Step-by-step instructions on how YOU can make delicious Heart Shaped Strawberry Hand Pies right in your home kitchen! It’s my personal guarantee that your results will be a buttery flaky pie crust that envelopes a sweet strawberry filling, and is drizzled with the best vanilla glaze. It’s the perfect Valentines Day dessert that tastes as beautiful and lovely as it looks.
Cut up butter into large cubes and place in freezer to chill.
If you don't have any ice, put 1 1/2 cups of water in the freezer to get cold. (You won't use all the water.)
In a large bowl, whisk together flour, salt, and sugar. Pour mixture into a food processor along with the chilled butter cubes. Process until mixture is evenly crumbly. Pour this mixture back into the large bowl.
Add a Tbsp at a time of chilled water to the mixture, and stir with a wooden spoon until it all comes together in a ball of dough.
Using your hands, form dough into a disc shape, wrap in plastic wrap and refrigerate for a minimum of 4 hours or overnight.
Repeat all the above steps so you have 2 discs in total. *See notes below.
In a small saucepan, combine all the ingredients and cook on medium heat for about 8 minutes. Stirring continually so it doesn't burn.
Give it a taste, if it's not sweet enough, add a tsp of granulated sugar.
Remove from heat and allow to cool completely. (I usually stick mine in the fridge overnight with the pie dough discs.)
Mix up your egg-milk wash in a small bowl. (1 Egg + 1 Tbsp of milk.) Set aside.
On a floured surface, roll out the pie dough disc until it's 12" round. Sprinkle flour over dough as needed to keep it from sticking. Using a heart-shaped cookie cutter cut out hearts. Put scraps together, and roll them again. You should get 12 hearts in total.
Place hearts on a parchment paper-lined baking sheet and stick in fridge to keep cool.
Repeat with the other disc. This time, once the hearts are cut out, taking rolling pin and roll them just so they're a little bigger than before, because these are the hearts that go on top!
Remove other hearts from fridge and place them on a lightly floured surface, drop a Tbsp of strawberry filling in the centre of the heart. Using your fingers, wipe egg-milk wash around the edge of the heart.
Place a slightly larger heart on top, and using a fork, crimp the two edges together all the way around. Using a flat spatula, lift the filled heart onto the parchment-lined baking sheet. Repeat until all the hearts are used up. (The most hearts I could fit on a sheet was 9.) Take a small sharp knife and score the top heart-layer with an "X".
Using a pastry brush, brush tops with egg wash and--optional--sprinkle with course sugar. Bake at 400 degrees F for 20-25 min. Tops and bottoms should be a beautiful golden brown color.
Whisk together sugar, vanilla extract, and milk. If too thin, add more icing sugar. If too thick, add more milk.
If you want white glaze plus a pink glaze, divide glaze into two bowls and drop pink gel-food coloring into one bowl and mix.
After pies are completely cooled, drizzle them with glaze. Enjoy!
* I repeat all of these steps twice simply because I only have a mini food processor so I can't fit all of it in at once. If you have a large processor, go ahead and do it all at once, and just split the dough into two discs after.