Ingredients
Roasted Strawberry Filling
Dough
Directions
Roasted Strawberry Filling
- Preheat oven to 425°F.
- In a large shallow baking dish (preferably metal as it will help caramelize the fruit slightly), toss together strawberries, ½ cup (100 grams) sugar, lemon zest and juice, and salt.
- Roast strawberries for 10 to 15 minutes before stirring. Taste and assess the amount of liquid released and begin to determine natural sweetness and pectin release.
- Add remaining sugar in ¼-cup (SO-gram) increments until flavor is correct, roasting between each addition.
- Continue to cook and stir fruit until it jams slightly, 30 to 40 minutes. It will thicken as it cools. Refrigerate before using.
Dough
- Turn thawed pie dough out onto floured surface and roll to ½-inch thickness.
- Using a 4½-inch round cutter, cut dough, rerolling scraps (only once).
- Place rounds between sheets of parchment paper and refrigerate for 5 to 7 minutes.
- Line a baking sheet with parchment paper.
- In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush edges of dough with egg wash.
- Place 1½ tablespoons Roasted Strawberry Filling in center of each round. Fold dough over filling, and press edges to seal. Trim edges with a fluted pastry cutter. Place on prepared pan, and freeze.
- Preheat oven to 450°F. Brush frozen hand pies with egg wash, and garnish with coarse sugar, if desired.
- Make small vents in top of dough to release steam. Bake until golden brown, 15 to 18 minutes; serve warm.
- Best served right from the oven, but good for up to 3 days. To refresh, pop them in the oven for 5 minutes on 350°F and enjoy!
