September 6, 2018

Gluten Free Strawberry Hand Pies

Name: Gluten Free Strawberry Hand Pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 Gluten Free Pie Crust; 3-1/2 cups fresh strawberries cut in 1/2” pieces; 2 Tbsp Swerve Granulated Sweetener; 2 Tbsp Tapioca Starch (or corn starch if not Paleo); 1 tsp vanilla; 1 egg; 1 Tbsp water; 1/2 cup Swerve Confectioners; 1/2 tsp vanilla; 2-3 Tbsp Almond Milk

These Gluten Free Strawberry Hand Pies were so good that my mother-in-law didn’t believe that they were homemade! I took her half of the batch for her birthday and after eating one, she asked where I bought them! Obviously the crust did not taste Gluten Free! Even better, I used Swerve Granular Sweetner so they are also Paleo!

These Hand Pies are the perfect hand-held treats.

Every Gluten Free Pie Crust Recipe I have ever seen takes days and complicated steps to make. This Gluten Free Pie Crust took me 30 minutes. You can find the recipe Here.

Serve with or without the optional glaze.

The Gaze is optional. You can pipe it on or dip the whole pie into the glaze. Store them in the refrigerator. They re-heat best in the oven to keep the crust light and flaky. Be sure to use fresh fruit in these Hand Pies. Frozen berries will have too much water.

Gluten Free Strawberry Hand Pies

These mini Pies are a big on flavor.

Course Desert

Cuisine American

Keyword pie, strawberry

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 9 people

Ingredients

For the Filling

1 Gluten Free Pie Crust
3-1/2 cups fresh strawberries cut in 1/2” pieces
2 Tbsp Swerve Granulated Sweetener
2 Tbsp Tapioca Starch or corn starch if not Paleo
1 tsp vanilla
1 egg
1 Tbsp water

For the Glaze (optional)

1/2 cup Swerve Confectioners
1/2 tsp vanilla
2-3 Tbsp Almond Milk

Instructions

Preheat oven to 400 degrees. Line baking sheet with parchment paper.
In a medium bowl, combine strawberries, Swerve, tapioca starch, vanilla.
Roll out 1/2 of the pie crust dough. Cut in 6” rounds. Repeat with other 1/2.
Whisk together egg and water. Brush the edges of each round.
Spoon 2-3 tbsp filling onto each round. Fold over dough and seal edges with fork. Pierce each folded pastry with a fork to allow steam to release.
Brush each pastry with egg wash.
Bask for 20 mins, then change over to broil & cook 5 mins longer to give the pastry a nice golden color.
Allow to cool 5 mins on baking sheet then remove to wire rack to cool completely.
Whisk together all glaze ingredients. Pipe or brush onto each hand pie.