I always make these little pies for Christmas, using homemade jams. But in the summer, you can make them with fresh fruit. They come out about the same size as a cookie (3 1/2 inches), so they make a fun little snack.
You’ll need enough pie crust dough for a 2-crust pie. You can buy it, or use this easy recipe for pie crust.
Fresh Strawberry Hand Pies
- 2 cups whole strawberries
- 2-5 tablespoons sugar
- 1 teaspoon cornstarch
- pie crust dough for 2-crust pie
- egg or cream for brushing dough
- sparkling sugar
- On a lightly floured surface, roll the dough into a very thin rectangle.
- With a cutter or knife, make slight impressions in one half of the pastry to gauge how far apart to put your berries. (My cutting tool makes circles that are 3 ½ inches in diameter.)
- Put approximately 1 tablespoon of preserves in the center of each mark. Use more or less depending on the size of your pies.
- Fold the other half of the pastry over to cover your filling.
- Gently press the dough all around the fruit to seal.
- Cut the little pies.
- Place on a parchment lined sheet. Poke holes in top with a fork, brush with an egg wash (1 egg beaten with 1 teaspoon water) or whipping cream and sprinkle with decorative sugar.
- Bake at 350 degrees for 20 minutes or until golden.
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Preheat oven to 350 degrees F. and line a baking sheet with a silicone mat or parchment paper.
Wash, and remove stems from
2 cups fresh strawberries (may use frozen)
Chop them to make 1 cup.
1 cup chopped fruit
3-5 tablespoons sugar
Mix in sugar to desired sweetness, keeping in mind that it will tastes a little less sweet when baked. Then let it rest for 10 minutes.
1 teaspoon cornstarch
On a lightly floured surface roll out the dough in a thin rectangle.
I use this little tool to cut and seal my hand pies, but you could also use a knife. Just be sure to seal the edges well, with a fork.
Use your cutter or knife to make light marks on half of the pastry dough.
Place 1 tablespoon of fruit in the center of each marking.
Fold other half of dough up and over the filling.
Press down the dough all around each mound of filling. Cut, and seal
Place the pies on a parchment-lined baking sheet.
Brush with an egg wash or fresh cream.
To make an egg wash, beat together
1 teaspoon water
Using a fork, gently poke holes through just the top layer of pastry.
Sprinkle tops with decorative sugar, and bake at 350 degrees for 20 minutes.
Remove from oven, and cool on wire racks
Serve warm or cold.