Rustic Strawberry Hand-Pies
Yield: Approximately 24-26 half mini pies or 12-14 whole hand pies
1 lb or 3 3/4 c strawberries
1/2 c or 100 g granulated sugar + 1 tbs or 12 g for sprinkling
juice of half a lemon
1 tbs or 14 g of cornstarch
1 tbs or 15 g of water
2 pie crusts
1 egg (for egg wash)
Preheat the oven to 400F and line a large baking sheet with parchment paper.
Hull and roughly chop the strawberries. Add them to a medium sized bowl along with the sugar and lemon juice. Stir the mixture and let it sit for 10 minutes (to release the juices.)
Combine the water and cornstarch to make a slurry and mix it into the strawberry mixture.
Roll out the pie crusts to about 1/8 inches or 3 mm thick
Take a 2-3" biscuit cutter and cut out as many circles as possible, reroll and cut the dough if needed.
Take a dough disk and fill it with about 1-2 teaspoons of strawberry filling and fold it in half pressing the edges together. Or for a full hand-pie - take one dough disk and fill it with 1 tbs of filling and place another disk over top pressing the edges together.
Like the baking sheet with the mini pies, and press the edges of each pie with a fork. Then, take a pairing knife and cut a few small lines in each pie for venting.
Whisk one egg for egg wash and dabble each pie. Then sprinkle each pie with a little sugar on top.
Bake the pies for 20-25 minutes until golden.
As you may know by reading my other posts, I like to keep my dishes simple at times to let the ingredients speak for themselves! The sugar in this recipe doesn't overpower the strawberry, and the lemon brings a fresh but subtle tart flavor. I can't rave about it enough and I hope you make it. Leave a comment if you do!