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Author Notes: Fresh strawberries, paired with the subtle flavor of dry chamomile flowers, make for the perfect spring hand pies. —Teresa Floyd
Makes 14 hand pies
For the chamomile pie dough:
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1 tablespoon dry edible chamomile flowers, finely ground
- 1 cup unsalted butter, cut into 1/2-inch cubes
- 2 teaspoons apple cider vinegar
- 1/2 cup ice water
- In a large bowl, combine flour, salt, and chamomile. Using a pastry blender, or your fingers, cut in the butter until it's the size of peas.
- Add the apple cider vinegar to the ice water and drizzle over the surface of the flour mixture. Using a fork, or your hands, gently mix together until a dough forms. Transfer onto a clean work surface. Lightly knead and press the dough together into a round disc shape. Wrap disk in plastic wrap and chill in the refrigerator for at least one hour, preferably overnight.
For the strawberry filling:
- 1 1/2 cups fresh strawberries, diced small
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1 pinch kosher salt
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon cornstarch
- 1 egg yolk
- 1 tablespoon heavy cream
- Turbinado sugar, for the top
- In a bowl, combine together strawberries, sugars, salt, and lemon juice. Add cornstarch and mix until thoroughly combined. Set aside until ready to use.
- Preheat oven to 425°F. Line a large baking sheet with parchment paper. Prepare an egg wash by whisking together the egg yolk, heavy cream, and a pinch of kosher salt. Keep refrigerated until ready to use.
- To assemble the hand pies, on a well floured work surface, roll out the chilled pie dough to 1/4-inch thick. Using a 2 1/2-inch round biscuit cutter, cut out pie rounds. Place rounds on a plate and transfer to the refrigerator to keep cool. Meanwhile, gently re-roll pie scraps until all rounds are cut.
- Lay out half of the pie rounds on a clean, floured work surface. Brush each of their edges with egg wash. Place a heaping tablespoon of strawberry filling onto the center of each round.
- Lay out the remaining half of pie rounds. Using a small round 1/2-inch cutter, such as the tip of a pastry tip, cut out a small circle from the center of each round. Top each of the filled pie rounds with a center-cut round. Gently press down the edges with your fingertips to seal the hand pies together. Crimp the edges of each hand pie with the tines of a fork to further seal dough.
- Place hand pies on the prepared baking sheet and transfer to the freezer for 20 minutes. Remove from freezer and lightly brush the top of each hand pie with egg wash. Sprinkle each generously with turbinado sugar.
- Place baking sheet into the oven to bake for 10 minutes. Lower the oven temperature to 400°F and continue to bake for another 15 to 20 minutes, until deeply golden and juices are bubbling.
- Remove hand pies from the oven and allow to cool on cooling rack. Hand pies are best enjoyed the day they're made, but may be stored in an airtight container for up to three days.
- This recipe is a Community Pick!