Only one hand needed to eat this Strawberry Pie.
I think that every picnic needs a sweet ending. Some desserts can be a bit messy when packed in the basket. These pies are a neat little package that fits in your hand to eat. Also it can be filled with so many different fillings to fit your tastes. This time I went with strawberries because for some reason I just can't stop baking with them.
Strawberry Hand Pies
3/4 pound strawberries, chopped
3 Tablespoon sugar
1 refrigerated pie crust (or your fave basic crust)
1 egg, beaten
- Stir together the strawberries with the sugar and set aside.
- Preheat oven to 450 degrees F.
- Roll out the pie crust onto a floured surface. Used a 3" circle cookie cutter, biscuit cutter or mug to cut out 10 circles (or as many as your can fit as an even number). On half of the circles, use a smaller cutter to cut out a shape, or use a knife to cut slits.
- Dip your finger in water and circle around the edge of the pie crust circle with no cuts. Spoon on a tablespoon of the strawberries. Cover with one of the crusts with cuts. Use your finger to seal the edge, by pressing down firmly but not to tear it.
- Brush top lightly with egg. Place on parchment paper or silicone mat. Bake for 15 minutes in preheat 450 degrees F, then lower to 350 degrees F and bake for about 30 more minutes or until tops are golden brown and fillings are bubbly.
Strawberry Hand Pies
3 Tablespoon sugar
1 refrigerated pie crust (or your fave basic crust)
1 egg, beaten
- Stir together the strawberries with the sugar and set aside.
- Preheat oven to 450 degrees F.
- Roll out the pie crust onto a floured surface. Used a 3" circle cookie cutter, biscuit cutter or mug to cut out 10 circles (or as many as your can fit as an even number). On half of the circles, use a smaller cutter to cut out a shape, or use a knife to cut slits.
- Dip your finger in water and circle around the edge of the pie crust circle with no cuts. Spoon on a tablespoon of the strawberries. Cover with one of the crusts with cuts. Use your finger to seal the edge, by pressing down firmly but not to tear it.
- Brush top lightly with egg. Place on parchment paper or silicone mat. Bake for 15 minutes in preheat 450 degrees F, then lower to 350 degrees F and bake for about 30 more minutes or until tops are golden brown and fillings are bubbly.
No comments:
Post a Comment