Lunch: Bite-Sized Strawberry Hand Pies

Recipe by Lauren Haslett Tiny hand pies are just the right amount of sugar sweetness for a light, after-dinner treat.

Ingredients

1 1/4 c. all-purpose flour
4 tbsp. cold unsalted butter, cut into cubes
3 tbsp. cold vegetable shortening (Crisco), cut into cubes
3-5 tbsp. ice water
4 large strawberries, rinsed, green tops removed, and halved
4 tsp. granulated sugar, plus more for finishing
1 egg, beaten with 1 teaspoon water for egg wash

Instructions

In a large mixing bowl, combine flour, butter, and shortening, working the fat into the flour with your hands, a pastry cutter, or a fork until the mixture begins to clump together and feel like wet sand.
Add ice water, one tablespoon at a time, and incorporate with a fork, using just enough liquid so that the mixture holds together. Press dough into a ball, cover with plastic wrap, and refrigerate at least 30 minutes before proceeding to the next step.
Preheat oven to 350 degrees F. Sprinkle flour onto work surface and roll out dough. Cut into 3-inch circles, making sure to cut an even number and set half aside to top the pies.
Place bottom crust circles on a parchment-lined baking sheet. Brush egg wash around edges of bottom crust, place one strawberry half, cut side down, onto each bottom crust. Sprinkle each berry piece with 1/2 teaspoon sugar, top with second crust, and press crust edges together with a fork to seal. Brush top crusts with egg wash and sprinkle with more sugar, if desired. Bake 15-20 minutes, or until crust is golden brown.

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