Strawberry Hand Pies with Balsamic

These mini hand pies are the most perfectly portable, cute miniature snack. They’re great for kids, picnics or just with a cup of tea. The strawberry juices bubble and overflow, which gave them a rustic homemade look. The process is very easy with the aid of a store-bought pie crust and totally worth the time savings.



3 cups of diced strawberries

1/2 cup of granulated sugar

1 tablespoon of Strawberry Balsamic Vinegar

1/4 cup cornstarch

1 box of 2 refrigerated pie crusts (like Pillsbury)

1 beaten egg

turbinado sugar


Preheat oven to 350 degrees F. In a medium saucepan, stir together strawberries, sugar, balsamic and cornstarch over medium heat. Heat to boiling; cook 1 minute, stirring constantly, until very thick. Cool completely, about 15 minutes.

Unroll pie crusts on floured work surface. With 3 1/2-inch round cutter, cut 8 rounds from each crust. Moisten edges with water. Spoon 2 teaspoons strawberry mixture on one half of each crust round. Fold over the half of unfilled half; press edges with fork to seal. Place pies on ungreased cookie sheet. Prick tops of pies with fork. Brush each pie with beaten egg, and sprinkle turbinado sugar on top.


Bake for about 12 to 15 minutes or until crust is golden brown. Remove from oven and cool for 10 minutes.

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