Roasted Strawberry Hand Pies on a cooling rack with fresh strawberries as garnish

Roasted Strawberry-Basil Hand Pies

At the bakery where I work, we call strawberries “straws” for short. So, I have thought up an acronym to provide a few tips on how to take full advantage of the fleeting strawberry season.

Senses. When shopping for strawberries, engage your senses. Ripe, in-season berries are bright red all the way through, aromatic, and sweet.
Temperature. Strawberries are sweetest at room temperature.
Roast. Tart strawberries will benefit from all manner of heat: roasting, grilling, baking.
Adjust. Always taste your berries before use to gauge their sugar content and adjust the amount of sweetener accordingly.
Wash. Do not wash or hull the strawberries until you are ready to use them, as they will retain water and become soggy.
Spice. Spice strawberries up with herbs, extracts, and other fruits they share an affinity with.

This Roasted Strawberry-Basil Hand Pies recipe uses basil to complement the flavor of ripe strawberries. These hand pies are not just gluten-free but grain-free and Paleo-friendly, too!

4.20 from 5 votes
Roasted Strawberry Hand Pies on a cooling rack with fresh strawberries as garnish
Print Recipe

Roasted Strawberry-Basil Hand Pies

Prep Time30 mins
Cook Time1 hr 10 mins
Cool Time45 mins
Course: Dessert
Servings: 15
Calories: 205kcal
Author: Olga Miller


For the filling:

  • pounds (681 g) fresh strawberries, hulled and halved (quartered if large)
  • 3-4 tablespoons (45-60 mL) raw honey (according to taste)
  • Pinch of kosher or fine sea salt
  • Pinch of freshly ground black pepper
  • 1 tablespoon (15 mL) coconut oil or other fat of choice
  • 2 tablespoons (4 g) fresh basil leaves, minced, to taste

For the pie dough:

  • 1 cup (140 g) cassava flour
  • 1 cup (128 g) arrowroot starch/flour
  • ½ teaspoon (3 g) kosher or fine sea salt
  • cup (158 mL) coconut oil, at room temperature, or other fat of choice
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons (30 mL) apple cider vinegar
  • 2 tablespoons (30 mL) raw honey
  • 4-5 tablespoons (60-75 mL) ice-cold water

For the finish:

  • 1 large egg , for the egg wash
  • 2 tablespoons (30 g) raw sugar, optional


  • Place a rack in the middle of the oven; preheat to 350° F. Place strawberries in a single layer in a 9x13-inch baking dish; add honey, salt, and pepper, and toss gently to coat. Bake 45-50 minutes or until syrup begins to thicken, stirring every 15 minutes. Remove from oven and swirl in coconut oil and basil; let cool completely, about 30-45 minutes.
  • Place flours and salt in a food processor and pulse to combine. Add coconut oil and pulse until mixture resembles coarse meal. In a small bowl, whisk together egg, egg yolk, apple cider vinegar, honey, and 4 tablespoons of ice-cold water. Drizzle the egg mixture over the flour mixture. Pulse until mixture begins to hold together. If dough is too dry, add another 1-2 tablespoons of water, 1 tablespoon at a time, and pulse. Gather dough into a ball and divide into three equal portions.
  • Working with one piece of dough at a time, roll it to ⅛-inch thickness between two pieces of parchment paper. (Cover remaining dough with plastic wrap until ready to use.) Using a round biscuit cutter or an upside-down glass, cut circles that are approximately 4 inches in diameter. Place about 2 heaping teaspoons of strawberry-basil filling in the center of each dough circle. Gently fold dough over filling. Press edges together with a fork to seal. Transfer to a parchment paper-lined baking sheet. Re-roll scraps as needed.
  • Whisk together egg and 1 tablespoon of water. Brush pies with egg mixture. Cut 1-2 slits in top of each pie and sprinkle with sugar, if using.
  • Bake at 375°F for 20-23 minutes, or until golden brown, rotating pan halfway through. Transfer from the pan to a wire rack, and cool 15 minutes.


Nutrition Facts
Roasted Strawberry-Basil Hand Pies
Amount Per Serving
Calories 205 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 9g45%
Trans Fat 1g
Cholesterol 35mg12%
Sodium 88mg4%
Potassium 88mg3%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Vitamin A 68IU1%
Vitamin C 27mg33%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This delicious recipe graced the cover of Gluten Free & More Magazine’s March/April 2021 issue!

Get your subscription to Gluten Free & More Magazine and never miss an issue:

Subscribe Leaderboard NEW 2018

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Basil Grain Free Hand Pie Olga Miller Pie Roasted Strawberries
Previous Post

Gluten Free Passover Banana Chocolate Chip Cake

Next Post

Gluten-Free Meyer Lemon Tart

Leave a Reply

Your email address will not be published.

Recipe Rating