In the summer Ian and I have a Saturday morning ritual which consists of waking up early, walking to the local farmers’ market, and buying hand pies for breakfast. While Ian opts for the savory meat pies, I favor the fresh fruit selection. Their offerings vary week to week, but I always keep my eye out for their strawberry hand pie.
This sweet summer flavor brings me back to my childhood when I would spend afternoons in the garden gathering produce. My mom would transform baskets of tomatoes, cucumbers, strawberries and rhubarb into pickles, jams, and pies. One of my favorites was her fresh strawberry pie. It never lasted long, so you had to be quick to get a slice!
Therefore, when I saw the little farmers’ market stand selling strawberry hand pies it reignited my love for this sweet treat. I decided to modify my childhood pie recipe into and easy-to-eat hand pie that is perfect for outdoor gatherings. Enjoy!
Strawberry Hand Pies
For the pies:
- Pie Crust
- 1.5 C. crushed strawberries
- 1/2 C. sliced strawberries
- 3/4 C. sugar
- 3 Tbs. cornstarch
- 1/2 C. water
For the glaze:
- 1/2 C. powdered sugar
- 2 Tbs. water
- Preheat oven to 350˙
- In a saucepan, simmer strawberries, sugar and water together for five minutes. Add cornstarch and stir until mixture thickens. Remove from heat, stir in the sliced strawberries and let cool.
- Use a cookie cutter to cut out pie crust. Add a dollop of pie filling in the center of the dough, add the top layer of dough and crimp the edges shut with a fork.
- Bake pies for 25-30 minutes or until the crust is golden.
- Remove from heat and let cool. Drizzle with powder sugar glaze and let set before serving.