Strawberry Basil Hand Pies with Flaky Buttermilk Crust

Berry cute. Dangerously portable.

These Strawberry Basil Hand Pies wrap a fresh, jammy strawberry filling inside a golden, flaky buttermilk crust. Fresh basil gives the berries a subtle garden-bright flavor, while an optional white chocolate basil glaze turns each little pie into a bakery-worthy summer dessert.

The homemade hand pie dough is tender enough to deliver those buttery pastry layers but sturdy enough to hold the juicy strawberry filling. Chilling the dough and briefly freezing the assembled pies before baking helps them keep their shape, prevents excessive leaking, and creates a crisp, golden crust.

This recipe makes approximately 16 individual hand pies. They bake at 375 degrees F for 20 to 25 minutes and can be served slightly warm or at room temperature. Because they do not require slicing, plates, or forks, they are especially convenient for picnics, potlucks, summer parties, bridal showers, lunchboxes, and backyard cookouts.

The strawberry basil filling is thickened with cornstarch so it becomes glossy rather than watery as it bakes. The basil is noticeable without making the dessert taste savory. It simply brings out the freshness of the strawberries and gives an otherwise familiar fruit pie a memorable twist.

If basil is not your favorite, you can leave it out and make classic strawberry hand pies. The optional glaze can also be replaced with coarse sugar, powdered sugar, or a simple vanilla drizzle.

Jump to the Strawberry Basil Hand Pies Recipe

Why This Strawberry Basil Hand Pie Recipe Works

• Fresh strawberries create a bright filling. Small pieces of strawberry soften into a jammy center while retaining some fresh-fruit texture.
• Cornstarch controls the juices. It thickens the liquid released by the berries so the filling stays inside the pastry more successfully.
• Fresh basil balances the sweetness. The basil adds a light, aromatic flavor without turning the hand pies savory.
• Cold butter produces flaky layers. Small pieces of cold butter release steam in the oven, separating the dough into tender layers.
• Buttermilk keeps the dough tender. It adds moisture and a slight tang that complements the sweet strawberry filling.
• Freezing helps the pies hold their shape. A 30-minute freeze firms the butter and the sealed edges before the pies enter the hot oven.
• The pies are easy to serve. Each person gets an individual dessert without slicing a full-size pie.

What Do Strawberry and Basil Taste Like Together?

Strawberries and basil share a fresh, lightly floral quality that makes them natural partners. Strawberries provide sweetness and acidity, while basil adds an aromatic note that makes the berries taste even brighter.

The combination does not taste like a savory tomato-and-basil dish. Only a small amount of chopped basil is used in the filling, so the strawberry flavor remains dominant. The basil acts more like a fresh accent than a separate flavor.

The optional white chocolate glaze carries that pairing one step further. Basil leaves steep in warm cream before the cream is combined with white chocolate. The result is sweet and creamy with a gentle herbal finish.

Recipe Time and Yield

• Preparation time: Approximately 1 hour, including dough chilling
• Additional freezing time: 30 minutes
• Baking time: 20 to 25 minutes
• Oven temperature: 375 degrees F
• Yield: Approximately 16 hand pies

Ingredients for Strawberry Basil Hand Pies

The recipe has three components: the strawberry basil filling, the flaky hand pie dough, and the optional white chocolate basil glaze.

For the Strawberry Basil Filling

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

For the 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, cut into cubes
• 2/3 cup cold buttermilk, divided
• 1 large egg, lightly beaten with 1 tablespoon water, for the egg wash

For the White Chocolate Basil Glaze

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

Need a buttermilk alternative? Make this easy buttermilk substitute before mixing the dough.

Ingredient Notes and Substitutions

Fresh Strawberries

Fresh strawberries are the best choice because they retain more texture and generally release less liquid than thawed frozen berries. Dice them into small, fairly even pieces so the filling fits neatly inside each pastry.

Fresh Basil

Use fresh basil rather than dried basil. Dried basil has a more concentrated, savory flavor and will not produce the same fresh finish. Chop the leaves shortly before adding them to the strawberries.

Gluten-Free Flour

The original hand pie dough is made with gluten-free flour. Choose a gluten-free flour blend intended for baking. Regular all-purpose flour may also be used for hand pies that do not need to be gluten-free.

Cornstarch

Cornstarch thickens the strawberry juices as the hand pies bake. Coat the fruit evenly so you do not end up with dry pockets of cornstarch in the finished filling.

Cold Unsalted Butter

Keep the butter refrigerated until you are ready to add it to the flour. Visible pea-size pieces of cold butter are desirable because they help form flaky pastry layers.

Buttermilk

Add the buttermilk gradually rather than pouring it into the flour all at once. Different flour blends absorb liquid differently, so you may not need every drop. Stop mixing when the dough begins forming moist clumps.

Egg Wash

The egg wash helps seal the pastry and gives the baked hand pies a glossy, golden finish. My guide explaining how to make an egg wash includes additional tips for using it on pastry.

White Chocolate

Chop the white chocolate into small, uniform pieces so it melts smoothly when added to the warm basil-infused cream. The glaze is optional, and the hand pies are also delicious with only coarse sugar on top.

How to Make Strawberry Basil Hand Pies

For the best results, prepare the glaze first, mix the filling, make and chill the dough, and then assemble the pies. Keep the pastry cold throughout the process.

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. Do not allow it to boil rapidly.
3. Add the whole basil leaves and press them gently with the back of a spoon to help release their flavor.
4. Remove the saucepan from the heat and cover it.
5. Let the basil steep in the warm cream for 15 minutes.
6. Strain the cream and discard the basil leaves.
7. Return the infused cream to the saucepan.
8. Add the chopped white chocolate and stir over low heat until the chocolate is melted and the glaze is smooth.
9. Remove the glaze from the heat and set it aside to cool.

Step 2: Prepare the Strawberry Basil Filling

1. Place the diced strawberries in a medium mixing bowl.
2. Add the chopped basil, granulated sugar, cornstarch, and lemon juice.
3. Fold the ingredients together gently until the strawberries are evenly coated.
4. Set the filling aside while you roll the chilled dough.

The strawberries will begin releasing some juice after they are mixed with the sugar. Avoid preparing the filling too far in advance, and leave behind any excessive liquid when spooning it onto the pastry.

Step 3: Make the Hand Pie Dough

1. Add the gluten-free flour, granulated sugar, baking powder, and salt to the bowl of a food processor.
2. Pulse several times to combine the dry ingredients.
3. Add the cold cubed butter.
4. Pulse until the mixture is crumbly and the largest pieces of butter are approximately the size of peas.
5. Add most of the cold buttermilk gradually while pulsing.
6. Add only as much of the reserved buttermilk as needed for the dough to form moist clumps.
7. Turn the dough onto a clean work surface and bring it together gently without kneading it heavily.
8. Shape the dough into a disk and wrap it securely.
9. Refrigerate the dough for at least 1 hour.

For full-size pies and tarts, save my Perfect Pie Crust Recipe for your next baking day.

Step 4: Roll and Cut the Dough

1. Line baking sheets with parchment paper.
2. Lightly flour the work surface and rolling pin.
3. Unwrap the chilled dough and roll it to approximately 1/16 inch thick.
4. Cut the dough into evenly sized circles.
5. Gather and reroll the scraps only as needed, handling them as little as possible.
6. Arrange half of the circles on the prepared baking sheets. These will become the bottom crusts.
7. Keep the remaining circles chilled while you fill the pies.

If the dough becomes soft, sticky, or difficult to lift, refrigerate it for 10 to 15 minutes before continuing.

Step 5: Fill and Seal the Hand Pies

1. Brush the outer edge of each bottom crust lightly with egg wash.
2. Spoon approximately 2 to 2 1/2 tablespoons of strawberry basil filling into the center.
3. Avoid transferring excessive liquid from the bottom of the filling bowl.
4. Place a second dough circle over the filling.
5. Press around the filling gently to remove large pockets of trapped air.
6. Press the edges together firmly.
7. Crimp the sealed edges with the tines of a fork.
8. Brush the tops lightly with egg wash.
9. Cut a small steam vent into the top of each hand pie.
10. Sprinkle with coarse sugar before baking, if desired.

Keep the filling away from the edge of the dough. Strawberry juice on the seam can prevent the two pastry layers from sealing properly.

Turn any remaining scraps into these easy Left Over Pie Crust Snacks rather than throwing them away.

Step 6: Freeze the Assembled Pies

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

This short freeze firms the butter, sets the sealed edges, and helps the hand pies retain their shape during baking.

Step 7: Bake the Hand Pies

1. Transfer the chilled baking sheets directly from the freezer to the preheated oven.
2. Bake for 20 to 25 minutes.
3. Rotate the baking sheets and switch their positions halfway through the baking time.
4. Remove the hand pies when the crust is golden and the filling is bubbling lightly through the vents.
5. Allow them to cool on the baking sheets for approximately 5 minutes.
6. Transfer the pies carefully to a wire rack.

Step 8: Add the Glaze

1. Let the hand pies cool until they are warm rather than piping hot.
2. Stir the glaze until smooth.
3. Drizzle the white chocolate basil glaze over each pie.
4. Allow the glaze to set before stacking, packaging, or serving the hand pies.

How to Keep Hand Pies from Leaking

A small amount of bubbling around the vent is normal, but most of the filling should remain inside the pastry. These steps help prevent major leaks:

• Dice the strawberries finely. Large pieces create bulky mounds that make the top crust difficult to seal.
• Do not overfill. Use approximately 2 to 2 1/2 tablespoons of filling per pie.
• Leave excess juice in the bowl. Transfer the coated fruit rather than spooning liquid onto the dough.
• Keep the seam clean. Filling or cornstarch on the edge may prevent the layers from sticking together.
• Use egg wash as an adhesive. Apply a thin layer around the edge before adding the top crust.
• Crimp firmly. Press the layers together before sealing them with a fork.
• Add a steam vent. The vent releases pressure that might otherwise force filling through the seam.
• Freeze before baking. Firm dough is less likely to lose its shape immediately in the oven.

Expert Tips for Flaky Hand Pie Dough

Keep the Ingredients Cold

Cold butter is essential. If the butter melts into the flour before baking, it cannot create the steam pockets responsible for flaky layers.

Do Not Overwork the Dough

Mix only until the dough holds together. Overworking it can make the crust tough and may also warm the butter.

Add the Buttermilk Gradually

Flour blends absorb moisture differently. Add enough buttermilk to create moist clumps without making the dough wet or sticky.

Roll the Dough Evenly

Uneven pastry can bake at different rates. Thin sections may become overly crisp while thick sections remain pale or doughy.

Work in Batches

If your kitchen is warm, roll and assemble only part of the dough at a time. Keep the remaining dough refrigerated.

Cool Before Glazing

A warm pie will soften the glaze enough to drizzle. A piping-hot pie may cause it to melt completely and run onto the cooling rack.

Strawberry Hand Pie Variations

Classic Strawberry Hand Pies

Leave the basil out of the filling and glaze for a more traditional strawberry dessert.

Strawberry Lemon Hand Pies

Add finely grated lemon zest to the strawberry filling for a brighter citrus flavor.

Mixed Berry Hand Pies

Replace part of the strawberries with blueberries or raspberries. Keep the total quantity of fruit the same so the filling-to-crust ratio remains balanced.

Strawberry Chocolate Hand Pies

Add a small amount of miniature chocolate chips to the filling or drizzle the cooled pastries with melted chocolate.

Hand Pies Without Glaze

Skip the white chocolate basil glaze and sprinkle coarse sugar over the egg-washed pastry before baking. Cooled pies can also be dusted with powdered sugar.

Peach and Herb Hand Pies

Use finely diced peaches in place of the strawberries and substitute fresh thyme for the basil for a late-summer variation.

Savory Hand Pies

Leave the sugar out of the dough and use a savory filling. The pastry can be adapted for roasted vegetables, cheese, or the filling from this Easy Homemade Chicken Pot Pie Recipe.

For another playful individual pastry, try these Honeyed Fig Pie Pops.

How to Serve Strawberry Basil Hand Pies

Serve the hand pies slightly warm or at room temperature after the glaze has set. They are easy to arrange on a platter, dessert board, or tiered serving tray.

• Serve them with fresh strawberries and basil leaves.
• Add them to a brunch menu with coffee, tea, and fresh fruit.
• Pack unglazed pies in a picnic basket or lunchbox.
• Wrap completely cooled pies individually for edible gifts.
• Serve them with vanilla ice cream for a plated dessert.
• Add them to a berry-themed bridal shower or baby shower.
• Include them on a cookout dessert table with other recipes from the Memorial Day Recipes & Party Ideas collection.

How to Store Strawberry Basil Hand Pies

Allow the baked hand pies to cool completely before storing them. Placing warm pastry in a sealed container traps steam and softens the crust.

At Room Temperature

Unglazed hand pies may be kept in an airtight container at room temperature for up to 1 day.

In the Refrigerator

Refrigerate glazed hand pies in an airtight container for up to 3 days because the white chocolate basil glaze contains cream.

Place parchment paper between layers to protect the glaze and prevent the pastries from sticking together.

How to Reheat Hand Pies

For the best crust, reheat unglazed hand pies in a 325-degree F oven until warmed through. An air fryer may also be used at a low temperature for a few minutes.

A microwave will warm the filling but may soften the pastry. Add fresh glaze only after the reheated hand pies have cooled slightly.

Can You Freeze Strawberry Basil Hand Pies?

Yes. For the best texture and appearance, freeze the hand pies before baking and add the glaze after they have been baked.

Freezing Unbaked Hand Pies

1. Assemble, seal, vent, and egg-wash the hand pies.
2. Arrange them in a single layer on a parchment-lined baking sheet.
3. Freeze until completely firm.
4. Transfer them to a freezer-safe container or bag.
5. Store for up to 2 months.
6. Bake directly from frozen, adding a few minutes to the baking time as needed.

Freezing Baked Hand Pies

1. Cool the unglazed pies completely.
2. Freeze them in a single layer until firm.
3. Transfer them to an airtight freezer-safe container.
4. Thaw in the refrigerator or reheat gently from frozen.
5. Add the glaze after the pies have been reheated and cooled slightly.

Strawberry Basil Hand Pie FAQs

Can I make strawberry basil hand pies ahead of time?

Yes. Assemble and freeze the unbaked hand pies. Bake them directly from frozen when needed, allowing a few additional minutes in the oven.

Can I use frozen strawberries?

Fresh strawberries are preferred because they release less liquid. If using frozen berries, keep them partially frozen while dicing and do not add the excess thawed juice to the filling.

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

Yes. Regular all-purpose flour can be substituted when the hand pies do not need to be gluten-free. Add the buttermilk gradually because flour types vary in how much liquid they absorb.

Why did my strawberry hand pies leak?

The most common causes are overfilling, excess strawberry juice, filling on the seam, warm dough, or an incomplete seal. Crimp the edges firmly and freeze the assembled pies before baking.

Do I have to add basil?

No. Omit the basil from both the filling and the glaze to make classic strawberry hand pies.

Is the white chocolate basil glaze required?

No. The glaze is optional. Sprinkle the egg-washed crust with coarse sugar before baking or finish the cooled pies with powdered sugar or vanilla glaze instead.

Can I make the dough without a food processor?

Yes. Whisk the dry ingredients together, cut the cold butter into the flour with a pastry blender or two knives, and then stir in the cold buttermilk gradually.

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This recipe was originally published April 17, 2013, and updated July 14, 2026, with clearer instructions, ingredient guidance, storage information, troubleshooting tips, and new images.

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