I actually made these hand pies about a couple months ago, but somehow the picture never made it from my camera to my computer and I just recently noticed. When I saw this recipe on Katie’s Blog, I immediately thought of my husband. Nate loves pies and pastries, especially when they have fruit filling. However, pies and pastries have always intimidated me. There are so many things that can go wrong. You can over-mix, under-mix, the ingredients may be to warm or not warm enough etc. As a result he often makes his own pies, but I decided to give these a try after seeing them made successfully on so many other blogs. I was pretty proud of myself for completing the hand pies and they were delicious! I served them warm with vanilla ice cream.
Strawberry Hand Pies
- 1 recipe sweet butter pie dough (see below if needed)
- 3 c. fresh strawberries, hulled and quartered (I used a mixture of raspberries, blackberries, blueberries and strawberries, about 4 cups total)
- 2 Tbsp granulated sugar (I increased to 1/4 cup since I had some very tart berries)
- 2 tsp fresh lemon juice
- powdered sugar for dusting
- 2 large eggs, lightly beaten
- Turbinado sugar for sprinkling
Preheat oven to 400 degrees and line baking sheets with parchment.In medium bowl, combine strawberries, granulated sugar and lemon juice and set aside.
Turn dough out onto a powdered sugar-dusted work surface and cut pie dough in half (rewrap other half and place back in fridge to stay cold).Roll one half of pie dough out about 1/8 in thickness. Using round pastry cutter (or trace knife around small plate), cut out about 5-6 inch rounds. Place round onto baking sheet and place about 2-3 Tbsp strawberry mixture into center.
Using pastry brush dipped in a small amount of egg, brush the edge of half of the round. Fold dry edge onto egg brushed half, forming semicircle shape, and press edges together to seal with the tines of a fork. Brush the top of the pie with egg mixture and sprinkle with sugar. Use a small knife to make a 1 inch slit in the top of the pie for steam to escape. Repeat with remaining pastry dough.
Place in oven and bake until tops are beginning to turn golden brown, about 20 minutes.Let cool on sheets for 7-10 mins and then transfer to wire rack to cool completely. Serve warm or at room temperature.
Sweet Butter Pie Dough
- 2 1/2 c. unbleached all-purpose flour
- 2 Tbsp sugar
- 1/2 tsp salt
- 2 tsp lemon zest
- 2 sticks (1 c.) cold unsalted butter, cut into 1/4 in pieces
- 1/2 tsp vanilla extract
- 6-8 Tbsp cold buttermilk (whole milk with a dash of fresh lemon juice can be subbed)
- powdered sugar for dusting
In small bowl, combine vanilla and buttermilk, stir to combine and set aside. In large bowl, add flour, sugar, salt, and lemon zest and whisk to combine. Use pastry cutter or two knives to cut butter into flour mixture until resembles course meal or just until all pieces are less than pea-sized. Add buttermilk mixture and stir in until dough comes together.
Transfer dough to powdered sugar-dusted work surface and shape into flat disk. Wrap disk tightly in plastic wrap and refrigerate at least one hour.
Notes: You can also make the dough in the bowl of a food processor, just be careful not to over process (30 secs should be enough to bring it together.) Pie dough may be made ahead and frozen for up to 2 months if wrapped well.