Recipe: Flaky, Golden Strawberry Handpies
The window for devouring plump, sun-ripened strawberries fresh from field is all too fleeting here in Southwest Michigan. While there is no shortage for ways to use up the delectable berries (jams, shortcakes, muffins, salads, by the handful, to name a few), one of our new favorites is strawberry hand pies.
They're portable, non-messy and highly delicious, plus they come together quickly and require very little time in the kitchen.
STRAWBERRY HAND PIES Makes: 16-20 hand pies
For the Pie Crust:
2 1/2 cups all purpose flour
1 tbsp granulated sugar
1/2 tsp salt
1 cup (2 sticks) cold butter
½ cup ice cold water
For the Pie Filling:
2 cups hulled and sliced strawberries
2 tablespoons cornstarch
¼ cup light brown sugar
¼ cup granulated sugar
pinch of salt
1 lightly beaten egg for brushing
To make the pie crust:
- Whisk together the flour, sugar and salt in a large bowl.
- Use a chilled box grater to grate the butter into the flour mixture (watch those fingers at the end!).
- Combine quickly with a wooden spoon or clean fingers.
- Incorporate four tablespoons of cold water to the mixture, adding the remainder of water one tablespoon at a time until no dry crumbs remain (be careful not to add too much water here; the mixture should be moist but not super sticky).
- Refrigerate for at least two hours.
To make the pie filling:
- Combine strawberries, cornstarch, sugars and salt in a medium bowl, then cover loosely with a clean towel and set aside.
- Preheat oven to 350F. Working with one disc of dough at a time (leave the other in the fridge), roll out dough to about 1/8" thickness on a liberally floured surface.
- Use a 5" round cutter (I used a 4" English muffin mold, but had to roll out each circle a bit more) to cut out circles, repeating with dough scraps until gone (work quickly so the butter doesn't melt!).
- Stick the first batch of circles in the fridge while working with the second disc of dough.
- Scoop 1=2 tsp of strawberry filling into the middle of each circle, leaving behind as much juice as possible, and then fold the dough over to form a half-moon shape and pinch the ends close to seal and set on a parchment-lined baking sheet.
- Let the pies firm up in the fridge for 10-20 minutes, then crimp the edges with a spoon and use a sharp paring knife to cut three slits into each pie for venting.
- Lightly brush each pie with the egg wash and sprinkle with raw sugar before putting into the oven.
- Bake for 20-25 minutes, until the tops are a beautiful golden brown, rotating pan halfway through for even cooking.
- Allow to cool slightly before devouring. These pair perfectly with vanilla bean ice cream (or a crisp Chardonnay for the adults).
- Kids can help with the mixing, rolling, cutting, crimping, egg washing and taste testing.
- These are delicious with sliced rhubarb subbed for 1/2 cup of the strawberries.