Tuesday, March 14, 2017

Strawberry Hand Pies Recipe (Great for PI Day Celebrations)

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These strawberry hand pies are delicious! It's a perfect balance of sweet and tartness. You will receive some breakage in the crust, so don't be alarmed. It's an easy recipe for pie on the go or any occasion really. I love taking advantage of the strawberry season sales and whipping up a batch of these.

Strawberry Hand Pies Recipe


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


1) Preheat the oven to 425 degrees. Line a baking sheet with a Silpat or parchment paper.

2) In a medium bowl, add strawberries, sugar, and cornstarch; stir to combine, set aside.

3) 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.

4) 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.

5) Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. Sprinkle generously with sanding sugar.

6) 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!!!

Pate Brisee Recipe

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces

1) Put flour, salt, and sugar in bowl of a food processor, and pulse to combine. Add butter, and process for about 10 seconds, or just until the mixture resembles coarse meal.

2) Add ice water, tablespoon by tablespoon (1/4 to 1/2 cup), through the feed tube with machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.

3) Divide dough in half, and wrap each half in plastic wrap, using a rolling pin to flatten into a disk. Chill until needed. Wrapped in plastic, dough can be frozen for several weeks before using.

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