Strawberry Hand Pies
Strawberry filled hand pies with an easy homemade, flaky and buttery pie crust, drizzled with melted white chocolate - a delicious summer dessert.
Ingredients
For the pie crust
- 2 ½ cup flour all-purpose
- 2 tbsp granulated sugar
- ½ tsp salt
- 1 cup unsalted butter cubed, very cold
- ¼ cup water ice cold
- 1 large egg for egg wash
- 1 tsp water for egg wash
- granulated sugar for topping
For the strawberry filling
- 1 ½ cups strawberries diced
- 3-4 tbsp granulated sugar
- 1 tbsp cornstarch
- ½ tsp vanilla extract
For the white chocolate drizzle
- 3.5 oz white chocolate melted
Instructions
- Make the pie crust: Cut butter into cubes and place back in the refrigerator to get really cold. Using a pastry cutter, two forks or a food processor, add flour, granulated sugar and salt to a bowl. Add cubed butter on top of the flour. Start cutting the butter into the mixture until pea-sized (or pulse 3-4 times if using a food processor). Knead the dough a little bit with your hands until it starts to come together. Measure ¼ cup from your ice water (it should be ice cold) and start adding it 1 tbsp at a time and knead it until just combined into the dough. Stop adding water when the dough begins to form large clumps, the dough should still feel a little bit on the dry side. Separate dough into 2 and flatten them into 1 inch thick discs. Wrap each disc tightly with plastic wrap and refrigerate for at least 3 hours and up to 5 days.
- Roll out the pie dough: Place pie dough on the counter for 30 minutes before rolling out (to soften a little bit). On a lightly floured work surface, roll out one disc at a time. Turn the dough about a quarter turn after every few rolls to prevent sticking. Sprinkle flour as needed under the dough and on the rolling pin. Roll out until it's about ¼-⅛ inch thick. Use a large cookie cutter (or a large glass, at least 3 inches in diameter) to cut the dough into circles. Re-roll any scraps and cut into circles. Place cut circles on a baking sheet lined with parchment paper and place in the refrigerator for 20 minutes. Repeat with the 2nd pie dough.
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Make the strawberry filling: Dice the strawberries into small pieces and combine with the sugar, cornstarch and vanilla extract. Let it sit for 10 minutes.
- Fill the pies: Arrange half of the cut circles 3 inches apart on prepared baking sheet. Place about 1-2 tbsp filling in the center of the bottom crusts. Beat the egg with 1 tsp water and brush the edges of the bottom crust (to help stick the top crust). Place the top crust over the filling, press your fingers all around the edges to seal and then crimp with a fork. Use a sharp knife to cut an X in the middle of the top crust (it lets the steam to escape). Brush the top lightly with egg wash mixture and sprinkle granulated sugar. Bake for 18-20 minutes or until golden-brown. Let them cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- Drizzle with white chocolate: Roughly chop white chocolate (or use white chocolate chips) and microwave in 20 seconds intervals in a small bowl, stirring after every interval until melted (be careful, the bowl will get hot). Drizzle over the completely cooled strawberry hand pies. Store hand pies in an airtight container for up to 5 days.