Strawberry Hand Pies
Ingredients
- 2 1/3 C. all-purpose flour
- 1 tsp. baking powder
- 1 ¼ salt
- ½ C. (1 stick) cold unsalted butter
- 2 large egg yolks
- 1 tsp. vanilla extract
- ¾ lb. strawberries
- ½ C. confectioners’ sugar
- 3 Tbs. strawberry jam
- 1 Tbs. sanding sugar
Instructions: Preheat oven to 350 degrees F. In a large bowl, combine flour, baking powder, and salt. Using a pastry blender or two knives, cut butter until flour mixture resembles coarse sand. Add 1 egg yolk, ½ cup chilled water, and vanilla and mix until combined. (If dough is dry or crumbly and doesn’t stay together, add up to 3 tablespoons chilled water.) Transfer dough to a lightly floured surface and knead 2 to 3 times, just until dough comes together. Return dough to bowl, cover with plastic wrap, and refrigerate until chilled, about 15 minutes. Meanwhile, make filling: In a large bowl, combine strawberries, confectioners’ sugar, and jam, plus remaining flour, vanilla, and salt. Set aside. In a small bowl, beat remaining yolk and 1 Tbs. water for egg wash; set aside. On a lightly floured surface, roll out dough to ½” thickness. Using a 3” round cookie cutter, cut dough into 6 rounds. Roll 1 round into a 6” circle. Spoon a heaping 2 Tbs. filling onto half of the circle, leaving ½” border. Brush the edges with egg wash, the fold dough over filling. Using a fork, crimp the edges to seal hand pie. Transfer to a parchment-lined baking pan. Repeat with remaining dough rounds and filling. Using a toothpick, poke a few holes in the top of each pie. Brush the remaining egg wash and sprinkle each pie with sanding sugar. Bake until golden brown, 30 to 35 minutes. Transfer to a wire rack to cool.
