Thursday, July 22, 2010

Strawberry Hand Pies

Remember those little packaged pies that came in like every flavor..cherry, lemon, chocolate..well here's a homemade version. I've seen these things on several blogs. It's funny how most of the same food pops up on like every blog.. Anyway, I used the recipe from Annie's Eats. These turned out really good. A little more work than a regular pie I think since you do these individually, even though they were super easy and pretty quicker than I thought. But a lot cuter than a regular pie since they're handheld. Mine didn't turn out as visually appealing as they could have since I was trying to put as much filling as I could fit in them and then they didn't seal as nicely..didn't want to waste any. Even though I still had a little bit of filling left over. You could also fill these with whatever you want (blueberries, raspberries, etc.).
I made a half batch and ended up with 6 pies.

Strawberry Hand Pies

For the pie dough:
½ tsp. vanilla extract
6-8 tbsp. cold buttermilk
2 ½ cups all-purpose flour
2 tbsp. sugar
½ tsp. salt
2 tsp. lemon zest
2 sticks (1 cup) cold butter, cut into ¼” pieces
powdered sugar, for dusting

For the filling:
4 cups fresh strawberries, hulled and quartered
4 tbsp. sugar
2 tsp. fresh lemon juice

For finishing:
2 large eggs, lightly beaten
turbinado sugar for sprinkling (optional)

To make the pie dough, in a small bowl, combine vanilla and buttermilk. Stir to combine and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, salt and lemon zest. Mix to combine. Add in butter and mix on low speed until the mixture resembles coarse meal and pieces are less than pea sized. Add buttermilk mixture and stir until the dough comes together. Transfer the dough to a powdered sugar-covered surface and shape into a flat disk. Wrap the disk tightly in plastic wrap and refrigerate for at least one hour.
In a medium bowl combine the strawberries, sugar, and lemon juice. Mix well and set aside. Meanwhile, place the pie dough onto a powdered sugar-covered surface. Cut the disk into 12 equal sized pieces. Gently form each section into a small disk. Roll out disks into 6-inch circles, about 1/8” thick.
Preheat oven to 400°. Line baking sheets with parchment paper. (Do not use wax paper, they will stick to the pies!) Place a dough round onto a prepared baking sheet. Spoon about 3 tablespoons of the strawberry mixture into the center. Using a pastry brush, brush the edge of half of the dough round with the beaten egg. Fold the dry edge onto the egg-brushed edge forming a semi-circle shape. Press the edges together to seal with the tines of a fork. Repeat with the remaining dough rounds and strawberry filling. Brush the tops of the pies with the egg mixture and sprinkle with sugar, if using. Use a small knife to make a 1-inch slit in the top of each pie to allow the steam to escape.
Bake in the preheated oven until the tops begin to turn golden brown, about 20 minutes. Let cool on baking sheets 7-10 minutes, then transfer to a wire cooling rack to cool completely
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