Strawberry Hand Pies
These are great little breakfast treats, and remind me of little pies I used to love as a child. They are fun to whip up and can be made with a variety of fruits. I made a couple with some bluberries I had just to compare. They were both equally delicious!
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
4 c. fresh strawberries (or other fruit), hulled and quartered
2 Tbsp granulated sugar
2 tsp fresh lemon juice
Powdered sugar for dusting
2 eggs, lightly beaten
In a small bowl combine vanilla and buttermilk, set aside. In the mixer bowl fitted with the paddle attachment combine flour, sugar, salt, and lemon zest. Mix to combine. Add in butter pieces and mix until dough resembles course meal and pieces are less than pea sized. Add in buttermilk mixture and mix until dough forms. Transfer dough to a powdered sugar work surface and shape into a flat disc. Cover with plastic wrap and refrigerate for at least 1 hour.
For the filling combine strawberries, lemon juice, and sugar. Mix and set aside
Preheat the oven to 400 and line baking sheets with parchment paper. Dust work surface with sugar, and cut dough into 12 equal portions. Shape into a flat disc and roll into a circle (about 6″ in diameter & 1/8″ thick). Fill half of the dough with fruit filling, brush egg onto the edge of half of the dough round. Fold dough into a semicircle and brush top with egg mixtures. Press edges together with prongs of a fork. Slit a hole in the top of the pie with a knife for air to escape. Repeat with remaining pies.
Bake at 400 for 20 minutes, or until tops are golden brown. Allow to cool for 7-10 minutes on baking sheets before transferring to wire racks to continue cooling.
Source: Adapted from Good Things Catered
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