Description

There is something nostalgic about a homemade hand pie. These Roasted Strawberry Hand Pies are made with an all-butter, flaky pastry and filled with rich mascarpone and deeply roasted strawberries–simple ingredients that come together to create a heavenly summer dessert.

Ingredients

Scale

All-Butter Pie Crust

325 g (2 ½ cups) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
226 g (1 cup) very cold unsalted butter, cubed
120 g (½ cup) ice water, more as needed

Strawberry Mascarpone Filling

454 g (1 pound) fresh strawberries, stems removed and quartered
50 g (¼ cup) granulated sugar
1 tablespoon lemon zest, divided
85 g (6 ounces) mascarpone, softened
2 tablespoons powdered sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1 egg, lightly beaten for egg wash
Turbinado sugar, for topping

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Instructions

In a large mixing bowl, whisk the flour, sugar, and salt.
Cut the cold cubed butter into the dry ingredients using a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers. Work the dough until your butter is pea-sized. Do not overwork or allow the butter to get too warm.
Slowly add the ice water to the dough, a couple of tablespoons at a time, and stir using a wooden spoon. Add enough water until the dough comes together. Gently squeeze together some of the dough. It should hold its shape and not feel sticky.
Divide the dough in half. Flatten each piece into a 1-inch round disc. Wrap each half in plastic wrap and refrigerate for at least 2 hours, or overnight.
For the filling. Meanwhile, preheat the oven to 350°F/177°C with a rack set in the middle. Line a rimmed baking sheet with parchment paper.
Place the cut strawberries on the sheet pan and sprinkle with the sugar and 2 teaspoons of the lemon zest. Gently toss to coat the berries and arrange them in a single layer.
Roast for about 30-40 minutes or until the strawberry juices have thickened. Do not overbake, or else the juices will burn.
Increase the oven to 425°F/218°C. Add a new piece of parchment paper to your baking sheet.
In a small bowl, mix the mascarpone, powdered sugar, egg yolk, and vanilla.
To roll the pie dough, allow one of the dough discs to sit at room temperature for 10 minutes. Lightly flour a work surface and roll the dough from the center outward into an 8x12-inch rectangle. Cut the dough into 8 rectangles and place them evenly spaced on a parchment-lined baking sheet for the bottom crusts. Place in the fridge to chill.
Repeat this process with the second dough disc for the top crusts.
Brush a ½-inch border with egg wash on the bottom crusts. Top with a heaping tablespoon of mascarpone filling and spread it within the eggwash borders. Top with roasted strawberries.
Top the handpies with the remaining pieces of cut pastry dough. Using a fork, crimp the edges. Using a knife, cut small slits in the top of each hand pie to allow steam to escape during baking. Chill for 15 minutes.
Brush with egg wash and sprinkle with turbinado sugar. Bake for 18-22 minutes until golden brown.

Notes

Storage: Keep in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Reheating: Warm for about 8-10 minutes in a 300°F (149°C) oven.

Make Ahead: You can make the dough up to 3 days in advance. Store tightly wrapped in the fridge. Both the roasted strawberries and the mascarpone filling can be made up to 2 days in advance. Store in the fridge. The fully assembled, unbaked hand pies can be frozen for up to 2 months and baked from frozen, adding 3-5 minutes to the baking time.

Prep Time: 25 minutes
Category: Pies & Crisps
Method: Baking