They look cute, don't they? Do not be fooled! Please read the review before making them!
2½ cup all purpose flour
1 teaspoon salt
16 tablespoons (2 sticks) cold unsalted butter, cut into cubes
¼ to ½ cup ice water
16 ounces strawberries, hulled and cute in quarters
¼ cup + 1 tablespoon sugar, divided
1 egg white
¼ cup turbinado sugar
In a food processor, combine flour, salt and 1 teaspoon sugar. Pulse to combine.
Add cold butter and pulse butter until it is the size of a pea.
Sprinkle with ¼ cup ice water and pulse dough until it is crumbly but holds together. if necessary, you can sprinkle in more water.
Transfer half of the crumbly dough to a piece of plastic wrap and form into a disk about ¾" thick. Wrap tightly and refrigerate until firm for at least 1 hour. Repeat with remaining dough.
Preheat oven to 375 degrees F.
While the dough is cooling, place strawberries on a parchment lined baking sheet and sprinkle with sugar. Toss to coat well.
Bake for 45 minutes to one hour, rotating pan half way through and give the fruit a stir. Strawberries are done when they become fragrant and a syrup has formed.
Remove from oven and cool.
Once dough has been refrigerated for an hour, remove and let sit at room temperature for about 10 minutes.
On a lightly floured surface, roll each disk of dough out until it is about ¼" thick. Cut out dough with heart shape, or any other shape, cookie cutter. Cut out a total of 20 hearts for your pies.
For each pie, place a heaping tablespoon of strawberries in the center of the heart.
Combine the egg white with one tablespoon of water and then brush the edges of the pie crust topped with strawberry. Top with another heart shaped pie crust and seal, crimping with a fork around the edges.
Repeat for the remaining heart shaped dough shapes.
Once finished, cut a small air hole with a sharp knife in the center of each pie.
Brush the tops with the remaining egg wash and sprinkle with turbinado sugar.
Bake for 18-20 minutes or until tops have browned and filling is bubbly.
Let cool 5 minutes.
Serve or store in an airtight container.
So this is the recipe straight from http://ahappyfooddance.com/roasted-strawberry-hand-pies/ meaning that I myself changed some things which will be noted below.
Ok so the whole "roasting the strawberries in the oven on a cookie sheet" thing? Why. That just sounds like a disaster seeing as though the sugar is bound to burn in the oven (and knowing me, I would end up setting off every fire alarm on the block.) So I just improvised and heated the strawberries in a pan. In explanation, I really just dumped everything in a pan, added a bunch of sugar (sorry I didn't measure) and hoped for the best. You will get some strawberry juice which you do not want exactly so what I did was just poured the juice in a cup and kept the berry chunks.
Also, I totally forgot all about needing the eggwhites but it really didnt even matter in the end.
And, this is just a guess, the crust would taste so much better if you used the Betty Crocker pie crust recipe (you can probably find it online if you're looking).
You wont be able to fit many strawberries in the pies. Now, this may just be because my cutter was sort of small? But I dont really think it mattered all that much because looking at the recipe on the website, it didn't look like they added much either.
You also wont need a food processor, just saying. The dough will work just like a regular pie dough.
Rating: 1/5 Reveiw:
Okay so as delicious as these things seem, it was all just lies. The dough was dry and kind of salty and there wasn't any room for the strawberries. When I tried adding more, the top half kept tearing. No one really liked them that tried them. You're probably better off just making mini pies. (Like mini tins and all that jazz)
This is what they looked like on the site, these arent mine. Notice how theyrs all flat. There is no room for strawberries in these people.
This was from the first batch. They don't look very cute but I tried a different technique down below.