Do you prefer wearing jewel tones or nibbling them? I prefer eating summer gems, basketfuls of berries. Think fruit and berry hand pies. Sure, asparagus heralded flip flop wearing warm temps and the promise of farm fresh eats. For me, berries get me doing a funky kitchen dance. Bountiful, local berries and fruits are the treasures in these hand pies. And what better to pair them with but strawberries smoothies.
Be kitchen wise, prepare and freeze extra dough to easily bake up batches of hand pies as your favorite fruit comes into season.
Easily freeze assembled pies for a quick dessert or snack.
Don’t stop with Blueberry Lavender, think Blueberry Lime and jalapeño. Maybe Lavender Peach, Raspberry Peaches, Basil Peach, Thyme Raspberry or Orange Raspberry. You get the idea!
When working with strawberries prepare the dough first then combine the filling. The strawberries are quick to become very wet. Don’t feel you need to follow the flavors exactly. If you can’t access lavender substitute a favorite herb or citrus zest, substitute rhubarb with another fruit.
- 3 cups (1 pound) all-purpose flour
- 1½ teaspoons salt
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- ½ cup chilled water
- Pulse the flour and salt in a food processor to combine. Add the butter and pulse until the dough resembles corn meal with a few pea-sized butter pieces remaining, about 10 seconds. While the machine is running, incorporate the water until the dough holds together when squeezed. Do not over process.
- Divide the dough in half and form 2 discs, wrap in plastic wrap and refrigerate 30 minutes.
Prepare ahead: Crust can be prepared up to 3 days in advance of baking. Keep refrigerated or freeze for up to one month. Allow to rest at room temperature for 15 minutes before rolling.
- 1 batch of hand pie crust (see recipe above)
- All-purpose flour (for surface)
- 3 tablespoons milk (for sealing and coating)
- 10-12 ounces strawberries, hulled and sliced
- 3 ounces rhubarb, cut into ½” cubes
- 1 teaspoon lemon juice
- 2 teaspoons dried mint (1 tablespoon chopped fresh mint)
- 2 tablespoons arrowroot or corn starch
- 3 tablespoons sugar, plus more for sprinkling
- Roll the dough on a well floured surface into a 16x13” piece. Cut 3x3” pieces and layer between waxed paper. Repeat with the second disc and trimmed pieces.
- Put milk in a small bowl to use for sealing each hand pie.
- Combine the filling ingredients in a small bowl.
- Working in batches of 5 hand pies (10 pieces), brush the edges of the dough with milk.
- Scoop filling into the center of each piece, top with dough and press edges to seal, then crimp with a fork. Cut a slit on top to vent.
- Refrigerate for 30 minutes while oven heats to 400ºF
- Place hand pies on parchment paper lines baking sheets, brush with milk and sprinkle with sugar. Bake for 20-25 minutes, until golden.