Straweberry Mini Pies

By MarieR

Taste of the South Magazine, March/April,Page 32.

The secret ingredient that gives the mini pies extra zip? Ground ginger.

Ingredients

• Crust:
• 4 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon kosher salt
• 1 2/3 cups cold unsalted butter, cu
• 7 tablespoons water
• Filling:
• 3 cups fresh strawberries, diced
• 1/4 cup granulated sugar
• 3 tablespoons firmly packed light brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• Egg wash:
• 1 large egg
• 2 teaspoons water

Preparation

Step 1

1. For crust: In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Gradually add 7 tablespoons water, stirring with a fork just until dry ingredients are moistened. Turn out dough onto a lightly floured surface. Divide dough in half, and shape into 2 disks. Wrap In plastic wrap, and refrigerate for at least 1 hour.
2. Preheat oven to 350°. Lightly spray 12 muffin cups with baking spray with flour.

3. On a Lightly floured surface, roll half of dough 1/4 inch thick. Using a 4 1/2-inch round cutter, cut dough, re-rolling scraps once. Transfer dough to prepared muffin cups, pressing into bottom and up sides.
4. For filling: In a large bowl, combine strawberries, sugars, cornstarch, honey, lemon juice, ginger, vanilla, salt, and pepper. Using a 1/4-cup ice cream scoop, fill muffin cups with strawberry mixture.
5. Roll remaining half of dough 1A inch thick, and cut dough into desired patterns for top crusts. Place crusts over strawberry mixture, and crimp edges as desired.
6. For egg wash: In a small bowl, whisk together egg and 2 teaspoons water. Brush egg wash onto crusts.
7. Bake until pastry Is golden and filling is bubbly, 30 to 35 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on wire racks.