Strawberry & Lavender Hand Pie Recipe (Seasonal & Sophisticated Entertaining Class Recap)

Thanks so much to everyone that attended our 4/23 Thursday In The Kitchen class at the Fullerton Arboretum! The above photos highlight some of the dishes created! We had a great time reconnecting with so many familiar faces and meeting a few new friends. Please keep reading to access the promised recipe for those delicious Strawberry Lavender Hand Pies. If you enjoyed the class, consider signing up for some of our upcoming classes and bringing along a friend! Classes for May through September are open for registration through the Arboretum’s website: – click on “Register for Classes” and then look for “Thursdays in the Kitchen.” 

Strawberry Lavender Hand Pies

This recipe is what we made in class on the night of 4/23. The pie crust recipe was included in your packets. For those that did not attend class, you can find an appropriate crust recipe online by googling “Pate Brisee.” Enjoy!
Makes 6


1 1/2 cups strawberries, hulled and cut in half or quarters, depending on size
2 tablespoons granulated sugar, muddled with 1 tbs. fresh lavender flowers
1 tablespoon cornstarch
All-purpose flour, for work surface
1 recipe Pate Brisee (pie crust)
1 large egg, lightly beaten
Sanding sugar, for sprinkling


Preheat the oven to 425 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, add strawberries, lavender sugar, and cornstarch; stir to combine, set aside.

On a lightly floured work surface, roll dough into a large rectangle, about 1/8 inch thick. Using a 5-inch cookie cutter, cut out 6 rounds. Transfer rounds to prepared baking sheet.

Place about 2 tablespoons of the strawberry mixture onto one-half of each round. Lightly brush egg around the edge of the covered half of each round. Fold remaining dough over to enclose, forming a half moon. Gently press edges together to seal. Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. Sprinkle generously with sanding sugar.

Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.

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