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Strawberry Hand Pies

Author: Roseanne Carrara, Summer of Funner

Ingredients

Pate Brise

  • 2.5 c All Purpose Flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 c unsalted butter cold and cubed
  • .5 c ice water you may not use all of this

Strawberry Filling

  • 3.5 c strawberries
  • .25 c sugar
  • .25 c flour
  • 1 tbsp fresh lemon juice
  • .5 tsp salt

Egg Wash

  • 1 eggwhite
  • 2 tbsp water

Instructions

Paté Brise

  • In a food processor, blend the dry ingredients, and pulsed in the butter until you have something like a coarse meal.
  • With the machine off, add cold water one tablespoon at a time, and then pulse each tablespoon until the dough starts to form into a ball
  • Separate the ball in two, flattening each into a disc, and wrapping in plastic, refrigerating for at least one hour.

Strawberry Filling

  • Chop the strawberries and mix them in a bowl with the other filling ingredients.
  • Allow to macerate for 15-20 Minutes.

Assembly and Baking

  • Heat the oven to 375 f.
  • Remove dough discs from refrigerator and allow to warm for about 15 minutes before rolling.
  • Roll the dough into one large, flat rectangle, about 1/4 inch thick and slice into squares double the size of your desired rectangular pie.
  • Make an egg wash by mixing egg white and water.
  • Place a dollup of filling into one diamond-shaped half of the square and wet the edges of the pastry with a bit of water on your fingertips.
  • Fold the square so that it forms a triangle, and tamp down the edges of the pastry well with fingers or a fork.
  • Set on a parchment lined tray and bake for 25-30 minutes.
  • Allow to cool for at least 15-20 minutes, or until you can't help yourself.
  • Enjoy!