Strawberry-Thyme Hand Pies

What a perfect finish to an end-of-summer picnic. Honestly, I think these hand-crafted strawberry pies are perfect year-round. A homemade crust filled with fresh strawberries, thyme, lemon juice and zest - brushed with an egg wash and topped with sprinkled sugar.

Strawberry-Thyme Hand Pies

Prep Time

-  

Cook Time

-  

Serves

4 people

What a perfect finish to an end-of-summer picnic. Honestly, I think these hand-crafted strawberry pies are perfect year-round. A homemade crust filled with fresh strawberries, thyme, lemon juice and zest – brushed with an egg wash and topped with sprinkled sugar. Shared courtesy of Cambria Style Summer 2018 Issue (on stands now).

Written by Amanda Lecky with Photography by Steve Henke.

Pairing recommendation, courtesy of Leslee Miller, Certified Sommelier of Amusée: Cleto Chiarli Lambrusco Grasparossa di Castelvetro Amabile. “This Lambrusco from Emilia-Romanga, Italy, is one dense juice-box loaded with Italian herbs, sweet strawberry and rhubarb fruit notes, and a pinch of pepper.”

Ingredients

Crust

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1-2-inch pieces

Filling

  • For dusting all-purpose flour
  • 2 cups (about 10 ounces) strawberries, sliced
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon lemon zest, finely grated
  • 1 tablespoon fresh lemon juice
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg, whisked with 1 teaspoon water
  • 1 tablespoon raw sugar

Preparation

Crust

  • 1 Pulse flour, sugar and salt in a food processor. Add butter; pulse until it has the texture of very coarse meal.
  • 2 Add 1/4 cup ice water; pulse, adding more water if dry, until dough clumps. Form into a disk, wrap in plastic, and chill until firm, about 1 hour.
  • 3 Preheat oven to 375 degrees F. On a floured surface, roll dough into a circle, 14 inches in diameter. Using a biscuit cutter or glass, cut into 8 circles, 4 inches in diameter.

Pies

  • 1 Toss strawberries, thyme, lemon zest, lemon juice, sugar and salt in a medium bowl. Brush edges of half the crust rounds with water; mound strawberries in center of each. Top with remaining crust rounds.
  • 2 Seal edges by pinching together or pressing with a fork. Place pies on a parchment-lined baking sheet. Brush tops with egg wash. Sprinkle with raw sugar.
  • 3 With sharp knife, cut a small slit in the top of each. Bake, rotating sheet halfway through baking time, until juices are bubbling and pastry is golden brown, about 35-40 minutes (juices will run onto parchment).
  • 4 Transfer to a wire rack to cool. Serve warm or at room temperature.

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