Everything you love about pie in a the perfect serving size for one. I love fruit pies, but hate having to wait to serve with everyone before I can get my own slice and also the dish can get a bit messy after cutting a few slices. There is definitely more crust to filling ratio in a hand pie, but all the flavor is there, plus they’re cute. Recipe works great with other fruits as well, change it up seasonally.
Total Time: ~ 1 1/2 hours (Prep – 20 minutes | Cook/Assembly – 30 minutes | Wait – 30 minutes)
Pastry Hand Blender
Ingredients (makes 6):
For the Pastry Dough
2 cups all purpose flour, divided + extra for dusting
1 tsp kosher salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
1/4 cup ice cold water
For the Filling
2 pounds of strawberries, cut into small pieces
1/4 cup flour
1/4 cup sugar
Pinch of salt
1/2 tsp vanilla extract
raw sugar, for sprinkling
For Egg Wash
1 Tbsp whole milk
- Prepare pastry crust. In a large bowl with pastry blender or two forks (I love using a pastry blender for pie crust), mix 1 cup of the flour with all of the salt. Add the small cubes of butter, handful at a time, until incorporated. Same steps can also be done in a food processor.
- Add the remaining flour until just blended.
- Add cold water a tablespoon a a time until incorporated.
- We dough comes together, should be a moist but not sticky, divide equally and flatten into two discs, then wrap in plastic wrap. Chill at least for one hour or up to two days. Can also freeze up to three months.
- Heat oven to 400° F.
- Prepare Filling. Hull and cut strawberries into small pieces. Mix them with the flour, sugar and pinch of salt, and add vanilla. Cover and chill while you roll out the pastry.
- Back to pastry crust. On a well floured work surface, place one chilled, unwrapped dough disc your floured surface and flour the top of the dough. Keep the other disk refrigerated while you work. Gently roll your dough out from the center until about 1/8 inch thick. Re-flour your surface as needed, continually lifting and rotating your dough to make sure no parts are sticking. (Tip: If the dough becomes difficult to work with at any point, chill for a few minutes in the freezer on a baking sheet before continuing.)
- Line a baking sheet with parchment paper. Cut an even number of circles in desired size using a floured biscuit cutter. Lay circles on parchment lined baking sheet. Lightly beat egg with milk for wash in a small bowl.
- Top half the circles with a small amount of filling, brush edged with egg wash, top with another round, and seal edges by crimping with a fork. Brush top with wash, sprinkle with raw sugar (I didn’t have raw sugar at the time, so I skipped this, but love hand pies with raw sugar on top), and cut to vent. When completed place in the refrigerator to chill and repeat with other disc of dough and remaining filling.
- When second sheet of pies are formed, put in fridge and remove the first sheet. Bake for the first batch for 20 minutes or until golden brown on top and bottom. Repeat with second batch, allowing all pies to cool on a rack.
Recipe adapted from Local Milk Blog.