While strawberries are in season—and this may be the last week I find them at farmers’ markets here in Southwest Ohio—this is a great way to use them. Make cute little hand-held strawberry pies. This recipe is adapted slightly from Martha Stewart’s Strawberry Hand Pies.
little strawberry pies
1 1/2 cups strawberries, hulled and diced small
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 large egg, lightly beaten
coarse white or brown sugar, for sprinkling
Preheat oven to 425 degrees. Line a rimmed baking sheet with a Silpat nonstick mat or piece of parchment paper. Stir together berries, sugar and cornstarch; set aside.
On a floured surface (I use a pastry cloth), roll the pie dough out to 1/8-inch thick. Cut out 6 rounds using a 5-inch cookie cutter (you can trace around a bowl that’s 5-inches in diameter with the tip of a paring knife). Place about 2 Tbsp. of berry mixture (including the cornstarch/sugar) on one-half of each dough round. Brush edges of filled side of dough circles with beaten egg. Gently fold the other side of the dough over the filling, and press the edges together to seal, and crimp edges with a fork. Using a skewer, poke 3 or 4 holes in the top of each pie. Brush tops with egg and sprinkle with coarse sugar. Place on baking sheet and bake 20 to 25 minutes, or until deeply golden brown. Let cool completely.
Another great use of strawberries: Make jam. Then use it to fill these homemade strawberry pop-tarts from Bon Appetit.