Tuesday, June 17, 2008

Strawberry Hand Pies


Mmmmmm....These adorable little pies remind me of the perfect summer picnic! My Mother-in-law sent us home with a huge bowl of fresh picked strawberries, so I had to put them to good use. The recipe is from Good Things Catered, her recipes are always wonderful. what a talented lady- these are awesome!

Strawberry Hand Pies


Ingredients:
1 recipe sweet butter pie dough (see below if needed)
3 c. fresh strawberries, hulled and quartered
2 Tbsp granulated sugar
2 tsp fresh lemon juice

powdered sugar for dusting

2 large eggs, lightly beaten
Turbinado sugar for sprinkling

Directions
-Preheat oven to 400 degrees and line baking sheets with parchment.
-In medium bowl, combine strawberries, granulated sugar and lemon juice and set aside.
-Turn dough out onto a powdered sugar-dusted work surface and cut pie dough in half (rewrap other half and place back in fridge to stay cold).
-Roll one half of pie dough out about 1/8 in thickness. Using round pastry cutter (or trace knife around small plate), cut out about 5-6 inch rounds.
-Place round onto baking sheet and place about 2-3 Tbsp strawberry mixture into center.
-Using pastry brush dipped in a small amount of egg, brush the edge of half of the round.
-Fold dry edge onto egg brushed half, forming semicircle shape, and press edges together to seal with the tines of a fork.
-Brush the top of the pie with egg mixture and sprinkle with sugar.
-Use a small knife to make a 1 inch slit in the top of the pie for steam to escape.
-Repeat with remaining pastry dough.
-Place in oven and bake until tops are beginning to turn golden brown, about 20 minutes.
-Let cool on sheets for 7-10 mins and then transfer to wire rack to cool completely.
-Serve warm or at room temperature.

Makes 10-12


Sweet Butter Pie Dough

Ingredients:
2 1/2 c. unbleached all-purpose flour
2 Tbsp sugar
1/2 tsp salt
2 tsp lemon zest
2 sticks (1 c.) cold unsalted butter, cut into 1/4 in pieces
1/2 tsp vanilla extract
6-8 Tbsp cold buttermilk (whole milk with a dash of fresh lemon juice can be subbed)

powdered sugar for dusting

Directions:
-In small bowl, combine vanilla and buttermilk, stir to combine and set aside.
-In large bowl, add flour, sugar, salt, and lemon zest and whisk to combine.
-Use pastry cutter or two knives to cut butter into flour mixture until resembles coarse meal or just until all pieces are less than pea-sized.
-Add buttermilk mixture and stir in until dough comes together.
-Transfer dough to powdered sugar-dusted work surface and shape into flat disk.
-Wrap disk tightly in plastic wrap and refrigerate at least one hour.

Notes: You can also make the dough in the bowl of a food processor, just be careful not to over process (30 secs should be enough to bring it together.)

Pie dough may be made ahead and frozen for up to 2 months if wrapped well.

1 comment:

Katie said...

So glad you like them. Yours look delicious!