My secret blogger this month for the Secret Recipe Club is Jen, Beantown Baker. I was excited to make something from Jen’s delicious blog because we’re both bakers. She explains, “In case you can’t tell, I’m more of a baker than a cook. There’s just something about the scientific, meticulous nature of baking that I love.” I couldn’t agree more. I even think it’s fun to use my digital scale to get measurements just right.
One of my favorite things to bake (and of course eat) is pie. Since the market is filled with gorgeous strawberries right now, I decided to bake the Strawberry Hand Pies Jen posted last June. She said she ended up eating some of her strawberry pies for breakfast and that sounded like a fabulous idea to me.
So for breakfast last Saturday, I made the dough and filling and had my twin, teenage boys join me in the kitchen to make hand pies (Pop Tarts?). They came together in no time and it was fun having my kids help in the kitchen.
The dough isn’t a flaky pie crust type of dough, so it’s really easy to roll out and shape. My filling wasn’t as sweet as I would have liked, so I added a little drizzle of icing. Okay, I might have added a drizzle of icing even if the filling was sweeter. Isn’t everything better with a drizzle of icing.
If you haven’t made hand pies yet, give it a try. They’re as much fun to make as they are to eat. Be sure and visit Jen, Beantown Baker, and checkout her delicious pies and other scrumptious recipes.
Strawberry Hand Pies
- 2 pounds of strawberries (4 cups, chopped)
- 1/4 cup flour
- 1/4 cup sugar
- Pinch of salt
- 9 1/2 ounces all-purpose flour, approximately 2 cups
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 2 1/2 ounces shortening, approximately 6 tablespoons
- 3/4 cup milk
- Egg wash: 1 egg mixed with 1 to 2 teaspoons water
Hull and cut strawberries into small pieces. Mix them with the flour, sugar and pinch of salt. (You may want to increase the sugar depending on how sweet your berries are – next time I would add more sugar.)
Preheat the oven to 350º.
In a large mixing bowl combine the flour, baking powder and salt. Add the shortening and cut it into the flour mixture with a pastry blender or mix it in with your hands until it is crumbly.
Add the milk all at once and mix in with a spatula until it begins to come together.
Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times.
Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter.
Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie.
Brush a little bit of egg wash on the outside of the pie and sprinkle with decorating sugar.
Place finished pies on an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
adapted from Beantown Baker