Strawberry Turnover Recipe
A simple delicious recipe for Strawberry Turnovers (aka 'Hand Pies') with tasty strawberry filling and the most flakey buttery crust, sweetened with maple syrup!
How to Make the Best Strawberry Turnover
These strawberry turnovers are the ultimate summer dessert—flaky, buttery pastry wrapped around a sweet and tangy fresh strawberry filling. Also known as hand pies, these portable treats are perfect for picnics, potlucks, or simply enjoying with your morning coffee.
What sets this recipe apart is the use of maple syrup to sweeten the filling, which adds a subtle depth of flavor that pairs beautifully with the bright, fresh strawberries. The homemade pie crust is worth the extra effort—it bakes up incredibly flaky and golden, with that satisfying crunch that only comes from cold butter worked into the dough.
The best part? You can make both the dough and the filling ahead of time, so when you’re ready to bake, assembly is a breeze. These turnovers are best enjoyed warm from the oven when the crust is at its crispiest and the filling is perfectly jammy.
Strawberry Turnover
A simple delicious recipe for Strawberry Turnovers (aka 'Hand Pies') with tasty strawberry filling and the most flakey buttery crust, sweetened with maple syrup!
Ingredients
Pie Crust
Strawberry Filling
Egg Wash
Instructions
Make the Pie Crust
- In a food processor, pulse together the flour and salt. Add cold-cut butter cubes and pulse until the mixture forms pea-size pieces.
- Slowly add ice water, one tablespoon at a time, and pulse until the dough comes together.
- Place dough out onto a floured surface and roll into a ball. Flatten into a disk.
- Cover with plastic wrap and refrigerate for 1 hour or up to 3 days, or freeze.
Make the Strawberry Filling
- Wash and cut strawberries into slices, enough to make about 2 cups.
- Place in a medium saucepan, and mix in 1-2 tablespoons of maple syrup, vanilla, arrowroot, salt and lemon juice.
- Simmer on med-low heat for about 10 minutes. If the mixture seems too dry, add a little water.
- Taste and add more maple syrup to taste. Let cool completely in the fridge. You can do this the night before.
Assemble the Turnovers
- Preheat oven to 400F. Divide dough into generous golfball-sized balls and place on a floured work surface.
- Roll each ball into a circle about 6 inches in diameter.
- Spoon 3 tablespoons of filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side.
- Gently press dough closed around filling using your fingertips. Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust.
- Crimp the edge tightly closed by pinching a little bit of dough with the thumb and forefinger of one hand while using your index finger on the other hand to push a small notch into the pinched dough.
- Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with the remaining dough and filling.
Bake
- Transfer pies onto a parchment-lined baking sheet.
- Whisk egg with milk until smooth and brush the turnovers with egg wash to give them a nice sheen.
- Sprinkle with coarse sugar. With a sharp knife, slice three slits on the top for venting.
- Place in a 400F oven for 20-25 minutes or until golden and puffed.
Notes
- You can substitute store-bought pie dough if short on time.
- The strawberry filling can be made the night before and stored in the refrigerator.
- Use honey or sugar instead of maple syrup if preferred.
