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!
- 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
- 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
- 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.
- Heat oven to 425°F. To make pie crust, mix flour and salt, then sift together into a bowl.
- Add lard, cutting in with a pastry cutter or butter knives until dough is the size of peas.
- Add all your water (no need for ice or extra cold) and gently press dough together, not over mixing or kneading.
- Shape into two balls and then roll out on to a floured surface, about 1/4 inch thick.
- Using a large biscuit cutter or knife, cut out circles from the dough. Remove any extra dough to reshape and rollout.
- Place about a tablespoon of berry filling into center of your pie crust circle. I try to strain extra liquid before placing the filling.
- 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.
- Brush your pies with egg wash and bake for 15-20 minutes, or once golden brown.
- 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.
- 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!