Image of Strawberry Hand Pies with Cheddar Crust

Strawberry Hand Pies with Cheddar Crust

Category

Dessert

Servings

6 Hand Pies

Prep Time

35 minutes

Cook Time

25 minutes

For easy summer desserts that will be a hit with kids and adults alike, you can’t go wrong with fruit-filled hand pies. And this recipe takes hand pies to a whole new level! Our hand pie dough is made with Cabot Seriously Sharp Cheddar cheese, creating a light, savory crust that’s the perfect complement to the sweet strawberry filling and vanilla glaze. This light summer dessert is one your family will be asking for often, so you may want to double (or triple!) the recipe. Share this hand pie recipe with friends and family on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.


Begin by preheating the oven to 375°F and line a baking sheet with parchment paper.


To make the dough:


Place the flour, sugar and salt in a food processor and pulse twice to combine. Add in the cold cubed Cabot Unsalted Butter and grated Cabot Seriously Sharp Cheddar cheese and pulse about 10 times, or until the mixture begins to look like coarse sand.


Pour in the vinegar and, with the mixer running on low, slowly add in the ice water just until the dough begins to come together. If the dough is too dry, add an additional tablespoon of water.


Turn the dough onto a piece of plastic wrap and then use the plastic wrap to form the dough into a flat disk. Wrap the dough tightly and place in the refrigerator to chill for about 15 minutes.


To make the strawberry filling:


Place diced strawberries, sugar, cornstarch, kosher salt, lemon zest and lemon juice into a bowl and stir until the strawberries are fully coated.


To make the hand pies:


Place the chilled dough onto a lightly dusted work surface and dust the top with a bit of flour. Roll the dough out into a 10-inch by 15-inch rectangle, about ⅛ in thick. Cut the dough into 6 squares that are 5×5 inches each.


Place a heaping tablespoon of the strawberry filling, straining the excess liquid, into the center of each of the squares. Using a pastry brush, lightly brush the edges with the egg wash. Grab one corner of the square and fold it onto the opposite corner to create a triangle shape.


Press around the edges of the dough, sealing and pushing out any air pockets. Crimp the edges of the hand pies with a fork to create an extra seal, then place onto the prepared baking sheet.


Brush the hand pies with the egg wash and then cut 3 tiny slits into the center of the top of each hand pie.


Place in the oven and bake for 20-22 minutes, until golden brown. When done, remove from the oven and allow to cool.


To make the vanilla glaze:


Whisk together the powdered sugar, milk and vanilla extract in a bowl.


Spoon the glaze equally over all of the cooled hand pies.


Sprinkle lemon zest over the tops and allow the glaze to set a bit before serving.


For a savory hand pie recipe, try our Cheddar, Thyme and Caramelized Onion Hand Pies. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this strawberry hand pie recipe, so please rate and review it when you have the chance.

Ingredients

    Cheddar Pie Dough:

  • 1 ½ cups all purpose flour, plus more for dusting

  • ½ teaspoon Kosher salt
  • 1 tablespoon sugar
  • 8 tablespoons cold Cabot Unsalted Butter, cut into cubes

  • 4 ounces Cabot Seriously Sharp Cheddar, grated and chilled

  • 2 teaspoons white vinegar
  • ¼ cup ice water, plus 1 tablespoon if needed
  • 1 egg, beaten, for egg wash
  • Strawberry Filling:

  • 1½ cups diced strawberries
  • ¼ cup sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Vanilla Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons whole milk
  • ¼ teaspoon vanilla extract
  • 1 tablespoon lemon zest
Image of Strawberry Hand Pies with Cheddar Crust

Directions

  1. PREHEAT the oven to 375°F and line a baking sheet with parchment paper.

To make the dough:

  1. PLACE the flour, sugar and salt in a food processor and pulse twice to combine. Add in the cold cubed butter and grated Cabot Seriously Sharp Cheddar and pulse about 10 times, or until the mixture begins to look like coarse sand.
  2. POUR in the vinegar and then with the mixer running on low, slowly add in the ice water just until the dough begins to come together. If the dough is too dry, add an additional tablespoon of water.
  3. TURN the dough onto a piece of plastic wrap and then use the plastic wrap to form the dough into a flat disk. Wrap the dough tightly and place in the refrigerator to chill for about 15 minutes

To make the strawberry filling:

  1. PLACE all the filling ingredients into a bowl and stir until the strawberries are fully coated.

To make the Hand Pies:

  1. PLACE the chilled dough it on a lightly dusted work surface and dust the top with a bit of flour. Roll the dough out into a 10 inch by 15 inch rectangle, about ⅛ in thick. Cut the dough into 6 squares that are 5×5 inches each.
  2. PLACE a heaping tablespoon of the strawberry filling, straining the excess liquid, into the center of each of the squares. Using a pastry brush, lightly brush the edges with the egg wash. Grab one corner of the square and fold it onto the opposite corner to create a triangle shape.
  3. PRESS around the edges of the dough, sealing and pushing out any air pockets. Crimp the edges of the hand pies with a fork to create an extra seal, then place onto the prepared baking sheet.
  4. BRUSH the hand pies with the egg wash and then cut 3 tiny slits into the center of the top of each hand pie.
  5. PLACE in the oven and bake for 20-22 minutes, until golden brown. When done, remove from the oven and allow to cool.

To make the glaze:

  1. WHISK together the powdered sugar, milk and vanilla extract together in a bowl.
  2. SPOON the glaze equally over all of the cooled hand pies.
  3. SPRINKLE lemon zest over the tops and allow the glaze to set a bit before serving.