Double Berry Hand Pies

Double Berry Hand Pies

Juicy hand pies bursting with a double berry filling are held along with a strawberry-scented pie dough.

recipe-78959-0" class="easyrecipe">

Double Berry Hand Pies

  • Strawberry Pie Dough (recipe follows)
  • 1 cup (152 grams) quartered contemporary strawberries
  • ¾ cup (128 grams) contemporary blueberries
  • 2 tablespoons (28 grams) firmly packed mild brown sugar
  • 2 tablespoons (16 grams) all-purpose flour
  • 1 teaspoon (1 gram) lemon zest
  • 1 tablespoon (15 grams) contemporary lemon juice
  • 1 teaspoon chopped contemporary thyme
  • ¼ teaspoon kosher salt
  • 1 giant egg (50 grams)
  • 1 tablespoon (15 grams) water
  • 2 tablespoons (24 grams) turbinado sugar
  • Strawberry Balsamic Discount (recipe follows)
  1. Line 2 baking sheets with parchment paper.
  2. Roll half of Strawberry Pie Dough to ⅛-inch thickness. Utilizing a 4½-inch spherical cutter, minimize dough, rerolling scraps solely as soon as. Repeat with remaining Strawberry Pie Dough. Place rounds between sheets of parchment paper, and refrigerate for five to 7 minutes.
  3. In a medium bowl, stir collectively strawberries, blueberries, brown sugar, flour, lemon zest and juice, thyme, and salt. In a small bowl, whisk collectively egg and 1 tablespoon (15 grams) water. Brush edges of dough with egg wash. Place 1½ tablespoons strawberry combination in middle of half of rounds. High with remaining rounds, and press edges with a fork to seal. Place on ready pans, and freeze for 15 minutes.
  4. Preheat oven to 375°F (190°C).
  5. Brush frozen hand pies with egg wash, and sprinkle with turbinado sugar. Reduce small vents in high of dough to launch steam.
  6. Bake till golden brown, about 20 minutes. Drizzle with Strawberry Balsamic Discount. Serve heat.

3.5.3251

recipe-78959-1" class="easyrecipe">

Strawberry Pie Dough

  • 2½ cups (313 grams) all-purpose flour
  • ½ cup (eight grams) freeze-dried strawberries
  • 1 tablespoon (2 grams) contemporary thyme leaves
  • 1 teaspoon (Three grams) kosher salt
  • 1 teaspoon (four grams) granulated sugar
  • 1 cup (227 grams) chilly unsalted butter, cubed
  • four to eight tablespoons (60 to 120 grams) ice water
  1. Within the work bowl of a meals processor, place flour, freeze-dried strawberries, thyme, salt, and sugar; course of till effectively mixed. Add chilly butter, and pulse till combination is crumbly. With processor operating, add ice water, 1 tablespoon (15 grams) at a time, simply till dough comes collectively. Prove dough onto a flippantly floured floor, and divide in half. Form every half right into a disk, and wrap in plastic wrap. Refrigerate for at the least 2 hours.

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recipe-78959-2" class="easyrecipe">

Strawberry Balsamic Discount

  • ⅓ cup (80 grams) white balsamic vinegar
  • 1⅓ cups (202 grams) quartered contemporary strawberries
  • 2 tablespoons (28 grams) firmly packed mild brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon lemon zest
  1. In a small saucepan, deliver vinegar to a boil over medium warmth. Scale back warmth to low; simmer till barely thickened, 2 to four minutes. Stir in strawberries, brown sugar, salt, and zest. Improve warmth to medium, and convey to a boil. Scale back warmth to low; simmer till strawberries have launched their juices and softened, about 5 minutes.
  2. Utilizing the again of a picket spoon, crush strawberries in opposition to sides of pan. Proceed simmering till sauce has thickened barely. Take away from warmth, and switch to the container of a blender; purée till clean. Let cool utterly. Refrigerate in an hermetic container for as much as 6 days.

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