Vegan Strawberry Hand Pies
Made with Let’s Do Organic Arrowroot Starch by @the_bananadiaries
These incredibly easy strawberry hand pies are bursting with jammy and sweet fresh strawberry filling that’s so easy to make has no added sugar!
The dough is made with Let’s Do Organic Arrowroot Starch, and these can be made gluten-free with gluten free 1:1 baking flour.
These hand pies are filled in a flaky golden brown pastry crust that’s naturally dairy free and vegan.
These hand pies make for the perfect summer time or spring time vegan dessert!
If you like strawberry pie, then you’re just going to love these super simple strawberry hand pies!
With a simple vegan ‘egg wash’ to glaze the tops of each hand pie, these hand pies turn golden brown in the oven without any eggs!
Plus they’re so easy to make. The strawberry pie filling is just 4 ingredients, and the pie dough is only 4 as well! 
We’ll use a round cookie cutter to make the hand pie mold, fill them and bake.
Simply combine all of the strawberry pie filling ingredients in a saucepan and turn the stovetop to medium heat.
Cook until the strawberries begin to form almost a jam, about 5 minutes.
Then blow the filling to cool completely. The jam is done!
You’ll make the pie dough as the filling is cooling. You can use a food processor for ease or a bowl.
Roll out the pie dough as you would if you were making this into a pie. Then simply cut out several circles for the hand pie crust. 
Out of all of the cut out pie dough circles, fill only half with about 1/4 cup of the strawberry pie filling.
Then place a second pie disk on top and seal the edges.
Brush the strawberry hand pies with an easy vegan egg wash, and bake until golden brown!
Remove from oven and enjoy these perfectly jammy vegan strawberry hand pies!
Perfect for spring or summer picnics, Mother’s Day, or any occasion to use up your strawberries!
Vegan Strawberry Hand Pies (Gluten Free Option)
Makes: 7 hand pies
Prep: 25 minutes, plus resting time
Bake: 25 minutes
Ingredients:
Crust:
- 1 ½ cups (188 g) all purpose flour or gluten free 1:1 baking flour, plus more for r
- olling
- ¾ cup (170 g) vegan butter, chilled and cubed
- 3 tbsp (30 g) Let’s Do Organic Arrowroot Starch
- 1–2 tbsp maple syrup, optional
- 6–8 tbsp chilled water
Filling:
- 2 cups (300 g) sliced fresh or frozen strawberries
- 1 tbsp Let’s Do Organic Arrowroot Starch or cornstarch
- Juice from 1 lemon
- 1 tsp vanilla extract
- Optional: 1 tbsp maple syrup if strawberries are too tart
Vegan egg wash:
- 1 tbsp soy milk
- 1 tbsp maple syrup
Directions:
- Make the strawberry filling first: In a medium saucepan, combine the sliced strawberries, arrowroot starch, lemon juice, and vanilla extract together until completely mixed. Turn the stovetop heat on to medium, and heat the mixture until it’s just beginning to boil. Then lower the heat to low, and continue stirring until the liquid begins to thicken, about 5-7 minutes. Once thickened, remove the strawberry filling from the heat, and set aside to cool for 20 minutes at room temperature. While the filling is cooling, make the pie dough.
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- Make the pie dough: Add the flour and arrowroot powder to a food processor, and pulse the ingredients together. Add in the cubed vegan butter to the food processor, and pulse the ingredients until the mixture resembles a sand texture. Place the lid back onto the food processor, and begin to blend again. Remove the top insert from the lid and carefully pour in the optional maple syrup and water, only adding 1 tbsp of water at a time until you reach a large smooth dough ball.
- Chill the dougH: Place the dough onto a piece of plastic wrap and form the dough into a flat disk. Wrap the dough in the plastic wrap and chill in the fridge for 30 minutes, along with the filling.
- Roll out the dough: When the pie crust is ready to be rolled, remove the dough from the fridge. Sprinkle a piece of parchment paper with flour, as well as the dough disk and a rolling pin. Gently roll the dough to be about 1/8″ thick. Use your 3-4” round cookie cutter and cut out 14 circles. You will need to re-roll the dough a few times in order to get that many.
- Spoon the filling: Spoon about 2 tbsp of strawberry filling onto the middle of 7 of the hand pies. Then place the unfilled hand pie dough rounds on top, and press the edges into the bottom piece of dough. Use a fork to crimp the edges, and slice an “x” on top of the hand pies. Place the parchment paper onto a baking sheet.
- Chill: Place the hand pies into the fridge to chill while the oven preheats to 400F.
- Bake: Brush the tops of the hand pies with 1 tbsp of maple syrup mixed with 1 tbsp of soy milk. Place the baking sheet into the oven to bake for 20 minutes. After 20 minutes, turn the oven to broil and broil for 3-4 minutes, watching carefully to make sure the pies don’t burn.
- Cool and serve: Remove from the oven and allow the strawberry hand pies to cool for 10-15 minutes. Then serve with a scoop of dairy free ice cream or homemade vegan whipped cream, and enjoy!