Ingredients
- Filling:
- 2 cups flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 3/4 cup solid vegetable shortening, cut into cubes
- 1/4 cup cold milk
- 1 egg yolk
- 1 tablespoon apple cider vinegar
- 1 large egg, beaten with 1 teaspoon water
- Coarse sugar to finish
- 2 tablespoons granulated sugar
- 1 tablespoons cornstarch
- 1 1/2 cup coarse chopped strawberries
- 1/2 cup strawberry preserves or jam
Preparation
Step 1
Preheat oven to 425.; line 2 baking sheets with parchment paper. In a large bowl whisk together flour,sugar and salt; add shortening and use a pastry blender to cut it into flour until mixture has coarse crumbs. In a glass measuring cup combine milk, egg yolk and vinegar; stir into flour mixture and use your hands to gentle knead dough in the bowl until no loose flour remains. Transfer dough to a flour surface and divide in half; form each half into a square, wrap in plastic wrap and refrigerate for 1 hour. roll each half to a 10x15-inch rectangle; trim edges straight. Use a ruler and pizza cutter to cut 6 squares (5 inches each) Transfer square to baking sheet. Repeat with remaining dough.
In a bowl, whisk together sugar and cornstarch; add strawberries and toss to coat. Spread about 1 tablespoon of preserves on half of each dough squares, spoon a bit of strawberry mixture on top. Brush egg wash around perimeter of each square; fold dough over filling and seal. Press fork tines on three side of each pie to crimp. Cut 3 slashes in top of each pie. Brush tops with egg wash and sprinkle liberally with coarse sugar. Bake 25-30 minutes, rotating baking sheets halfway through baking, until pies are nicely browned. Store loosely covered, at room temperature.