These old-school strawberry hand pies are so easy. The pies may be baked in the oven or on a grill. We like to fill the pies with strawberry jam, but you may choose another flavored jam if you prefer. How about blackberry or blueberry?
Optional: We just use ready-made jam, but if you prefer to make your own filling, stir together 2 cups mashed strawberries, 3/4 cup granulated sugar, and 1/4 cup cornstarch in a 2-quart saucepan over medium heat. Boil for one minute, stirring constantly, until very thick. Cool completely, about 15 minutes.
single-crust pie dough
1/3 cup jam (regular jam, not a spread)
milk or cream
1 tablespoon cinnamon mixed with 1 teaspoon sugar
If you’re cooking in the oven*, preheat to 400°F. Line a baking sheet with parchment.
Roll out the pie dough and cut an even number of hearts using a cookie cutter. (You can use a round shape, too, if you don’t have a heart cookie cutter.)
Arrange half of the dough hearts onto the baking sheet, then place a tablespoon of jam into the center.
Using your finger, lightly wet the edges of the heart with milk (or cream).
Then top with another dough heart, lightly pressing to seal.
Curl up the edges of the sealed hearts, then press down with the tines of a fork to crimp closed. This will keep the filling from leaking out.
Using a pastry brush, brush the tops of the crimped dough hearts with more milk, then sprinkle with cinnamon and sugar mixture.
Poke a few holes in the heart with a toothpick to let the steam out while they are baking.
Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool.
*You can also cook over a gas or charcoal grill. Heat to medium-high (around 350°F). Place pies on ungreased disposable foil pizza pan. Place foil pie pan upside down on grill to make elevated surface. Place foil pizza pan on top so it is elevated off grill. Cover grill; cook 12 to 15 minutes or until crust is golden brown. Remove from grill; cool 10 minutes. Sprinkle with powdered sugar.