Introduction

These Christmas Hand Pies are a festive and fun treat, perfect for holiday gatherings or a cozy winter dessert. Filled with sweet strawberry pie filling and shaped like Christmas trees, they bring a joyful touch to any table.

A white rectangular plate holds several small, golden-brown, tree-shaped pastries with red strawberry filling visible through small cutouts. Some pastries are topped with white glaze and decorated with red and green sprinkles, creating a festive look. The plate is placed on top of a plaid cloth, and nearby is a can of Lucky Leaf strawberry fruit filling or topping with a red lid. To the side, there is a glass container filled with vibrant red strawberry filling. Bright red berries and green leaves are part of the decoration around the food, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 9-inch store-bought pie crust (for 9-inch double-crust pie) or homemade pie crust
1 can Lucky Leaf Premium Strawberry Pie Filling
1 large egg (for egg wash) plus 1 tablespoon water
Optional: coarse sugar or turbinado sugar (red color recommended)
1 ¼ cup powdered sugar
2 tablespoons milk of choice (or heavy cream)
Optional: festive sprinkles

Instructions

Step 1: Thaw the pie crust according to package directions and preheat your oven to 350℉. Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a small bowl, mix the egg and water together until well blended to create the egg wash.
Step 3: Roll out one thawed pie crust to about 1/8” to 1/4” thick, ensuring there are no holes or cracks in the dough.
Step 4: Use a 4-inch Christmas tree cookie cutter or hand pie mold to cut 6-7 tree shapes. Gather scraps, roll them out, and cut additional trees as needed. Set these cutouts aside on the baking sheet.
Step 5: Brush the edges of each tree with the egg wash to help seal later.
Step 6: Spoon about 1 to 1 ½ tablespoons of strawberry pie filling into the center of each tree-shaped dough piece.
Step 7: Roll out the second pie crust and cut out another 6-7 Christmas trees to use as tops for the hand pies.
Step 8: Gently place the second set of tree cutouts over the filling. Use a fork to crimp the edges tightly to seal the pies. Be careful not to overfill, or the filling may leak out during baking.
Step 9: Cut three small slits into the tops of each hand pie to allow steam to escape. Brush the tops with egg wash and sprinkle with coarse sugar if using.
Step 10: Bake the hand pies for 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown.
Step 11: Allow the pies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 12: To make the glaze, combine powdered sugar and milk until you achieve a thick but pourable consistency. While the pies are still warm, drizzle or dip them in the glaze and add sprinkles if desired. Serve immediately.

Tips & Variations

Use fresh or homemade strawberry pie filling for a more natural taste.
Try other fillings like cherry, blueberry, or apple for variety.
For a festive look, use colored sugar or holiday-themed sprinkles on top of the glaze.
If you prefer a crispier crust, chill the shaped pies briefly before baking.

Storage

Store leftover hand pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in a 300℉ oven for 5–10 minutes to restore crispness. Glazed pies are best served fresh, as the glaze may soften over time.

How to Serve

The image shows several Christmas tree-shaped cookies arranged on a white plate placed on a white marbled surface. Each cookie has two layers of golden-baked dough sealed around a bright red filling that peeks out slightly at the edges. Most cookies are topped with a thin layer of white glaze and decorated with red and white small round sprinkles scattered all over, while one cookie has thicker white icing drizzled in lines and is sprinkled with red, green, and white round sprinkles. The cookies’ edges have visible fork press marks creating a textured border. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these hand pies ahead of time?

Yes, you can assemble the hand pies, cover them, and refrigerate for a few hours before baking. For longer storage, freeze them on a tray before sealing in a container; bake from frozen, adding extra baking time.

What can I substitute for the store-bought pie crust?

You can use homemade pie crust, puff pastry, or even biscuit dough if you prefer. Just make sure it’s rolled out to the right thickness for even baking and sealing.