Gluten Free Strawberry Hand Pies (Pop Tarts) Recipe
Delight in these homemade Gluten Free Strawberry Hand Pies, a delicious twist on classic pop tarts. Made with a tender, flaky gluten free pie crust and filled with a sweet, tangy strawberry filling, these hand pies are perfect for a snack or breakfast treat. Finished with an optional glaze and sprinkles for extra charm, they are naturally gluten free and customizable to your dietary needs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8-10 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Pie Crust
- 2 1/2 cup | 350 g gluten free all purpose flour blend (homemade or store bought)
- 1 tablespoon white caster sugar
- 1 1/4 teaspoon xanthan gum or guar (omit if your flour blend already contains xanthan)
- 1/2 teaspoon sea salt
- 2 whisked eggs, divided
- 2/3 cup | 150 g cold butter (vegan butter, shortening, palm shortening or coconut oil all work – see notes), cut into cubes
- 4-5 | 6-75 ml tablespoons ice cold water
Strawberry Filling
- 2 cups | 300 g strawberries, stems removed & diced
- 2 tablespoons | 25 g white granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon corn starch
Optional Glaze & Toppings
- 1 cup | 125 grams powdered sugar
- 1 tablespoon milk (any type, dairy or non dairy)
- 2 tablespoons gluten free sprinkles or dehydrated strawberry crumbs
Instructions
- Prepare the Pie Crust Ingredients: In a large mixing bowl, combine the gluten free flour blend, white caster sugar, xanthan gum (if needed), and sea salt. Whisk the dry ingredients to distribute evenly.
- Add Butter to Dry Ingredients: Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Incorporate Eggs and Water: Add one whisked egg into the mixture and mix well. Gradually add 4 to 5 tablespoons of ice cold water, stirring until the dough comes together. Add more water if needed, but avoid making the dough sticky.
- Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare Strawberry Filling: In a small saucepan, combine diced strawberries, white granulated sugar, lemon juice, and corn starch. Cook over medium heat, stirring frequently until the mixture thickens and strawberries soften, about 5-7 minutes. Remove from heat and let cool.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness. Use a knife or cutter to cut out rectangles approximately 3×4 inches for the hand pies.
- Assemble Hand Pies: Place a spoonful of cooled strawberry filling onto half of the rectangles, leaving a border around the edges. Brush the edges with the remaining whisked egg, then carefully place another rectangle on top. Press edges firmly with a fork to seal.
- Glaze and Add Toppings: Brush the tops of each hand pie with the whisked egg for a glossy finish. Optionally, whisk powdered sugar with milk to create a glaze and drizzle over cooled pies. Sprinkle gluten free sprinkles or dehydrated strawberry crumbs on top as desired.
- Bake the Hand Pies: Preheat the oven to 350°F (175°C). Place the assembled hand pies on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown and cooked through.
- Cool and Serve: Allow the hand pies to cool on a wire rack before glazing and serving to enjoy the perfect flaky texture and sweet strawberry flavor.
Notes
- You can substitute butter with vegan butter, shortening, palm shortening, or coconut oil based on your preference or dietary needs.
- Ensure your gluten free flour blend does not already contain xanthan gum before adding extra to avoid unwanted texture.
- For a dairy-free glaze, use plant-based milk like almond or oat milk.
- The strawberry filling can be made ahead and refrigerated for convenience.
- If you prefer a sweeter filling, increase the sugar slightly to taste.
