Lunch: Strawberry Hand Pies

Recipe by Patti Davis These are the best pies for a picnic," says Patti Davis of New York City. "No fork required!

Ingredients

2.38 c. all-purpose flour
1 tsp. baking powder
1 1/4 tsp. salt
1 stick cold unsalted butter
2 large egg yolks
1 tsp. vanilla extract
3/4 lb. strawberries
1/2 c. confectioners' sugar
3 tbsp. strawberry jam
1 tbsp. Sanding sugar

Instructions

Preheat oven to 350 degrees F. In a large bowl, combine 2 1/4 cups flour, baking powder, and 1 teaspoon salt. Using a pastry blender or 2 knives, cut butter into flour mixture until mixture resembles coarse sand. Add 1 egg yolk, 1/2 cup chilled water, and 1/2 teaspoon vanilla and mix until just combined. (If dough is dry or crumbly and doesn’t stay together, add up to 3 tablespoons more chilled water.) Transfer dough to a lightly floured surface and knead 2 to 3 times, just until dough comes together. Return dough to bowl, cover with plastic wrap, and refrigerate until chilled, about 15 minutes.
Meanwhile, make filling: In a medium bowl, combine strawberries, confectioners’ sugar, and jam, plus remaining flour, vanilla, and salt. Set aside.
In a small bowl, beat remaining yolk and 1 tablespoon water for egg wash; set aside. On a lightly floured surface, roll out dough to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut dough into 6 rounds.
Roll 1 round into a 6-inch circle. Spoon a heaping 2 tablespoons filling onto half of circle, leaving 1/2-inch border. Brush the edges with egg wash, then fold dough over filling. Using a fork, crimp the edges to seal hand pie. Transfer to a parchment-lined baking pan. Repeat with remaining dough rounds and filling.
Using a toothpick, poke a few holes in the top of each pie. Brush with remaining egg wash and sprinkle each pie with 1/2 teaspoon sanding sugar. Bake until golden brown, 30 to 35 minutes. Transfer to a wire rack to cool.