Strawberry Hand Pies
No one gets stuck with the skimpy slice when you make sweet hand pies! This dessert is stuffed with a sweet strawberry filling.
Ingredients
Strawberry Filling Option
Directions
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For filling: In a medium saucepan, combine all ingredients. Cook over medium heat, stirring constantly, until thickened and bubbly. Set filling aside to cool completely while preparing pastry. (Filling can also be prepared a day ahead and stored, covered, in the refrigerator overnight.)
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For pastry: Place butter and shortening on a baking sheet lined with waxed paper; freeze 30 minutes. In a small bowl, combine sour cream, egg yolks and lemon juice; chill.
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In a food processor fitted with the blade attachment, combine flour, sugar, salt and baking powder. Add chilled butter and shortening. Pulse just a few times, until butter bits are pea-size. Pour sour cream mixture all over the flour mixture. Pulse just a few times, until the pastry comes together but is still crumbly with visible butter bits. (Or cut in the butter and shortening with a pastry blender; stir in the sour cream mixture with a fork.)
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Transfer dough to the counter or a large bowl, and gently knead into a ball using floured hands. Divide dough into four portions; pat each into a 4-inch square and wrap in plastic wrap. Chill 45 minutes or overnight.
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When both pastry and fruit filling have chilled, combine egg and the water in a small bowl for egg wash.
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On a lightly floured surface or waxed paper, roll a dough portion from center to edges to a 1/8-inch thickness, leaving the other portions in the refrigerator. Cut four circles using a 4-inch cookie cutter, re-rolling scraps if necessary.
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For round pies, place two pastry circles on a parchment-lined baking sheet. Spoon 2 tablespoons of filling onto center of each circle, leaving a 3/4-inch border. Brush borders with egg wash. Prick remaining two circles a few times with a fork or cut a shape with a tiny cookie cutter. (We used a star.) Place pastry tops over filling; crimp edges with a fork to seal. For half-moon pies, place all four circles on the baking sheet. Spoon 1 heaping tablespoon of filling on each circle. Brush border with egg wash, fold pastry, crimp to seal and prick twice with a fork.
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Repeat with remaining dough to make a total of eight round or 16 half-moon pies. (If you like, reroll scraps to make a few more hand pies.) Brush pies with remaining egg wash; sprinkle with coarse sugar.
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Bake in a 375°F oven for 16 to 18 minutes, rotating sheets halfway through baking, until golden brown. Remove from oven; cool slightly. Serve warm or at room temperature.
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Pastry Shortcut
Egg yolks and sour cream make our dough tender and pliable, but you can use refrigerated piecrust. You need two 15-ounce packages (four crusts). Let them stand according to package directions to soften.
