These little strawberry pies are one of my very favorite baked goods. They are cute, and delicious, and so easy to make. They also freeze well so if you have a bunch of berries now, you can make the pies to enjoy later when you are berry-less. The recipe is from The Comfort Table by Katie Lee. I'd never heard of Katie Lee until someone gave me her book as a gift, but now I think that she's such a cutie and her book is a lot of fun.
The recipe makes four pies, but I re-rolled the dough scraps so I was able to make five. I also made extra filling to use on top of ice cream.
These pies can easily be made vegan by using pie dough made with margarine or shortening, and brushing the tops of the pies with soy milk. Instead of using egg to seal the pies, make a slurry of corn starch and water.
Strawberry Hand Pies
2 cups sliced fresh strawberries (about 1 pound)
2 tablespoons all-purpose flour
1/2 cup sugar plus more for sprinkling
1 teaspoon grated lemon zest
2 circles refrigerated pie dough (homemade or store bought)
1 egg, lightly beaten
1 tablespoon milk
Preheat the oven to 375F.
In a small saucepan over medium heat, combine the strawberries, flour, sugar, and lemon zest. Cook about 10 minutes, until mixture thickens, stirring often. Set aside to cool.
On a lightly floured surface, use a rolling pin to roll out the circles of pastry dough. Cut the edges of each to form a large square. Cut each into quarters. Place 4 on greased baking sheet. Spoon the strawberry mixture onto four of the squares, leaving a border around the edges. Brush edges with egg and top with another square. Use a fork to seal the edges and create a decorative border. In the center of the hand pie, use fork to create a vent. Brush with milk and sprinkle with sugar.
Bake 30 minutes, rotating once, until golden brown. Cool on a wire rack.