This recipe makes about 24 3×3 inch hand pies. The pies can be baked from frozen, and the unbaked pies will keep well frozen for a couple months.
I N G R E D I E N T S
- 2 1/2 cups of all purpose flour
- 1 cup of cold butter, diced (2 sticks)
- 1/2 cup of iced water
- 1 tablespoon of granulated sugar
- 1 big pinch of salt
- 3 cups of diced strawberries
- 1/4 cup of granulated sugar
- 1 tablespoon of balsamic vinegar
- 1/4 cup of minute tapioca
D I R E C T I O N S
- Prep the pie crust first. You can do this the night before baking. In a medium bowl, mix together the flour, sugar, and salt. Using a pastry blender or your hands, cut in the cold butter until the chunks resemble the size of cashews. Add in the iced water and use a spoon or your hands to mix until barely combined. Turn out onto your work surface and continue working into a dough. Do not overwork – you want there to be chunks of butter still visible. Overworked dough will not be flakey. Press into two round discs, wrap in plastic, and chill in the fridge for an hour, or overnight.
- After chilling, roll out the dough until it’s about 1/8 inch thick. Cut out into roughly 3×3 inch squares. Brush the perimeter of a dough square with beaten egg, fill with about 2 teaspoons of strawberry filling, and place another square on top. Gently press the edges together, and crimp with a fork. Use a knife to prick or slice the top to ensure steam can escape while baking. Repeat with all squares.
- Place the hand pies on parchment and freeze in a single layer for at least 20 minutes before baking.
- Preheat the oven to 425°F. Brush each pie with beaten egg, and sprinkle turbinado sugar on top. Place the pies on a parchment lined baking sheet and bake on the middle rack for 20 minutes. After 20 minutes, reduce the heat to 375°F and continue baking for 10 minutes or under golden brown.