Typing those two little words really makes me way to holler, “Hot pie!”
I may or may not have done this a few times already today… so we’re going to count that as a win. My husband may or may not have done the same thing.
Now, Game of Thrones fans, you’re welcome/I’m sorry for planting this phrase in your head which you will now want to holler. … Rest of the world? Feel free to jump on the bandwagon.
So. Hand pies. That are hot.
Hot hand pies.
Yeaaaaaaaaah… how about we get back on topic, hmm?
Hand pies are the perfect individual dessert for the summertime… and they more often than not call for fresh fruit.
I love any dessert that involves fresh fruit, and since locally grown fruit is abundant around these parts recently, I thought it might be fun to feature it in a recipe.
For these lovely little treats, I combined two of my favorites that just happened to be hanging out in my fridge: strawberries and blueberries.
These Strawberry and Blueberry Hand Pies are super easy to pull together, and I whipped them up this past weekend on a whim. Sometimes, a girl’s gotta bake!
I’m really happy I did, as the combination of fruits is naturally sweet (but not too saccharine), and the crusts of these pies crisp up nicely around the fruit mixture.
Yeah, they’re really good. And I think you should make them this week.
Here’s how you can do it:
- For the Pie Crust (Adapted slightly from Allison Kave)
- ¼ cup milk (skim or almond OK)
- 1½ teaspoons apple cider vinegar
- 1½ cups unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1½ teaspoons corn starch
- ¾ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
- For the Pie Filling
- 1½ cup fresh strawberries, chopped
- ½ cup fresh blueberries
- 2 tablespoons raw sugar (+ 1 additional tablespoon for topping)
- 1 tablespoon corn starch
- 1 large egg
- First, you'll make the crust. Combine the milk with the apple cider vinegar in a liquid measuring cup. Refrigerate until ready to use.
- In a large bowl, whisk together the flour with the sugar, corn starch and salt until incorporated. Using a pastry blender, cut the butter into the flour mixture until the butter appears to be the size of peas and the texture of wet sand.
- Drizzle about half of the milk mixture over the flour-butter mixture, covering as wide an area as possible. Using a plastic spatula, lightly toss the flour over the liquid. Do not stir. Repeat the process with the second half of the milk mixture. The dough should just hold together when pressed against the side of the bowl, and you should be able to spot chunks of butter in it. If necessary, add additional cold milk, 1 tablespoon at a time, until you reach the desired consistency.
- Form the dough into a disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour. (This can be refrigerated for up to a week, and I sometimes freeze pie dough for a month or more.)
- When the dough has finished refrigerating, it's time to make the filling.
- In a medium-sized bowl, combine the chopped strawberries and blueberries with the raw sugar and corn starch. Toss until combined, then set aside.
- Now, let's make the hand pies.
- Preheat the oven to 350°F. Prepare a large baking sheet, lining with parchment paper. Set aside.
- Lightly flour a clean surface, and roll out the pie crust. Using a 4½" to 5" round cookie cutter (or a small dessert plate if you don't have a cookie cutter that large), cut rounds into the dough for the individual pies.
- Transfer the dough rounds to the prepared baking sheet, then dollop about 2 tablespoons of the filling into them. Brush egg around the edges of half the round, then seal, using your fingers or a fork to completely seal off the pie. Repeat the process until all 10 pies have been made.
- Brush the tops of the hand pies with egg, then gently cut two vents in the top of each.
- Transfer the baking sheet to the oven, and bake for 35-45 minutes, or until the top is golden brown. (Please note that my oven is crazy old, and if you have a new oven, you need to check on your hand pies when they reach the 20 minute mark to confirm you don't burn them.)
- When cooled, remove from the oven, and let cool for 5 minutes before devouring!
What are you making for dessert this Independence Day?