Strawberry Basil Hand Pies and Hand Pie Dough Recipe

Strawberry Basil Hand Pies with Hand Pie Dough Recipe

When you think of pie, strawberries and basil might not be the first combination that comes to mind. But trust me, this unusual pairing is a delightful surprise! The basil, a member of the mint family, complements the sweetness of strawberries beautifully. This recipe not only features a vibrant strawberry basil filling but also a unique white chocolate basil glaze that takes these hand pies to the next level.

Prep Time, Cook Time, and Servings

• Prep Time: 1 hour (including dough chilling)
• Cook Time: 25 minutes
• Servings: 16 hand pies

Ingredients

White Chocolate Basil Glaze

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

Strawberry Basil Filling

• 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

• 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)

How to Make Strawberry Basil Hand Pies and Hand Pie Dough

1. 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 Recipe

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)

Directions

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.

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

• For the freshest flavor, use basil within a few days of purchase.
• Make extra dough and freeze it for future use. It’s perfect for quick hand pies or other pastries.

FAQs

Q: Can I use regular flour instead of gluten-free flour?
A: Yes, but if you’re following a gluten-free diet, make sure to use certified gluten-free flour.

Q: Can I make the hand pies in advance?
A: Absolutely! You can freeze the unbaked pies and bake them fresh whenever you’re ready.

Q: How long can I store the hand pies?
A: Baked hand pies can be stored in an airtight container for up to 3 days. They can also be frozen for up to 2 months.

Want More Great Recipes?

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Enjoy baking these delightful Strawberry Basil Hand Pies,

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!

Print

Ingredients

White Chocolate Basil Glaze

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

Strawberry Basil Filling

• 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

• 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

• 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

• For the freshest flavor, use basil within a few days of purchase.
• Make extra dough and freeze it for future use. It’s perfect for quick hand pies or other pastries.

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.

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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