Roasted Strawberry-Basil Hand Pies – A Fresh Take on a Classic Treat
Updated Jul 07, 2025, Published Feb 24, 2021
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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!
Table of Contents
Why You’ll Love This Recipe
- Packed with seasonal flavor: Roasting the strawberries concentrates their sweetness while the basil adds an unexpected twist.
- Naturally gluten-free: Made with cassava and arrowroot flour, the dough is tender without any gluten.
- No refined sugar required: Sweetened with raw honey and optional raw sugar for sprinkling.
- Easy to customize: Swap in other fruits or herbs if you’re feeling adventurous.
- Portable and picnic-perfect: These hand pies are just the right size for lunchboxes or dessert trays.
What You Will Need
Here’s what you’ll want to have on hand to make Roasted Strawberry-Basil Hand Pies:
For the filling:
- Fresh strawberries
- Raw honey
- Salt & pepper
- Coconut oil
- Fresh basil
For the pie dough:
- Cassava flour
- Arrowroot starch
- Coconut oil
- Egg + egg yolk
- Apple cider vinegar
- Raw honey
- Ice water
- Salt
To finish:
- 1 egg (for egg wash)
- Raw sugar (optional)
Tips and Variations
- Roll dough between parchment paper: This gluten-free dough is delicate, so parchment makes rolling and transferring easy.
- Freeze before baking for a cleaner edge: Chill the pies for 10 minutes before they go into the oven to help them hold their shape.
- Try a flavor twist: Swap basil for fresh mint, or mix raspberries with strawberries for a berry combo.
- Make it dairy-free: The original recipe is already dairy-free, thanks to coconut oil, but you can sub with another neutral fat if needed.
- Add a glaze: Drizzle with a simple powdered sugar glaze once cooled for extra sweetness.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can roast the strawberries and prep the dough a day in advance. Assemble and bake when ready.
Can I freeze them?
Absolutely. Freeze assembled (unbaked) hand pies on a baking sheet, then store in a freezer bag. Bake straight from frozen—just add a few extra minutes to the time.
What can I use instead of cassava flour?
Cassava has a unique texture, but a blend of almond and tapioca flour may work. However, results might vary.
How do I keep the edges sealed?
Press firmly with a fork and don’t overfill. A little egg wash around the edge also helps seal things up.
Roasted Strawberry-Basil Hand Pies
Ingredients
For the filling:
- 1½ 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
- ⅔ 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
Instructions
- Place a rack in the middle of the oven; preheat to 350° F. Place strawberries in a single layer in a 9×13-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
Nutrition information is automatically calculated, so should only be used as an approximation.
This delicious recipe graced the cover of Gluten Free & More Magazine’s March/April 2021 issue!
