Double Berry Hand Pies

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

Makes about 8

Ingredients

Instructions

Line 2 baking sheets with parchment paper.
Roll half of Strawberry Pie Dough to ⅛-inch thickness. Using a 4½-inch round cutter, cut dough, rerolling scraps only once. Repeat with remaining Strawberry Pie Dough. Place rounds between sheets of parchment paper, and refrigerate for 5 to 7 minutes.
In a medium bowl, stir together strawberries, blueberries, brown sugar, flour, lemon zest and juice, thyme, and salt. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush edges of dough with egg wash. Place 1½ tablespoons strawberry mixture in center of half of rounds. Top with remaining rounds, and press edges with a fork to seal. Place on prepared pans, and freeze for 15 minutes.
Preheat oven to 375°F (190°C).
Brush frozen hand pies with egg wash, and sprinkle with turbinado sugar. Cut small vents in top of dough to release steam.
Bake until golden brown, about 20 minutes. Drizzle with Strawberry Balsamic Reduction. Serve warm.

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Strawberry Pie Dough

Ingredients

Instructions

In the work bowl of a food processor, place flour, freeze-dried strawberries, thyme, salt, and sugar; process until well combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ice water, 1 tablespoon (15 grams) at a time, just until dough comes together. Turn out dough onto a lightly floured surface, and divide in half. Shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours.

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Strawberry Balsamic Reduction

Ingredients

Instructions

In a small saucepan, bring vinegar to a boil over medium heat. Reduce heat to low; simmer until slightly thickened, 2 to 4 minutes. Stir in strawberries, brown sugar, salt, and zest. Increase heat to medium, and bring to a boil. Reduce heat to low; simmer until strawberries have released their juices and softened, about 5 minutes.
Using the back of a wooden spoon, crush strawberries against sides of pan. Continue simmering until sauce has thickened slightly. Remove from heat, and transfer to the container of a blender; purée until smooth. Let cool completely. Refrigerate in an airtight container for up to 6 days.

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