Recipe for pie (Mondays are for pie)

Mondays are for pie. Who am I kidding, every day is a good day for pie, right? The local strawberries are screaming to be used right now, so I’m continuing with the picnic theme and talking hand pies! These little guys can go anywhere and that means no one is fighting for the biggest piece of pie because you each get your own 🙂 This is a great way to practice your rolling dough, if that scares you just go for it for this! These aren’t supposed to be perfect, that’s part of their charm.

Pop them in the freezer and then cook them whenever you’re ready (picking ahead is always a good idea). And you can also swap the strawberries for any fruit that looks good in the market right now. cherries, blueberries or apricots to name a few! Be sure to taste your fruit before adding the cornstarch so you get the right level of sweetness.

Strawberry Hand Pies * 6 cups strawberries, peeled and quartered * 3/4 ​​cup sugar, plus extra for sprinkling * 1 teaspoon lemon juice * 1 teaspoon cornstarch 1 pound ready-made pastry dough – (Send me for my silly recipe) or a good variety from the store * 1 egg, lightly beaten Preheat oven to 425*.

Mix the strawberries, sugar, lemon juice and cornstarch and set aside. Roll out the pastry dough into a rectangle about 12-14 inches. Cut the dough into equal squares or rectangles. You should get about 10-12. Place a spoonful of strawberry mixture into a square. Place a second square of dough on top and press the edges with a fork to seal. Repeat with the remaining squares. Poke a few holes in the top of the hands, brush with egg wash and sprinkle with sugar. Place the hand pies on a baking sheet lined with parchment paper. Place in the fridge or freezer for 5 minutes before baking. Bake the pies for 20-25 minutes or until the dough is golden brown. Serve hot or cold with a dollop of whipped cream or ice cream.

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