Lauren Katz is a trained pastry chef. These strawberry hand pies honor her childhood tradition of strawberry picking every summer in Ohio.
These strawberry hand pies are cute, sophisticated, and easy to eat. They’re the perfect way to make use of beautiful summer produce. The simple filling shows off the flavor of the strawberries, and the balsamic vinegar adds a touch of complexity.
Strawberry Balsamic Hand Pies
- ¾ Cup AP flour
- 1 tsp granulated sugar
- ¼ tsp kosher salt
- 4 Tbsps cold, unsalted butter, small diced
- Ice water
- 4 oz fresh strawberries, small diced
- 1 tsp cornstarch
- 2-3 tsp granulated sugar, depending on the sweetness of your berries
- 2 tsp balsamic vinegar
- 4 grinds fresh black pepper, optional
- A pinch of salt
- AP flour, for dusting
- 1 egg, beaten
- Turbinado sugar, optional
1. Make the dough. Bowl method: In a large bowl, combine the flour, sugar, and salt. Add the diced butter. Using your fingers, gently work the butter into the dry ingredients until coarse crumbs form. Working 1 tablespoon at a time, add the ice water and mix until a shaggy dough forms (it should take anywhere between 1 and 3 tablespoons).
Food processor method: Place the flour, sugar and salt in a food processor and pulse until combined. Add the diced butter. Pulse a few times, until coarse crumbs form. Working 1 tablespoon at a time, add the ice water and mix until a shaggy dough forms (it should take anywhere between 1 and 3 tablespoons).
2. Transfer the dough to a large piece of plastic wrap form into a ball. Cover and refrigerate until chilled, about 1 hour. *The dough can be made up to 3 days in advance.
3. Place an oven rack in the center of the oven, then preheat to 375°F. Line a sheet pan with parchment paper. Combine all the filling ingredients in a bowl. Gently mix to combine.
4. Form the hand pies. Lightly flour a work surface. Divide the dough in half and roll each half into a circle, about 7 inches in diameter (it does not need to be perfectly round, a rustic circle will work just fine). If using a cookie cutter, stamp in the middle of one side of each dough round. Transfer to the prepared sheet pan.
5. Divide the filling between the rounds and arrange in the middle of the unstamped side, leaving 1/2-inch border. Lightly coat the circumference of each round with water, then fold the stamped (or empty) side on top of the filling. Using a fork or your fingers, press the top layer of dough into the bottom layer to completely seal. If not using a cookie cutter, use a sharp knife to make 2-3 slits in the top of the dough.
6. Evenly coat the top of the hand pies with the beaten egg, then the turbinado sugar, if using.
7. Bake, rotating the sheet pan halfway through, for 25 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let stand at least 10 minutes before serving. Top with a scoop of your favorite ice cream or a dollop of whipped cream, if desired. Enjoy!