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Flaky Strawberry Hand Pies with Roasted Strawberry Filling Recipe

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4.2 from 15 reviews

Delight in these flaky strawberry hand pies filled with luscious roasted strawberries, perfect as a handheld treat or dessert. Made from scratch flaky pie dough envelops a sweet, tangy roasted strawberry filling enhanced with fresh lemon and vanilla, then baked to golden perfection with a crunchy sugar topping.

Ingredients

Flaky Pie Dough

  • 3-1/4 cups (400 grams) unbleached all-purpose flour
  • 1 tablespoon (18 grams) kosher salt
  • 2 teaspoons (25 grams) granulated sugar
  • 2 cups (454 grams) unsalted butter, cold (82% butter fat recommended)
  • 1/2 cup ice-cold water

Roasted Strawberries

  • 8 cups (1075 grams) fresh strawberries, sliced into rounds
  • 1 cup (200 grams) granulated sugar
  • 1/2 vanilla bean (optional)
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • Pinch of salt

Hand Pies Assembly

  • 1 large egg
  • 1 teaspoon milk or cream
  • Turbinado (raw cane) sugar for topping

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together flour and salt. Cut cold butter into small cubes and incorporate by smashing with your fingers until pieces are about the size of quarters and mixture resembles coarse cornmeal. Gradually add about 4 tablespoons of ice-cold water, mixing quickly to create a shaggy dough, adding more water one tablespoon at a time as needed. Smear dough up the sides of the bowl with your hands, then fold over itself, and transfer to a floured surface. Roll into a 10 x 8-inch rectangle, fold into a letter fold with a bench scraper. Repeat rolling and folding two more times. Divide dough into two, wrap in plastic, and chill at least 45 minutes (up to 2 days refrigerated or 2 months frozen).
  2. Make the Strawberry Filling: Preheat oven to 425°F (220°C). Prepare vanilla sugar by scraping seeds from the vanilla bean and rubbing into 1 cup sugar. In a large bowl, combine sliced strawberries, lemon juice, lemon zest, 1/2 cup vanilla sugar, and a pinch of salt. Spread mixture evenly on half-sheet pan. Roast in the oven, stirring every 10 minutes, and taste after 15 minutes adding more sugar 1/4 cup at a time as needed. Roast until syrup thickens and bubbles at edges. Remove and cool to room temperature before using or refrigerate up to 2 weeks.
  3. Assemble the Hand Pies: Remove half the chilled dough, letting it sit 15 minutes if very cold. Whisk egg and milk together to make egg wash. Roll dough to about 1/2 inch thickness and divide into 55-gram sections. Roll each section slightly larger than a 4-inch cookie cutter, cut out circles, refrigerate scraps wrapped for re-rolling later. Place 1 tablespoon strawberry filling in center of each circle. Brush half of dough circle edges with egg wash, fold over to enclose filling, and press edges with fork to seal. Place pies on lightly floured tray and chill at least 30 minutes. Repeat with remaining dough and filling.
  4. Bake the Hand Pies: Preheat oven to 375°F (190°C). Transfer chilled pies to parchment-lined baking sheet. Brush tops with egg wash, cut three slits in each pie for steam to escape, and sprinkle generously with raw sugar. Bake about 20 minutes or until edges are lightly browned and pies have risen slightly. Cool on wire rack.
  5. Store the Hand Pies: Store freshly baked pies at room temperature up to two days or refrigerate up to one week. Rewarm in oven at 300°F (150°C) until warm but not hot before serving.

Notes

  • This recipe was adapted from Bake from Scratch magazine.
  • To freeze unbaked pies: freeze single layer on baking sheet for 24 hours, then store in freezer bag up to 2 months. Bake from frozen, brushing with egg wash and sugar before baking.
  • Leftover vanilla bean pods can be stored in sugar container to infuse sugar with vanilla flavor over time.

Find it online: https://marthatasty.com/flaky-strawberry-hand-pies-with-roasted-strawberry-filling-recipe/