Image of Always Fresh strawberry basil hand pies on a plate with berry drizzle.

strawberry-basil hand pies

total time 1 hr | prep time 40 min, plus chill time | cook time 20 min | serves 8

Ingredient list

All-purpose flour, for rolling

1 14-ounce package ready-to-bake pie crusts

12 Always Fresh strawberries, diced, divided

2 large basil leaves, finely chopped

2 Tbsp granulated sugar

1 Tbsp cornstarch

Zest of one lemon

1 large egg, whisked with a pinch of salt

2 Tbsp freshly squeezed lemon juice

½ cup powdered sugar


  1. Line a baking sheet with parchment paper, set aside. On a clean, floured surface, roll the dough out slightly, about ⅛-inch thick. Using a 5-inch round biscuit cutter, cut 4 disks from each piece of dough. Transfer disks to prepared pan, refrigerate until firm, about 10 minutes.
  2. Set aside ½ cup diced berries. Using a medium bowl, combine remaining berries, basil, granulated sugar, cornstarch and lemon zest, set aside.
  3. Remove the dough from the refrigerator. Brush the edge of each disk lightly with egg wash. Working with one disk at a time, spoon strawberry filling onto the center of dough, about 2 tablespoons. Fold the dough forming a half circle and pinch edges slightly to seal. Return pie to baking sheet and crimp the edges by pressing the tines of a fork around the edge of each hand pie. Repeat with remaining disks and filling. Cover the sheet pan with plastic wrap and refrigerate hand pies for 1 hour.
  4. Preheat the oven to 425° F. Remove the hand pies from the refrigerator and brush the tops with remaining egg wash. Using a paring knife, cut 3 small slits in the top of each pie to create steam vents. Bake until golden brown and the filling is bubbly, about 20 minutes. Place on a wire rack to cool, set aside.
  5. Using a small saucepan over medium heat, combine reserved ½ cup diced strawberries with lemon juice and powdered sugar. Mash berries with a fork and cook until berries are soft and sugar is dissolved. Remove from heat and pass the strawberry icing through a fine mesh sieve placed over a small bowl, discard solids. Allow icing to cool and drizzle over hand pies.

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