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Zoe Francois' Strawberry Hand Pies

Strawberry Hand Pies

byZoë François
Total 2 hours (includes cooling times)
Active 30 mins
Makes 12 hand pies
  • 2 cups (260 grams) all-purpose flour, plus more for dusting
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 3/4 cup (170 grams) unsalted butter, cut into small pieces and well chilled
  • 3/4 cup sour cream
  • 1 pound strawberries, sliced if fresh (about 3 cups) or left whole if frozen
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons cornstarch
  • Egg wash (1 large egg mixed with 1 teaspoon water)
  • Granulated sugar, for sprinkling
Strawberry Icing
  • 1 strawberry, sliced
  • 1 cup confectioners’ sugar
  • 1 tablespoon fresh lemon juice
    1. To make the dough: Blend the flour, granulated sugar, and salt in a food processor. Add the butter and blend until the mixture resembles coarse meal. Add the sour cream and pulse until the dough starts to form a ball in the machine. Turn out onto a lightly floured surface and press into a rectangle. Divide the dough in half, wrap each in plastic, and refrigerate for at least an hour, up to overnight.
    2. To make the strawberry filling: Combine the strawberries, lemon juice, lemon zest, and vanilla in a medium saucepan. Cook over gentle heat (you can use a fork to break up the fruit if using fresh strawberries) until they start to break down slightly. Cook until the strawberries are tender and have released their juices, about 5 minutes.
    3. Whisk together the sugar and cornstarch in a small bowl, then add to the strawberries. Cook over medium-low heat, stirring frequently, until the mixture starts to thicken and turn translucent, about 5 minutes. Remove from the heat and allow to cool to room temperature.
    4. To bake the hand pies: Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
    5. When you are ready to prepare the hand pies, roll one of the chilled doughs out on a floured surface. As you are rolling, you can straighten out the edges with your hands to create a 10 x 15-inch rectangle. Using a pastry wheel, cut the dough into 12 equal squares by cutting 4 strips along the length and 3 strips along the short side. Put about 2 tablespoons filling in each center of half the squares.
    6. To prepare the topping: Lightly brush the edges of the filled squares with egg wash. Cover with the remaining squares. Press the dough together then use a fork to gently adhere the hand pies around the edges. Cut a cross on each top. Brush with egg wash and sprinkle with granulated sugar. Repeat the process with the remaining dough and filling. Transfer to the prepared baking sheets.
    7. Bake for 20 to 25 minutes or until golden brown. If baking both baking sheets at once, rotate top to bottom after 15 minutes.
    8. To make the icing: In a small bowl, mash the strawberry with the confectioners’ sugar and lemon juice and whisk until a smooth icing is formed. Allow the hand pies to cool before drizzling on the strawberry icing.