No one gets stuck with the skimpy slice when you make sweet strawberry hand pies!
Hand pies are folded pastries that you’re free to eat with your hands.
These sweetstrawberry dessertstaste delicious, especially when theyre packed with a juicy strawberry filling.
Credit: Matthew Clark
However, they’re versatile, so you could also try filling them with other flavors.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Set filling aside to cool completely while preparing pastry.
(Filling can also be prepared a day ahead and stored, covered, in the refrigerator overnight.)
In a small bowl, combine sour cream, egg yolks and lemon juice; chill.
Add chilled butter and shortening.
Pulse just a few times, until butter bits are pea-size.
Pour sour cream mixture all over the flour mixture.
Pulse just a few times, until the pastry comes together but is still crumbly with visible butter bits.
Divide dough into four portions; pat each into a 4-inch square and wrap in plastic wrap.
Chill 45 minutes or overnight.
Cut four circles using a 4-inch cookie cutter, re-rolling scraps if necessary.
Assemble Pies
For round pies, place two pastry circles on a parchment-lined baking sheet.
Spoon 2 tablespoons of filling onto center of each circle, leaving a 3/4-inch border.
(We used a star.)
Place pastry tops over filling; crimp edges with a fork to seal.
For half-moon pies, place all four circles on the baking sheet.
Spoon 1 heaping tablespoon of filling on each circle.
Brush border with egg wash, fold pastry, crimp to seal and prick twice with a fork.
(If you like, reroll scraps to make a few more hand pies.)
Brush pies with remaining egg wash; sprinkle with coarse sugar.
Remove from oven; cool slightly.
Serve warm or at room temperature.
You need two 15-ounce packages (four crusts).
Let them stand according to package directions to soften.
