Strawberry Hand Pies
These pocket pies bake up golden brown and ready for a picnic, family dinner, or summer bbq.
Ingredients
2 balls old fashioned pie crust
1 quart strawberries, washed and hulled
2 tbsp sugar
1 tbsp cornstarch
pinch of salt
1 egg
1/4 cup milk or cream
Method
- Allow pie dough to come to room temperature
- On a floured surface, roll to 1/4" thick
- Cut 5 inch circles, gather the dough, and re-roll then cut additional circles
- Toss the strawberries, sugar, and cornstarch together with a pinch of salt
- Whisk the eggs and milk/cream
- Spoon 2 tbsp of the strawberry mixture in the center of each circle
- Brush the edges of the circle with the egg mixture
- Fold the crust over to make a half moon and press to seal
- Chill for 30 minutes to set the dough
- Heat oven 425F
- Brush the hand pies with the egg mixture and sprinkle with a bit of extra sugar
- Bake until golden brown and cooked through, about 25 min
- Allow to cool and then eat
- Pies store at room temperature for 3 days
