Strawberry Hand Pies

Published on November 02, 2015
Written by Becky Rogers

For Filling:

1 lb Strawberries

3 Tbsp water

1/3 c sugar

1 Tsp cornstarch

For Crust:

12 Tbsp cold unsalted butter

3 c All Purpose Flour

1 Tsp Salt

1 Tbsp Sugar

1 1/3 c Cold Shortening

6-8 Tbsp Ice Water


1 Egg White

1 Tbsp Water

Raw Sugar

Filling Instructions:

Dice strawberries and put in saucepan over medium with water and sugar when boiling add cornstarch and reduce to simmer until thickened.

Crust Instructions:

Dice butter and place in fridge. Put flour salt and sugar in food processor pulse a few times, add butter and shortening, pulse a few times until size of peas, with machine running pour ice water in and pulse until dough forms a ball. Dump onto floured board and form ball, wrap and refrigerate for 30 minutes.

Pie Assembly:

Preheat oven to 375 degrees. Roll dough out to about 1/8 inch thickness and cut into circles, we used a large mouth drinking glass, reroll excess and cut more circles until you have used all of your dough. Fill each circle with a large spoonful of strawberry filling, about 1 tbsp depending on how big your dough circles are, be sure not to overfill or the filling will leak out during baking. Mix egg white and 1tbsp of water together to make an egg wash. Lightly brush half of each circle with egg wash to seal each pie then fold each circle in half and press together, crimp with fingers or a fork. Dock the top of pies with the tines of a fork for venting and brush the top of each pie lightly with egg wash and sprinkle with raw sugar for extra browning and decoration. Bake for 12-15 minutes at 375.