As you all know, I’m a bit of a pie fanatic. I love the baking just as much as the eating, and am always on the hunt for new and exciting recipes. So, when my best friend/Maid of Honor/all-around cool chick Darcy gave me Gesine Bullock-Prado’s pie cookbook Pie it Forward as a wedding gift, I began cooking (and eating) my way through. These Strawberry Raspberry Hand Pies are my favorite so far, and I couldn’t help but share the recipe with all of you.Ingredients: Filling:
- 1/2 pint Fresh Strawberries
- 1/4 cup Granulated Sugar
- Zest and Juice of 1 Lemon
- Fresh Rosemary, finely chopped
- 1 teaspoon Cornstarch
- A Pinch of Sea Salt
- 1 cup Fresh Raspberries (halved)
- Egg Wash (1 egg whisked with 2 tablespoons of water)
- Sanding/Turbinado Sugar, for sprinkling
- 1/2 cup Confectioner’s Sugar
- 2 tablespoons Milk
- 2 cups All-Purpose Flour (cold)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3 tablespoons Vegetable Shortening (frozen)
- 2 tablespoons Unsalted Butter (cut into small pieces and chilled)
- 1/2 cup Milk
- 1/4 cup Sweetened Condensed Milk
- Hull the strawberries. Cut them into small pieces, a bit larger than corn kernels. Combine the strawberries, sugar, lemon zest, and rosemary in a mixing bowl and stir until the strawberries are evenly coated with sugar. Allow the mixture to rest for a few minutes until the sugar melts and the strawberry juices run freely.
- Drain the strawberry juice into a small bowl. Add the lemon juice, then stir in the cornstarch until the mixture becomes a smooth slurry without lumps.
- In a heavy-bottomed saucepan, combine the strawberries, the cornstarch slurry, and the salt. Stir over medium heat until the mixture bubbles and thickens, 5-10 minutes. Allow the filling to cool completely in the refrigerator (about 20 minutes).
- Stir the raspberries into the strawberry mixture.
- Preheat the oven to 350 degrees.
- In a food processor, pulse together the flour, baking powder, and salt.
- Add the shortening and butter. Pulse until the mixture resembles cornmeal.
- Whisk together the milk and condensed milk.
- With the processor running, slowly add the milk mixture and continue to pulse until the dough just comes together.
- Turn the dough out onto a large piece of plastic wrap. Use the plastic wrap to turn the dough over a few times, until it no longer has dry bits of flour visible and is smooth. It’s important that the dough be rather smooth; otherwise, when you roll it out for your crust, the dough will crack.
- Wrap the dough in the plastic wrap and let it rest in the refrigerator for at least 20 minutes before using.
- Divide the dough evenly into 12 pieces, and roll out using a cold rolling pin. Using a round cookie cutter, cut each piece into a 4-inch round and place the rounds on a parchment-lined sheet pan.
- With a pastry brush, brush egg wash around the outer edge of the dough rounds. Place 1 1/2 tablespoons of filling onto the middle of each round. Fold the dough over, creating a half moon, and seal the pastries by pressing gently along the edge of each with the tines of a fork. Brush the outsides of the pastries with egg wash and sprinkle with sanding/turbinado sugar (*note: I used Sugar in the Raw and it worked nicely).
- Bake for 20 minutes or until golden brown. Allow the hand pies to cool completely.
- Whisk together the confectioner’s sugar and milk. With a clean pastry brush, brush each hand pie evenly with the glaze.
And voila! Perfect little hand pies for any occasion.