An easy two ingredient filling and a sturdy but flaky crust make these portable Strawberry Lemon Hand Pies a hit at all your summer occasions!
Course Dessert
Cuisine American
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
chilling time 1 hourhour
Total Time 55 minutesminutes
Servings 10pies
Calories 404kcal
Author Tristin Rose Rieken
Ingredients
2 ½cupsall purpose flour
¼cupgranulated sugar+ 2 tablespoons for dusting
1cupcold, unsalted butter2 cubes, cut into small cubes
¼teaspoonsea salt
2largeeggswhites and yolks separated
4tablespoonsice water
1largelemonzested and juiced (about ¼ cup juice and 3 teaspoons zest)
1cupstrawberry jam
1cupdiced strawberries
Instructions
Make lemon pie pastry. Whisk flour, sugar, salt and 1 tablespoon lemon zest together in a large bowl. Add cold, cubed butter and cut in until only pea sized pieces remain. Do not over mix. Add egg yolks and ice water. Stir just until it begins to come together. Adding more ice water if necessary.
Divide pastry dough in half wrapping with plastic then flattening into a disc. Refrigerate at least 1 hour.
Preheat oven to 375 degrees F. On lightly floured surface roll dough to ⅛" thick. Cut pastry into large 6" rounds and refrigerate .
Meanwhile, make lemon glaze. Whisk 1 cup of confectioners sugar into 1 tablespoon lemon juice and 1 teaspoon lemon zest. Reserve until later.
Stir remaining lemon juice and remaining 1 teaspoon lemon zest into strawberry jam.
Place 1 tablespoon strawberry-lemon jam and 1 tablespoon diced strawberries into the center of each dough round. Brush edges with water, prick one side of the dough with a fork, and fold over strawberry filling. Press edges to seal with a fork, being careful not to stretch edges too thin. Repeat with remaining rounds.
Brush with beaten egg white and sprinkle with sugar.
Bake 20-25 minutes until golden brown.
Transfer to wire rack to cool.
Set cooling rack over baking sheet to catch the runoff, and drizzle pies with lemon glaze.
Notes
Freeze unbaked Strawberry Lemonade Hand Pies for up to 3 months, then bake adding 5-10 minutes to the cook time. Inspired by and adapted from 'Sun Dried Strawberry Hand Pies" from Martha Stewart's Pies and Tarts cookbook