Strawberry Hand Pies

Strawberry Hand Pies might be just the dessert you are searching for. One serving contains 296 calories, 3g of protein, and 14g of fat. This recipe serves 8. For 61 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 102 people found this recipe to be flavorful and satisfying. If you have cinnamon, lemon zest, lemon juice, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It is brought to you by Chocolate Chocolate and More. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is rather bad. Strawberry Hand Pies, Strawberry Hand Pies, and Strawberry Hand Pies are very similar to this recipe.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine sugar, cornstarch, cinnamon and lemon zest, whisk till well combined. Set aside. Combine strawberries and lemon juice, make sure strawberries chunks aren't too large, smaller is definitely better. Let sit for 10 minutes, stir dry ingredients into strawberries. Combine egg yolk with water to create an egg wash, whisk well. I used Pillsbury Frozen Pie Crusts so I just unrolled them onto a cutting board. Cut pie crusts into 4 sections. Place a good spoonful of your strawberry mixture in the center of each section. Be careful not to put too much of the juicy syrup, trust me on this, it will all ooze out onto your baking tray. Now fold over from one outside edge to the other, creating an envelope, filled with your strawberry goodness. Brush inside edges with egg wash then using a fork, press to seal edges. Place pies in the refrigerator for 30 minutes before baking. Place pies on a parchment lined baking sheet, brush tops with egg wash and sprinkle with sugar. poke tops with fork to allow steam to escape. Bake in a preheated 375 degree oven for about 20 minutes, until tops are the perfect golden brown, just like you want a pie crust to be. Let cool on pan for 30 minutes before removing to rack to cool completely.

 

Step by step:

1. Combine sugar, cornstarch, cinnamon and lemon zest, whisk till well combined. Set aside.

2. Combine strawberries and lemon juice, make sure strawberries chunks aren't too large, smaller is definitely better.

3. Let sit for 10 minutes, stir dry ingredients into strawberries.

4. Combine egg yolk with water to create an egg wash, whisk well. I used Pillsbury Frozen Pie Crusts so I just unrolled them onto a cutting board.

5. Cut pie crusts into 4 sections.

6. Place a good spoonful of your strawberry mixture in the center of each section. Be careful not to put too much of the juicy syrup, trust me on this, it will all ooze out onto your baking tray. Now fold over from one outside edge to the other, creating an envelope, filled with your strawberry goodness.

7. Brush inside edges with egg wash then using a fork, press to seal edges.

8. Place pies in the refrigerator for 30 minutes before baking.

9. Place pies on a parchment lined baking sheet, brush tops with egg wash and sprinkle with sugar. poke tops with fork to allow steam to escape.

10. Bake in a preheated 375 degree oven for about 20 minutes, until tops are the perfect golden brown, just like you want a pie crust to be.

11. Let cool on pan for 30 minutes before removing to rack to cool completely.

Nutrition Information:

covered percent of daily need