Strawberry Basil Hand Pies
- 2 cups plus 6 Tbsp (340g) all-purpose flour
- 3 tsp granulated sugar
- ½ tsp baking powder
- 1 tsp salt
- 1 cup (220g) unsalted butter, chilled
- 6 Tbsp Ice water
- 2 tsp apple cider vinegar, chilled
- 4 cups (455g) strawberries, sliced
- ⅔ cup (130g) granulated sugar
- 1 ½ Tbsp Cornstarch
- ½ tsp table salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp freshly squeezed lemon juice
- ⅔ cup (15g) tightly packed fresh basil leaves, chopped
- 1 egg whisked with a splash of heavy cream
- Turbinado / Raw sugar to finish
- Combine the flour, granulated sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade and pulse to combine. Cut the butter into cubes, add to the food processor, and pulse until the mixture resembles coarse meal.
- Add the water and vinegar slowly, pulsing the machine only until the dough is crumbly, and a bit of dough can be pinched together between two fingers and hold its shape. Pour the dough into a bowl and, using your hands, shape into two disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 3 days (overnight if possible).
- In a small saucepan over medium-high heat, cook the strawberries, granulated sugar, cornstarch, salt, pepper, and lemon juice until sputtering, stirring frequently. Cook 5 minutes more, stirring constantly, until thickened. Bring to room temperature before adding basil, and stir to combine. Can be made ahead.
*Note: See 'a few wee tips' for Jessie's method which yields 8 large hand pies. I have included my method here for smaller ones, which yields 18.
- Remove the dough from the refrigerator. Working with one disk at a time, roll out on a lightly floured work surface until it is approximately ⅛ inch (3mm) in thickness. Cut out circles approximately 4 inches (10cm) in diameter, layering on a sheet pan with pieces of parchment between them. Repeat with the second disk of dough, then gather and roll out scraps to get as many circles as you can. If desired, cut out shapes with the scraps of dough using plunger cutters.
- Place the dough rounds in the fridge for 10 minutes before starting assembly.
- To assemble, brush half of the edge of the dough round with egg wash. Place about 2 tsp of filling in the center of a round. Gently fold over the dough ,forming a half moon shape. Pinch the edges together to seal. Use a fork to decoratively mark the edge of the hand pie (I didn't do this step). Add decorations if using. Using a paring knife, make 3 small slits in the top of the hand pie. Place on a parchment paper lined baking sheet. Repeat with the remaining dough. Remember : these hand pies are rustic, and they will leak.
- Transfer the hand pies on the baking sheet to the freezer for at least 1 hour, or overnight, tightly wrapped in plastic wrap. They will keep in the freezer for up to 3 days. Do not thaw before baking.
- Preheat the oven to 425˚f / 220˚c.
- Brush the tops of the pies with egg wash and sprinkle with turbinado sugar. Bake for 25 to 30 minutes, rotating at the half way point, or until the juices are bubbly and the crust is nicely browned.
- Let cool for 15 minutes before serving with vanilla ice cream. The Hand pies will keep on the counter, tightly covered in plastic wrap, for up to 3 days.
This Recipe was reprinted with permission from The Vintage Baker, ©Jessica R Sheehan. The Vintage Baker was published by Chronicle Books in 2018.