I was in the mood for strawberry pie but you can choose any flavor! I love having a portable option instead of a traditional slice of pie. Plus, each person can have their very own individual pie. These are a fun treat to put in a lunch box or on a platter to share with others.
For Pi Day, I wanted a quick and easy recipe that required little clean-up. This recipe is all of those things. It only requires 3 ingredients and the pies come out beautifully! If you’re in the mood to bake from scratch, you can still make these festive Pi Day hand pies using your own homemade strawberry pie filling and buttery pie crust. Otherwise, the only 3 ingredients you’ll need are refrigerated pie crust, a can of strawberry pie filling, and an egg.
First, gather some supplies you’ll need to assemble and bake these hand pies. You’ll need a cookie sheet, parchment paper, a rolling pin, some flour for dusting, a whisk (or fork), a small bowl, a pastry brush, a 3.5″ round cookie cutter, and a 1″ or 1.5″ pi cookie cutter. If you don’t have cookie cutters, don’t worry. I’ve got a way you can make these pies without cookie cutters below! In a small bowl, beat an egg with a whisk or fork and set it aside. Then, preheat the oven to 425°F (or recommended temperature based on the instructions on the side of your pie crus box).
Cutting Pie Dough
Unroll one crust onto a floured surface. Using a 3.5″ round cookie cutter, cut out circles of pie crust. Don’t have a 3.5″ cookie cutter? You can use the rim of an ordinary drinking glass instead. A glass with a thinner rim works best. Unroll the second pie crust onto a floured surface and continue cutting out circles. With the leftover dough, knead it back together and re-roll it to get more pie crust circles. You should end up with approximately 20 pie crust circles if you’re using a 3.5″ cookie cutter. Set aside 10 (or half) of the pie crust circles. These will be the bottom crust for your pies.
Now let’s make the top crusts. Using a pi-shaped cookie cutter, cut out a pi shape from the middle of the remaining 10 pie crust circles. Don’t have a pi cookie cutter? Neither did I. I did end up buying one on Amazon but if you don’t want to buy a pi cookie cutter, you can use this DIY template to make your own.
Place 2-3 tablespoons of strawberry pie filling in the center of each pie crust circle you set aside earlier. Adjust the quantity of filling based on your preference. NOTE: if you are using a different size pie crust circle, the amount of filling will also need to be adjusted. Carefully place a pi top crust on top of the filling and line up the outer edges of the top and bottom crust. Press together the top and bottom crusts along the outer edges of the pie. If your crust is on the dry side, use a little water to help seal the edges together as needed. Crimp the edges with a fork.
Brush the beaten egg over the top pie crust. This will help your pies develop a nice golden color and will give your pies a nice crunch too. OPTIONAL: sprinkle sugar on top for a more caramelized crust. Bake for 15-20 minutes (or recommended time on the pie crust box) until the crust is golden brown. Let cool slightly and enjoy!
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- 1 - refrigerated pie crust (2 ct package)
- 1 - 21 oz can strawberry pie filling
- 1 - egg
- Heat oven to 425°F (or recommended temperature on the pie crust box).
- Unroll 1 pie crust dough onto a floured surface. Using a 3.5" round cookie cutter, cut out circles of pie crust. Repeat with the other package of pie crust dough in the box.
- Reroll leftover dough to make additional pie crust circles. You will end up with about 20 total circles. Set aside half. These will be your bottom crusts.
- With the remaining half, use a pi-shaped cookie cutter to cut out a pi shape from the middle of your pie crust circles. These will be your top crusts.
- Place 2-3 tablespoons of strawberry pie filling in the center of each bottom pie crust circle. Adjust the quantity of filling based on your preference. NOTE: if you are using a different size round, the amount of filling will also need to be adjusted.
- Place a top crust (with pi-cut out) directly on top. Press together the top and bottom crusts along the outer edges of the circle. Use water (or a beaten egg) to help seal the edges together as needed.
- Crimp the edges with a fork.
- Beat an egg. Brush the beaten egg over the top pie crust.
- OPTIONAL: sprinkle sugar on top for a more caramelized crust.
- Bake for 15-20 minutes (or recommended time on the pie crust box) until the crust is golden brown.
- Let cool and enjoy!
Don't have a 3.5" cookie cutter? You can use the rim of an ordinary drinking glass instead. A glass with a thinner rim works best.
Don't have a pi cookie cutter? You can use our DIY template to make your own.
Amount Per Serving: Calories: 186Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 138mgCarbohydrates: 23gFiber: 1gSugar: 10gProtein: 3g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered as a substitute for professional advice.