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Strawberry Lemon Hand Pies - Gluten Free, Vegan

Strawberry Lemon Hand Pies – Gluten Free, Vegan

  • Author: Pie Crust Adapted from Allergy-Free Alaska
  • Prep Time: 25 min
  • Cook Time: 17 min
  • Total Time: 42 min
  • Yield: 6 hand pies 1x


These Strawberry Lemon Hand Pies are the perfect vegan and gluten free dessert!  The gluten free pie crust is “buttery” and flaky while the filling is sweet and bursting with strawberry lemon flavor.



For the Crust

  • 1/3 cup oat flour
  • 1/3 cup millet flour
  • 1/3 cup arrowroot starch/flour
  • 1/4 cup brown rice flour
  • 3/4 tsp xanthan gum
  • 1/2 tsp salt
  • 1/2 cup vegan butter (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
  • 1 1/2 tsp apple cider vinegar
  • 35 tsp cold water

For the Filling

  • 1/4 cup fresh strawberries, chopped
  • 1/2 cup strawberry preserves 
  • 1 tsp lemon zest 

Lemon Glaze Topping:


  1. In a large bowl, whisk oat flour, millet flour, arrowroot starch, brown rice flour, xanthan gum, and salt.
  2. Using a fork or pastry blender, cut the butter into the flour mixture until crumbly.
  3. Add apple cider vinegar and cold water and mix until a dough is formed.
  4. Place the dough onto a floured piece of parchment paper and place another piece of parchment paper on top.  Roll out to about 1/8″ thick. Flour the top of the dough as needed to avoid sticking.
  5. Preheat oven to 400°F.
  6. Use your cookie cutter to cut 12 hearts into the pie dough.  You will need to roll out the dough a couple times to get all 12 cut out.
  7. Very carefully transfer 6 of the hearts to a sheet tray lined with parchment paper.
  8. Add 1/2 tbsp – 1 tbsp filling to the center of the hearts on the sheet tray.  Using your finger, wet the outer rim of the hearts on the sheet tray with a very small amount of water (do not use too much!).
  9. Carefully top each of the hearts on the sheet tray with the remaining hearts.  Use a fork to seal the edges together.  With a sharp knife, cut a small X in the center of each pie to avoid bubbling.
  10. Bake for 17 minutes or until the pies have lightly browned.*
  11. While the pies are baking, combine topping ingredients in a small bowl.
  12. Once the pies have cooled a bit, drizzle with lemon topping and enjoy!


If the filling has spilled out of the pie crusts at all, I advise using a knife while the pies are still hot to gently separate the overflowed filling from the crust.  Once the filling cools this is not easy to do so make sure you do it right out of the oven.