Strawberry Basil Hand Pies + Flaky Hand Pie Dough Recipe

Tiny pies, big picnic energy.

These Strawberry Basil Hand Pies are what happens when summer gets dressed up in a flaky little pastry pocket and shows up to the party with a white chocolate drizzle. They are sweet, buttery, portable, and just a little fancy thanks to fresh basil tucked into both the strawberry filling and the creamy glaze.

Think of them as the darling dessert of the picnic table: part nostalgic hand pie, part farmstand treat, part “oh my goodness, did you make these?” moment. The juicy strawberry filling keeps things bright and familiar, while the basil adds that fresh, unexpected twist that makes every bite feel special.

They are perfect for bridal showers, summer brunches, backyard cookouts, Mother’s Day spreads, lunchbox surprises, and Memorial Day dessert tables. In fact, if you are planning a warm-weather menu, these portable strawberry hand pies belong right alongside the easy party-ready recipes in my Memorial Day Recipes & Party Ideas hub.

And because no one wants a hand pie that crumbles before the first bite, this post also walks you through a reliable hand pie dough recipe that bakes up tender, flaky, and sturdy enough to hold that jammy strawberry basil filling like a little pastry purse.

Why You’ll Love These Strawberry Basil Hand Pies

There is something instantly charming about a hand pie. No slicing. No balancing a plate on your lap. No one hovering over the dessert table pretending they are “just looking.” These little pies are made to be picked up, admired, and devoured.

• They are perfectly portable. Hand pies are ideal for picnics, lunchboxes, BBQs, potlucks, and dessert trays.
• The flavor is fresh and unexpected. Strawberries bring juicy sweetness, while basil adds a garden-fresh twist.
• The glaze makes them gift-worthy. White chocolate basil glaze turns these from simple to swoon-worthy.
• The dough is sturdy but flaky. It holds the filling beautifully while still giving you that tender pastry bite.
• They fit right into summer entertaining. Serve them for Memorial Day, Fourth of July, baby showers, bridal brunches, or berry season baking.

If you love fruit-filled desserts that feel special without becoming fussy, you may also want to tuck my Raspberry Buttermilk Slab Pie and Easy Strawberry Pie into your summer dessert rotation.

What Are Strawberry Basil Hand Pies?

Strawberry basil hand pies are individual pastry pockets filled with diced strawberries, fresh basil, sugar, lemon juice, and cornstarch. The filling bakes into a glossy, jammy center while the outside turns golden and flaky.

This version gets an extra little flourish from a white chocolate basil glaze. Fresh basil leaves steep in warm cream, then the infused cream melts chopped white chocolate into a smooth drizzle. It is creamy, fragrant, sweet, and just herbal enough to make people pause and say, “Wait, what is in this?”

That is the kind of dessert magic we like around here.

Prep Time, Cook Time, and Yield

Ingredients for Strawberry Basil Hand Pies

These homemade hand pies use simple baking ingredients, fresh strawberries, and just enough basil to make the filling taste bright and memorable. Keep the butter, buttermilk, and dough cold for the best flaky texture.

White Chocolate Basil Glaze

• 3/4 cup heavy cream or whipping cream
• 10 fresh basil leaves
• 1 cup chopped white chocolate

Strawberry Basil Filling

• 2 1/2 cups diced strawberries
• 2 tablespoons chopped fresh basil
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch, labeled gluten-free if needed
• 2 teaspoons freshly squeezed lemon juice

Hand Pie Dough

• 3 cups gluten-free flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 7 ounces cold unsalted butter, cubed
• 2/3 cup cold buttermilk, divided
• 1 large egg, lightly beaten with 1 tablespoon water, for egg wash

No buttermilk hiding in the fridge? Do not let that stop your pastry parade. Use this easy buttermilk substitute before mixing your dough.

Ingredient Notes for the Best Hand Pies

Fresh Strawberries

Fresh strawberries work best because they hold their shape better than frozen berries. Dice them small so the filling fits neatly inside each hand pie without creating bulky pockets that are hard to seal.

Fresh Basil

Basil may sound unexpected in dessert, but it pairs beautifully with strawberries. It adds freshness without making the pies taste savory. Use fresh basil, not dried, for the best flavor.

Cornstarch

Cornstarch thickens the strawberry juices as the pies bake. This helps prevent a runny filling and keeps the crust from getting soggy.

Cold Butter

Cold butter is the flaky crust MVP. Those small chilled pieces of butter create steam in the oven, giving the dough tender layers instead of a dense bite.

Egg Wash

Egg wash helps seal the edges and gives the hand pies a golden, glossy finish. If you want a full step-by-step breakdown, see my guide on how to make an egg wash.

How to Make Strawberry Basil Hand Pies

These hand pies have three main parts: the glaze, the filling, and the dough. The steps are simple, but the chill time matters. Cold dough is easier to work with, and freezing the assembled pies before baking helps them hold their shape.

Step 1: Make the White Chocolate Basil Glaze

1. Pour the heavy cream into a small saucepan.
2. Warm the cream over medium heat until it reaches a gentle simmer.
3. Add the whole basil leaves and press them with the back of a spoon to release their flavor.
4. Remove the saucepan from the heat, cover, and let the basil steep in the warm cream for 15 minutes.
5. Strain out the basil leaves and return the infused cream to the saucepan.
6. Add the chopped white chocolate and stir until melted, smooth, and glossy.
7. Set the glaze aside to cool slightly while you prepare the pies.

Step 2: Prepare the Strawberry Basil Filling

1. Add the diced strawberries to a medium mixing bowl.
2. Sprinkle in the chopped basil, granulated sugar, cornstarch, and lemon juice.
3. Stir gently until the strawberries are evenly coated.
4. Set the filling aside while you roll and cut the dough.

The filling will look juicy, but do not panic. The cornstarch thickens those strawberry juices as the pies bake, giving you a sweet, glossy center instead of a leaky pastry puddle.

Step 3: Make the Hand Pie Dough

1. Add the gluten-free flour, sugar, baking powder, and salt to the bowl of a food processor.
2. Pulse a few times to combine the dry ingredients.
3. Add the cold cubed butter.
4. Pulse until the mixture looks crumbly and the butter pieces are about the size of peas.
5. Add the cold buttermilk gradually, pulsing just until the dough forms moist clumps.
6. Turn the dough out, shape it into a disk, wrap it in plastic wrap, and chill for at least 1 hour.

If homemade crust is your love language, you may also want to bookmark my Perfect Pie Crust Recipe for full-size pies, savory pot pies, tarts, and holiday baking.

Step 4: Roll and Cut the Dough

1. Lightly flour your work surface.
2. Roll the chilled dough to about 1/16 inch thick.
3. Use a round cutter to cut circles from the dough.
4. Place half of the dough circles on parchment-lined baking sheets.
5. Brush the edges lightly with egg wash.

Try to keep the dough circles as even as possible so the pies bake at the same rate. If the dough warms up while you work, slide the baking sheet into the refrigerator for a few minutes. Pastry likes a chill little timeout.

Step 5: Fill and Seal the Hand Pies

1. Spoon 2 to 2 1/2 tablespoons of strawberry basil filling into the center of each dough circle.
2. Fold the dough over the filling or top with another dough circle, depending on your preferred hand pie shape.
3. Press the edges together gently to seal.
4. Crimp the edges with a fork.
5. Brush the tops with more egg wash.
6. Cut a small vent in each pie so steam can escape.

Have extra dough scraps? Do not toss them. Turn them into Left Over Pie Crust Snacks with cinnamon sugar, sprinkles, or a savory seasoning twist.

Step 6: Freeze Before Baking

1. Place the assembled hand pies in the freezer for 30 minutes.
2. While the pies chill, preheat the oven to 375 degrees F.
3. Position oven racks in the upper and lower thirds of the oven.

Step 7: Bake the Hand Pies

1. Bake the chilled hand pies for 20 to 25 minutes.
2. Rotate the baking sheets halfway through baking for even browning.
3. Remove the pies from the oven when the crusts are golden and the filling is bubbling slightly through the vents.
4. Let the pies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Step 8: Drizzle with White Chocolate Basil Glaze

1. Once the hand pies are warm but not piping hot, drizzle them with the white chocolate basil glaze.
2. Let the glaze set before serving or packaging.

The glaze adds sweetness, shine, and a little extra basil flavor. It also makes these hand pies look like they came from a charming bakery where everything is tied with twine and somehow smells like sunshine.

Expert Tips for Perfect Strawberry Basil Hand Pies

Keep Everything Cold

Cold dough is easier to roll, easier to cut, and easier to seal. If your kitchen is warm, work in batches and refrigerate the dough between steps.

Do Not Overfill the Pies

It is tempting to pile in extra strawberry filling, but overfilled hand pies are more likely to leak. Stick with 2 to 2 1/2 tablespoons per pie.

Seal the Edges Well

Brush the edges with egg wash, press firmly, and crimp with a fork. This gives the pies a better seal and creates that classic homemade hand pie look.

Cut a Steam Vent

A small vent in the top lets steam escape during baking. Without a vent, the filling may push through the seams.

Let Them Cool Before Glazing

If the pies are too hot, the glaze can melt right off. Warm is fine. Fresh-from-the-oven lava mode is not.

Variations and Creative Ideas

Once you master the basic hand pie dough recipe, you can play with the fillings all season long. These little pies are endlessly customizable, which makes them perfect for using up fruit, herbs, jam, and leftover odds and ends from the fridge.

Strawberry Lemon Hand Pies

Add a little lemon zest to the strawberry filling for a brighter citrus note. This is especially lovely for spring brunches and summer showers.

Mixed Berry Basil Hand Pies

Use a mix of strawberries, blueberries, and raspberries for a red, white, and blue dessert-table moment. These would be adorable for Memorial Day or Fourth of July alongside Blueberry Cheesecake Bars.

Peach Thyme Hand Pies

Swap the strawberries and basil for diced peaches and fresh thyme. It is a late-summer version that tastes like a farmers market stroll.

Chocolate Strawberry Hand Pies

Add a few mini chocolate chips to the strawberry filling before sealing. Chocolate and strawberries know exactly what they are doing together.

Savory Hand Pies

Skip the glaze and use the dough for savory fillings like caramelized onion, goat cheese, roasted vegetables, or leftover chicken pot pie filling. For cozy inspiration, see my Easy Homemade Chicken Pot Pie Recipe.

Fig and Cheese Pie Pops

Want another playful handheld pastry idea? Try these Honeyed Fig Pie Pops for a sweet, cheesy twist that works beautifully for parties and holiday trays.

Serving Suggestions for Strawberry Basil Hand Pies

These strawberry basil hand pies are delicious slightly warm, room temperature, or fully cooled after the glaze sets. That makes them easy to serve at parties because they do not need last-minute fussing.

• Serve them on a dessert board with strawberries, blueberries, and fresh basil leaves.
• Pack them for picnics, lunchboxes, or road-trip treats.
• Add them to a bridal shower brunch with coffee, tea, and fresh fruit.
• Wrap cooled pies in wax paper and twine for edible gifts.
• Serve them as part of a Memorial Day dessert table with Easy Strawberry Pie, Blueberry Cheesecake Bars, and Fresh Fruit Tart.

If you are building a full summer menu, loop readers back through the Memorial Day Recipes & Party Ideas hub for cookout mains, BBQ sides, patriotic desserts, drinks, snacks, and party-friendly recipes.

How to Store Strawberry Basil Hand Pies

Store baked and cooled hand pies in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Because the glaze contains cream, refrigerating is the best choice if you are making them ahead or keeping leftovers longer than the day they are baked.

For the best texture, let refrigerated hand pies sit at room temperature for a few minutes before serving.

Can You Freeze Strawberry Basil Hand Pies?

Yes. These hand pies freeze beautifully, especially before baking.

To Freeze Unbaked Hand Pies

1. Assemble and seal the hand pies.
2. Place them on a parchment-lined baking sheet.
3. Freeze until firm.
4. Transfer the frozen hand pies to a freezer-safe bag or container.
5. Bake from frozen, adding a few extra minutes as needed.

To Freeze Baked Hand Pies

1. Let the pies cool completely.
2. Freeze them in a single layer until firm.
3. Transfer to a freezer-safe container.
4. Reheat gently in the oven until warmed through.

For best results, freeze them before glazing and add the white chocolate basil glaze after reheating.

FAQs About Strawberry Basil Hand Pies

Can I use regular all-purpose flour instead of gluten-free flour?

Yes. You can use all-purpose flour in this hand pie dough recipe. If you are baking for someone with gluten sensitivities, make sure all ingredients, including the cornstarch and flour blend, are certified gluten-free.

Can I make these hand pies ahead of time?

Absolutely. Assemble the hand pies and freeze them unbaked. When you are ready to serve, bake them straight from frozen and drizzle with glaze once they cool slightly.

Can I use frozen strawberries?

Fresh strawberries are best because they hold their shape and release less liquid. If using frozen strawberries, keep them partially frozen, dice them small, and avoid adding excess thawed juice to the filling.

Why did my hand pies leak?

Hand pies usually leak when they are overfilled, not sealed tightly, or baked while the dough is too warm. Use a modest amount of filling, crimp the edges well, cut a small steam vent, and freeze the assembled pies before baking.

Do I have to use the white chocolate basil glaze?

No, but it adds a lovely finishing touch. You can also dust the cooled pies with powdered sugar, brush them with a simple vanilla glaze, or sprinkle the tops with coarse sugar before baking.

Can I make these without basil?

Yes. If basil is not your thing, simply leave it out for classic strawberry hand pies. You can also swap in mint for a fresh variation.

Can I make the dough without a food processor?

Yes. Whisk the dry ingredients in a bowl, cut in the cold butter with a pastry blender or two knives, then stir in the buttermilk gradually until the dough forms moist clumps.

Are hand pies good for Memorial Day?

Yes. These strawberry basil hand pies are a great Memorial Day dessert because they are portable, pretty, and easy to serve outdoors. Pair them with berry desserts, BBQ sides, and summer drinks from the Memorial Day Recipes & Party Ideas hub for a full holiday menu.

More Summer Dessert Ideas

If these hand pies have you dreaming in berries and buttery crust, keep the dessert table going with more summer-ready recipes. For a crowd-friendly baked dessert, try Raspberry Buttermilk Slab Pie. For glossy strawberry flavor with minimal fuss, make Easy Strawberry Pie. For a chilled make-ahead treat, Blueberry Cheesecake Bars are always party-table approved.

And if you are the person who believes dessert should be both beautiful and easy to serve, you will love the colorful elegance of this Fresh Fruit Tart.

Final Thoughts on Strawberry Basil Hand Pies

These Strawberry Basil Hand Pies are sweet, flaky, portable, and just unexpected enough to make them memorable. The strawberry filling brings classic summer comfort, the basil adds fresh garden charm, and the white chocolate basil glaze turns each little pie into a bakery-worthy treat.

They are the kind of dessert that feels right at home on a picnic blanket, a brunch buffet, a Memorial Day cookout table, or wrapped up as a thoughtful homemade gift. Make them once during berry season, and do not be surprised when they become your new excuse to buy “just one more” carton of strawberries.

Pin them, pack them, gift them, or keep a few tucked away for yourself. Dessert deserves a little pocket-sized joy.

Continue to Content

Strawberry Basil Hand Pies and Hand Pie Dough Recipe

Yield: 16 hand pies

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour 25 minutes

Discover the perfect blend of sweet strawberries and fresh basil in these irresistible hand pies. Easy, gluten-free, and delicious!

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Ingredients

White Chocolate Basil Glaze

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• 3/4 cup heavy or whipping cream
• 10 fresh basil leaves
• 1 cup chopped white chocolate

Strawberry Basil Filling

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• 2 1/2 cups diced strawberries
• 2 tbsp chopped fresh basil
• 1/4 cup granulated sugar
• 2 tbsp cornstarch (ensure it’s labeled GF)
• 2 tsp freshly squeezed lemon juice

Hand Pie Dough

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• 3 cups gluten-free flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 7 oz cold unsalted butter, cubed
• 2/3 cup cold buttermilk, divided (see Tip)
• 1 large egg, lightly beaten with 1 tbsp water (for egg wash)

Hand Pie Dough Recipe

Toggle ingredient group

• Ingredients
• 3 cups gluten-free flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 7 oz cold unsalted butter, cubed
• 2/3 cup cold buttermilk, divided (see Tip)

Instructions

Make the White Chocolate Basil Glaze

1. In a small saucepan, bring the cream to a simmer over medium heat.
2. Add whole basil leaves and press them with a spoon to release their flavor.
3. Remove from heat, cover, and let the basil steep for 15 minutes.
4. Strain out the basil leaves and return the cream to the pan.
5. Add chopped white chocolate and stir until fully melted and smooth. Set aside to cool.

2. Prepare the Strawberry Basil Filling

1. In a medium bowl, combine diced strawberries with chopped basil, granulated sugar, cornstarch, and lemon juice. Mix well to coat the strawberries evenly.

3. Roll Out and Shape the Dough

1. On a lightly floured surface, roll out the hand pie dough to about 1/16 inch thick.
2. Use a round cutter to cut out circles of dough and place them on prepared baking sheets, spacing them apart. Reroll scraps as necessary.
3. Brush the edges of each dough round with the egg wash.
4. Spoon about 2 to 2 1/2 tablespoons of the strawberry basil filling onto the center of each dough circle.
5. Fold the dough circles in half over the filling, pinching the edges to seal. Crimp the edges with the tines of a fork and brush the tops with more egg wash.

4. Bake the Hand Pies

1. Place the assembled pies on baking sheets in the freezer for 30 minutes. This helps them hold their shape during baking.
2. Position oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C).
3. Bake the hand pies for 20-25 minutes, or until golden brown.

5. Finish with Glaze

1. Once baked, drizzle the white chocolate basil glaze over the warm pies. Let the glaze set before serving.
   

Hand Pie Dough Instructions:

1. In a food processor fitted with a metal blade, pulse together the flour, sugar, baking powder, and salt.
2. Add the cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter.
3. Drizzle half of the buttermilk over the flour mixture and pulse just until combined. Add additional buttermilk, 1 tbsp at a time, until the dough starts to come together in moist clumps.
4. Transfer the dough to plastic wrap, shape into a ball, and flatten into a disk. Wrap tightly and refrigerate for at least 1 hour before using.

Notes

Tip: If you don’t have buttermilk, substitute with 2/3 cup cold milk mixed with 1 tsp white or cider vinegar. Let it sit at room temperature for 5 minutes before using.

Expert Tips

• Use fresh basil within 2–3 days for the brightest flavor.
• Freeze unbaked pies and bake straight from frozen for perfect texture.
• Brush with egg wash and sprinkle with sugar for that bakery sparkle.
• Wrap cooled pies in wax paper and twine for a sweet edible gift.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 488Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 81mgSodium: 267mgCarbohydrates: 51gFiber: 2gSugar: 14gProtein: 7g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This recipe was originally published April 17,2013, and updated May 25, 2026, with improved instructions, updates, and new photos.

Excerpted from 175 Best Mini-Pie Recipes by Julie Anne Hession © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher’s permission