Z_Strawberry Hand Pies

By á-6505

Hand pies are perfect for a picnic or party since they require no forks to enjoy. Plus, they're cute and delicious and a pleasure to eat. Enjoy!

Ingredients

• 2 3/8 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1 1/4 teaspoons salt
• 1 stick cold unsalted butter, cut into small pieces
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 3/4 pound strawberries, cut into 1/2-inch pieces
• 1/2 cup confectioners' sugar
• 3 tablespoons strawberry jam
• 1 tablespoon sanding sugar

Details

Servings 6
Preparation time 40mins
Cooking time 75mins
Adapted from countryliving.com

Preparation

Step 1

Preheat oven to 350°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.