The door creaks open with a gust of wildflower-scented air, and you step into my tavern — a little stone cottage nestled at the edge of an enchanted wood, where the hearth is always warm and something sweet is always baking. Today, the scent wafting through the oak beams and hanging bundles of dried herbs is a gentle blend of spring strawberries and calming lavender — a recipe passed down through forest folk and favored by wandering bards alike.
Pull up a wooden stool by the fire, wrap your hands around a mug of steeped rosehip tea, and let me show you how to craft these Strawberry Lavender Hand Pies — rustic little parcels wrapped in buttery golden crust, their tops woven in charming checkerboard patterns like patchwork quilts. Each bite is soft and fragrant, balancing bright berries with floral notes and just a hint of citrus — the kind of treat you’d find in a woven basket on a mossy picnic blanket or tucked into a traveling satchel.
Whether you’re baking for a spring gathering or simply seeking a moment of quiet magic, these hand pies are a sweet invitation to slow down, savor the season, and lose yourself in the ritual of warm, homemade things.
Though these Strawberry Lavender Hand Pies are delightful any time of year, they truly shine in spring, when the first berries are bursting with sweetness and the air carries the soft floral notes of new blooms. They feel right at home at a May Day feast, a spring equinox gathering, or tucked into a linen-lined basket for a picnic under blossoming trees.
The floral hint of lavender evokes sun-dappled meadows and garden spells, making this recipe a favorite among kitchen witches, cottagecore dreamers, and lovers of seasonal baking. But even in the cooler months, these hand pies bring a touch of brightness and comfort to the table — a reminder of spring’s return and the sweetness of slow, handmade things.
This was inspired by my Apple Hand Pies and Savory Herb Hand Pies.
Ingredients
~*~ See recipe card for quantities ~*~
Crust
*NOTE: feel free to use store bought puff pastry instead of making the crust*
- all purpose flour
- brown sugar
- celtic sea salt
- unsalted butter
- cold water
Filling
- strawberries
- brown sugar
- lemon juice
- lemon zest
- dried culinary lavender
- vanilla extract
- cornstarch
- celtic sea salt
Instructions
- Mix flour, sugar, salt, and butter until crumbly. Add cold water and mix until a dough forms. Chill for one hour.
- Simmer strawberries, sugar, lemon zest and juice, lavender, and salt until juicy. Stir in cornstarch, cook until thickened, then add vanilla and butter. Let cool.
- Roll out dough and cut into rectangles. Spoon filling onto half the pieces. Create a checkerboard pattern with strips of dough on top. Seal edges and place on a baking sheet.
- Brush with egg wash, sprinkle with sugar if desired, and bake at 375°F for 22–28 minutes until golden and bubbling.
Hint: For softer crust, use store bought puff pastry. For crunchier crust, make it from scratch. If making the dough from scratch, be sure not to overwork it! This can make the dough too crunchy.
Substitutions
- Flour -Use gluten-free all-purpose flour (with xanthan gum) for a GF version. For a more rustic flavor, try half whole wheat flour and half all-purpose.
- Butter - Swap with vegan butter or coconut oil (chilled) for a dairy-free crust. Ghee can be used for a nuttier, rich flavor.
- Sugar - Use coconut sugar, maple sugar, or raw cane sugar for a more natural sweetener. For a less sweet version, reduce sugar to 2 tbsp in the filling and 1 tbsp in the crust.
Equipment
- Mixing bowls (large and medium)
- Pastry cutter or fork (for working in the butter)
- Rolling pin
- Sharp knife or pastry wheel (for cutting dough and lattice strips)
- Baking sheet
- Parchment paper
- Small saucepan (for cooking the filling)
- Spoon or small ladle (for filling the pies)
- Pastry brush (for egg wash)
- Fork (for crimping edges)
- Zester or fine grater (for lemon zest)
- Cooling rack (optional, but helps keep crust crisp)
You can find my kitchen tavern favorites here!
Strawberry Lavender Hand Pies
Equipment
- 2 mixing bowls
- 1 Rolling Pin
- 1 Sharp Knife
- 1 Baking Sheet
- Parchment Paper
- 1 small saucepan
- 1 spoon or ladel for filling the pies
- 1 zester
Ingredients
Crust
- 2 ½ cups all purpose flour
- ⅓ cup cold water
- 1 stick unsalted butter room temperature
- 2 tbsp brown sugar
- 1 tsp celtic sea salt
Filling
- 2 cups fresh strawberries chopped
- ½ tsp dried culinary lavender
- 1 tsp vanilla extracgt
- 1 lemon zested
- 1 tbsp lemon juice
- 2 tbsp brown sugar
- 1 tbsp butter unsalted
- 1 tbsp cornstarch
- 1 pinch celtic sea salt
Instructions
- In a large bowl, whisk together the flour, sugar and salt.
- Add the butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Slowly pour in the cold water, mixing gently until the dough comes together. Let the dough chill for one hour.
- In a saucepan over medium heat, combine the butter, strawberries, vanilla, brown sugar, lemon zest, lemon juice, and a pinch of salt. Let mixture simmer for 5-8 minutes.
- Stir in corn starch and let cook for another 1-2 minutes, until thickened.
- Divide the chilled dough into two portions. On a lightly floured surface, roll out the first half to about ⅛ inch thick.
- Cut out circles from the dough. Spoon about 1 tbsp of cooled filling into the center of each circle cut out, leaving a small border around the edges.
- Roll out the second half of the dough and cut into thin, short strips using a knife or pastry wheel.
- Lay the strips over the filled bottoms in a checkerboard pattern (weaving over and under), then trim to fit. Crimp by hand or fork if preferred. (Optional: brush the pastries with egg wash and sprinkle brown sugar on top)
- Bake at 350F for 30-35 minutes or until golden brown (keep your eye on it!).
- Let cool, serve and enjoy!
Storage
Room Temperature:
Store cooled hand pies in an airtight container at room temp for up to 2 days. They’re best enjoyed fresh, when the crust is crisp and flaky.
Refrigerator:
For longer storage, keep them in the fridge for up to 5 days. Reheat in a toaster oven or at 300°F (150°C) for 8–10 minutes to revive the texture.
Freezer:
You can freeze the unbaked hand pies on a tray, then transfer to a freezer bag. Bake straight from frozen at 375°F (190°C), adding 5–7 extra minutes.
Baked hand pies can also be frozen and reheated the same way — just let them cool completely before freezing.
FAQ
Yes — just be sure it’s culinary-grade and use about double the amount (2–3 tsp chopped fresh). The flavor will be more subtle, like a whisper of wildflowers.
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