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Fried Strawberry-Filled Hand Pie

Zach Meloy puts summer berries to use in this flaky pie
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Strawberries are finally in season, and berries pair with the stone fruit flavors of Mike's Hard Peach Lemonade. Make sure not to overmix the pie dough, as you still want those tiny pieces of cold butter to give you a flaky crust.

To see more recipes, go to "Reinvented American Classics."

Fried Strawberry-Filled Hand Pie

Recipe adapted from Zach Meloy, Better Half, Atlanta, GA

Yield: 8 to 10 hand pies

Prep Time: 50 minutes

Cook Time: 25 minutes

Total Time: 1 hour and 15 minutes


For the Pie Dough:

4 cups (about 2 sticks or ½ pound) butter, cut into small cubes

2½ cups plus 2 tablespoons all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

¾ cup ice water


For the Strawberry Filling:

4 cups strawberries (about 1¼ pounds), hulled

¼ cup granulated sugar

1½ tablespoons cornstarch

1½ tablespoons apple cider vinegar

¼ teaspoon salt


For the Egg Wash:

1 egg

2 tablespoons water

1 cup all-purpose flour, for dusting

1 cup granulated sugar


1. Make the pie dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, flour, sugar and salt. Mix it on medium-low speed until the butter is incorporated and the dough looks sandy, about 2 to 3 minutes. Slowly add the ice water until the dough begins to come together, about 4 to 5 minutes. Remove the dough from the bowl, shape it into a ball, and wrap it tightly in plastic. Chill it for at least 2 hours or overnight.

2. Make the strawberry filling: In a large saucepan, combine the strawberries, sugar, cornstarch, vinegar and salt over medium heat until the mixture begins to thicken, about 10 to 12 minutes. Remove it from the heat, and let it cool completely; makes about 2 cups.

3. To assemble the pies: Cut the chilled dough into 2-inch cubes and toss it in the flour. Using a rolling pin, roll the dough into 6-inch circles. Spoon 1 to 2 tablespoons of the cooled strawberry filling into the center of each dough circle. Whisk together the egg and 2 tablespoons of water. Using a pastry brush, paint the outer edge of each dough circle with egg wash and fold over to seal. Using a 3½-inch ring cutter or paring knife, trim the edges of each circle neatly. Finish sealing each pie using a fork to crimp the edges.

4. Spread the pies, uncovered, on a sheet tray and chill them in the refrigerator until you areready to fry.

5. Pour enough oil into a large, heavy-bottomed pot or Dutch oven until it reaches a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 350°. Fry the pies in 2 batches until golden brown and crisp, about 3 to 5 minutes. Transfer the pies to a wire rack and sprinkle with the remaining sugar while they are still warm. Let them cool slightly and serve.

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