Strawberry Hand Pies (Printable Version)
Flaky pastry pockets filled with juicy strawberries and dusted with homemade strawberry powdered sugar.
# Ingredients:
→ For the Crust
01 -
2 1/2 cups all purpose flour
02 -
2 teaspoons granulated sugar
03 -
1 teaspoon salt
04 -
1 cup very cold unsalted butter, cut into cubes
05 -
1/2 to 2/3 cup very cold water
→ For the Strawberry Filling
06 -
3 3/4 cups strawberries (about 680g), hulled and sliced
07 -
1/3 cup granulated sugar
08 -
1 1/2 tablespoons cornstarch
09 -
1 1/2 teaspoons pure vanilla extract
10 -
3/4 teaspoon orange zest
11 -
1/2 teaspoon salt
→ For Assembly
12 -
1 large egg
13 -
2 tablespoons water
→ For Strawberry Powdered Sugar
14 -
1 1/2 cups freeze dried strawberries
15 -
3/4 cup powdered sugar
# Steps:
01 -
In a medium sized bowl, whisk together flour, sugar and salt. Add cold butter cubes to flour and use a pastry cutter to incorporate until various sized crumbs appear. Slowly add cold water, starting with 1/2 cup, until a dough forms. Knead briefly to combine, then divide into 3 or 4 balls. Wrap each portion tightly in plastic and refrigerate for 30-45 minutes.
02 -
In a small pot, combine strawberries, sugar, and cornstarch over medium heat. Stir until incorporated and bring to a boil for about 15 seconds. Remove from heat, then stir in vanilla, orange zest and salt. Allow the mixture to cool completely to room temperature.
03 -
Preheat oven to 190°C (375°F). Whisk together egg and water for egg wash. On a lightly floured surface, roll dough to approximately 6mm (1/4 inch) thickness. Cut out 7.5cm (3 inch) diameter circles. Spoon 3/4 to 1 1/2 tablespoons of strawberry filling onto one half of each dough circle.
04 -
Brush egg wash around the edges of each filled dough circle. Fold the empty half over the filling to create a half-moon shape. Seal edges by pressing with fork tines. Cut small vents in the top of each pie. Refrigerate assembled pies for 20-25 minutes to firm up before baking.
05 -
Brush chilled pies with egg wash. Bake for 30-35 minutes until golden brown and puffed. Thicker pies may require up to 40 minutes. Allow to cool until just warm or room temperature.
06 -
Add freeze-dried strawberries and powdered sugar to a food processor. Pulse until the mixture becomes a fine powder. Dust the cooled hand pies with the strawberry powdered sugar before serving.
# Notes:
01 -
Keep the butter and water very cold for the flakiest pastry texture.
02 -
The strawberry filling can be made a day ahead and refrigerated.
03 -
Chilling the assembled pies before baking helps prevent the filling from leaking.