These beautiful Strawberry Compote Hand Pies are filled with delicious leftover homemade strawberry compote. This is a small batch recipe which makes just six beautifully decorated hand pies that will for sure impress anyone.
Strawberry Compote Hand Pies are just the thing you need this summer. They’re lightweight and versatile, the perfect dessert for a picnic, a summer potluck or just a fancy everyday snack. Of course, they taste best on the day they are baked, but just a few minutes in the oven the next day can transform the leftover.
How to Make Strawberry Compote Hand Pies
A few recipes back, I posted a step by step tutorial on How to Make an All-Butter Pie Crust. You will be using a batch of that flaky and delicious pie crust in this recipe; this will yield six fully decorated 3” hand pies. If you want to skip the decoration, you can make nine simple hand pies from one batch of pie dough.
Preparing the Decorations
When the dough is rolled out to between 1/8”-1/4” thick, this should be enough to cut out twelve 3” circles with a round cookie or biscuit cutter. Then you can use small cookie cutters to cut out shape for the decorations. I used the heart and star shape from this Linzer Cookie Cutter set.
When you have exhausted all the space to cut out shape, gather the dough together and shape into a ball. This can be rolled out again to about 1/8” thick and divided into strips for braiding. At this point, the dough might be quite soft from being out on the counter for a while, you can chill it in the refrigerator for 10-15 minutes. This will help cutting it into strips easier as well. Working with three strips at a time, pinch the top together and form a braid.
Assembling the Pies
Place six 3” circles on a parchment line baking sheet. Roll the other six out slightly larger; these will be use for the top and need to be slightly larger to cover the filling. Working with one pie at a time, brush egg wash around the edge, spoon one heaping tablespoon of homemade Strawberry Compote in the middle, cover the filling with the slightly larger circle, press the edge together and seal with a fork.
Adding the Decorations
You should have enough decorative shapes and braids to fully decorate six hand pies. Brush the top of the pies with egg wash to help the decoration stick to it. You can trim the braids to fit the entire circle or half circle. Use the star and heart shapes to cover the seams and ends of the braids.
Baking the Pies
Allowing the pies to rest in the freezer while the oven is preheating will help preserve the shape of the decorations. However, if your freezer is not big enough for a baking sheet, the refrigerator will work. Brush egg wash generously all over the pies to ensure things turn golden brown when baked up. Be sure to poke a few steam vents using the tip of a paring knife through the top layer of the pies. Now sprinkle with turbinado sugar and bake for 20 minutes until golden brown.
These fully decorated Strawberry Compote Hand Pies baked up beautifully. The pie crust is so flaky and delicious; the homemade Strawberry Compote filling is not too sweet. They taste like the perfect dessert or snack that I wouldn’t mind eating everyday. If you opt to use store-bought strawberry pie filling or jam, just keep in mind the taste will be slightly different, possibly sweeter, but I’m sure just as tasty.
- How to Make an All-Butter Pie Crust – for step by step tutorial on how to make pie dough
- Strawberry Compote – for the homemade strawberry compote used in this recipe
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 1 1/2 cup all-purpose flour
- 2 rounded tablespoon granulated sugar
- 1/4 rounded teaspoon kosher salt
- 5 ounce unsalted butter - cold
- 3 tablespoon cold water
- Extra flour for rolling
- 3/4 cup strawberry compote (see notes)
- 1 large egg
- 1 tablespoon of cream, milk or water
- Turbinado sugar
- Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
- Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
- Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
- Take the pie dough out of the refrigerator and roll out to between 1/8” to 1/4” thick. Use extra flour to keep dough from sticking to the counter and roller.
- Cut into 12 circles using a 3” cookie cutter. Place the circle on a parchment lined baking sheet and refrigerate until ready to use.
- Using mini decorative cookies cutters, cut out as many shapes as you can to decorate the top of the hand pies. I used stars and hearts. Place the shapes on a plate and refrigerate until ready to use.
- Gather the remaining dough together and knead back into a ball. Roll it out to 1/8” thick. If the dough is getting too soft, refrigerate before cutting. Use a pizza cutter to cut into thin strips about 1/8” thick. Using three strips at a time, braid the dough. Refrigerate until ready to use.
- Beat an egg with one tablespoon of cream, milk or water to make egg wash.
- Take out the dough circles from earlier, place six of them on a parchment line baking sheet about 1”-2” apart.
- With the other six circle, roll them out slightly larger than originally, about half an inch more. These will be use as the top of the hand pies.
- Brush egg wash around the edge of one of the circle on the baking sheet, spoon 1 heaping tablespoon of strawberry compote in the middle. Take one of the larger circles rolled out earlier and cover the filling. Press the edges together and seal with a fork. Repeat for the remaining circles.
- To decorate the pies, brush the top of the pies, wherever you want the decorations to stick to with egg wash and add decorations on top. Trim the braided pieces to fit the entire circle or half circle. Add a heart or star to cover the seams, or ends of the braids.
- Preheat oven to 400°F, let the pies rest in the freezer (or refrigerator) while the oven is preheating.
- Just before baking, brush egg wash generously over the entire surface of the pies, including the decorations. Create steam vents on the top by poking holes with the tip of a paring knife. Sprinkle with turbinado sugar.
- Bake 20 mins uncovered until golden brown
- Remove from oven and allow to cool to the touch on a wire rack.
- While working with pie dough, always have extra flour on hand to cover the counter, cookie cutter, cutting tools to ensure the dough doesn’t stick to anything.
- If at any point, the dough feels to soft, chill it in the refrigerator before continuing to the next step.
- This recipe uses about half a batch of this homemade strawberry compote. Store bought strawberry pie filling or jam can be use as a substitute.
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