Strawberry Hand Pie Recipe

These little pies remind me of “Homerun Pies” that I used to get at a local market with my Dad. It was always our little treat along with renting a movie (yes I’m talking about VHS tapes). The good ol’ days.

These hand pies are easier to make than you think, but do require two unique ingredients: lard and arrow root powder (a cornstarch replacement).

Let’s get to it!

INGREDIENTS

Pie Crust

• 1 cup Lard
• 1 teaspoon salt
• 3 cups all purpose flour (I used Kamut)
• 1/3 cup and 2 tablespoons cold water
• 1 egg for egg wash

Strawberry Filling

• 2 cups strawberries diced and mashed
• 1 tablespoon arrow root powder mixed into 1/3 cup water
• 3/4 cup sugar (I used coconut palm sugar)
• squeeze of half a lemon

Lemon Sugar Glaze

• Lemon zest from one lemon
• squeeze of half a lemon
• tablespoon butter
• 1/2 cup powdered sugar

 

INSTRUCTIONS:

1. Prep filling by cutting your strawberries and placing into a pot. Mix your arrow root powder with a little water and add to pot. Add lemon and sugar and heat over low heat, stirring quite a bit. Once the mixture warms, mash the berries so about half are macerated. Let sit on simmer for a few minutes, then turn off burner and remove from heat to thicken.
2. Heat oven to 425°F. To make pie crust, mix flour and salt, then sift together into a bowl.
3. Add lard, cutting in with a pastry cutter or butter knives until dough is the size of peas.
4. Add all your water (no need for ice or extra cold) and gently press dough together, not over mixing or kneading.
5. Shape into two balls and then roll out on to a floured surface, about 1/4 inch thick.
6. Using a large biscuit cutter or knife, cut out circles from the dough. Remove any extra dough to reshape and rollout.
7. Place about a tablespoon of berry filling into center of your pie crust circle. I try to strain extra liquid before placing the filling.
8. Fold your crust over to make a half moon shape and press the dough edges together with a fork to crimp it shut. Use your fork to pierce little holes in the top of your hand pies, which allow steam to be release while baking.
9. Brush your pies with egg wash and bake for 15-20 minutes, or once golden brown.
10. While pie bakes, make sugar glaze. Assemble all ingredients in a deep measuring cup or water glass, microwave for 30 seconds, then whisk together to form a glaze. If it’s runny, add more sugar.
11. Once out of the oven, let pies cool and drizzle glaze on top.

These little pies are perfect to make ahead for a picnic or BBQ or to share with neighbors since they keep well and are best at room temp.

Also consider alternate fillings like apple, peach, or even banana cream!