strawberry hand pies

We surprised my husband with a picnic dinner at one of our favorite parks the other night, which was a total blast and Kat had such a great time preparing for the “big surprise.”  We’d been texting back and forth with him late in the day to get an idea when he’d be home.  When he gave us the 20 minute warning, we taped a clue note to the laundry room door and set off for the park.  Once there, we tucked another clue note under my windshield wiper (presupposing he’d find the car with the clues we provided).  Fortunately, he’s a pretty bright guy.  Had he been a little slower on the uptake, he might have missed these little lovelies I’d baked for dessert!

I had a really busy day on Wednesday, so I didn’t have time to shoot the entire prep of the pies.  Needless to say, there was some finger licking and cursing – inwardly, of course, because working with any kind of pastry dough turns me into a bit of a lunatic.  You could use any berry you’d like, but since strawberries are coming in to season, I stuck with those.

The pies turned out beautifully and made the perfect picnic dessert.  No dishes or cutlery required.  Enjoy!!

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In spite of my cursing, they were a hit.

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Strawberry Hand Pies (recipe courtesy Country Living)

Ingredients:

  • 2 1/3 cup(s) (plus more for dusting) all-purpose flour
  • 1 teaspoon(s) baking powder
  • 1 1/4 teaspoon(s) salt
  • 1 stick(s) cold, unsalted butter, cut into small pieces
  • 2 large egg yolks
  • 1 teaspoon(s) vanilla extract
  • 3/4 pound(s) fresh strawberries, cut into 1/2-inch pieces
  • 1/2 cup(s) confectioners’ sugar
  • 3 tablespoon(s) strawberry jam (I used Smucker’s Simply Fruit)
  • 1 tablespoon(s) sanding sugar

Directions:

  • Preheat oven to 350 degrees F. In a large bowl, combine 2 1/4 cups flour, baking powder, and 1 teaspoon salt. Using a pastry blender or 2 knives, cut butter into flour mixture until mixture resembles coarse sand. Add 1 egg yolk, 1/2 cup chilled water, and 1/2 teaspoon vanilla and mix until just combined. (If dough is dry or crumbly and doesn’t stay together, add up to 3 tablespoons more chilled water.) Transfer dough to a lightly floured surface and knead 2 to 3 times, just until dough comes together. Return dough to bowl, cover with plastic wrap, and refrigerate until chilled, about 15 minutes.
  • Meanwhile, make filling: In a medium bowl, combine strawberries, confectioners’ sugar, and jam, plus remaining flour, vanilla, and salt. Set aside.
  • In a small bowl, beat remaining yolk and 1 tablespoon water for egg wash; set aside. On a lightly floured surface, roll out dough to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut dough into 6 rounds.
  • Roll 1 round into a 6-inch circle. Spoon a heaping 2 tablespoons filling onto half of circle, leaving 1/2-inch border. Brush the edges with egg wash, then fold dough over filling. Using a fork, crimp the edges to seal hand pie. Transfer to a parchment-lined baking pan. Repeat with remaining dough rounds and filling.
  • Using a toothpick, poke a few holes in the top of each pie. Brush with remaining egg wash and sprinkle each pie with 1/2 teaspoon sanding sugar. Bake until golden brown, 30 to 35 minutes. Transfer to a wire rack to cool.

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Baker’s Notes:  The berry mixture only makes enough for six pies, but I had pastry dough enough to re-roll and make five more.  Adapt the berry recipe accordingly if you want to make more pies.  I froze my dough for another day.  Also, the recipe instructs you to make the berry mixture ahead and then set aside.  Because I had so much to do that day, I made the berry mixture too far ahead, which caused the berries to create a lot more juice.  So make it ahead, but only as long as it takes you to mix and roll the dough, otherwise you end up with a lot of fruit juice loss in the baking.  Lastly, as with any pastry, make sure your water is icy cold!

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