This post was supposed to be blueberry hand pies for Seasonal Potluck, but blueberries were $4.99 and strawberries were only 88 cents, and I just couldn’t resist the sale. So here we are, strawberry hand pies. I get kind of nostalgic when I see these. My mom used to shop at the wonder bread discount store when we were kids, and we always had a hostess snack in our lunch every day. Rarely were we allowed to have the hand pies (I think my mom thought they were just too much), but every once in a while, they’d go on super sale and my mom would cave and buy them for us. (now you know where I get it from) I’m sure my hand pies are much “healthier” in that they don’t have crap tons of artificial sugars and preservatives. (Disclaimer: I am still not calling these health food by any means) If only my mom could have baked these fresh for us every day!
Strawberry Hand Pies recipe from Martha Stewart
- 1 1/2 cups strawberries, hulled and cut in half or quarters, depending on size
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- All-purpose flour, for work surface
- 1/2 recipe Pate Brisee for Strawberry Hand Pies ****I just used my mom’s pie crust recipe
- 1 large egg, lightly beaten
- Sanding sugar, for sprinkling
- Preheat the oven to 425 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, add strawberries, sugar, and cornstarch; stir to combine, set aside.
- On a lightly floured work surface, roll dough into a large rectangle, about 1/8 inch thick. Using a 5-inch cookie cutter, cut out 6 rounds. Transfer rounds to prepared baking sheet.
- Place about 2 tablespoons of the strawberry mixture onto one-half of each round. Lightly brush egg around the edge of the covered half of each round. Fold remaining dough over to enclose, forming a half moon. Gently press edges together to seal. Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. Sprinkle generously with sanding sugar.
- Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.