5th of July Appropriate

July 7, 2008

These hand pies were a matter of atonement. You see, on the fourth of July, Kevin and I had a barbecue for a couple friends, so we could all watch the fireworks from our rooftop. The fireworks were the main attraction, for sure, but there was food too: a spread of salsas, guacamole, fajitas and the like. Not exactly all-American. Feeling decidedly unpatriotic about this state of culinary affairs, I knew I had to atone the next night when the same crowd reassembled for another BBQ at our friends’ new place

Thus, I offered to bring hand pies. Because not only are pies as American as … um, right. But I was also planning to fill the pate brisee rounds (white!) with strawberries (red!) and blueberries (blue!). When I made this offering to Maggie, our hostess, I explained that they’d be kinda like those pie things at McDonalds, just not gross. Or empanada-ish, but sweet, rather than savory. She was sold.

(Click “more” for the rest of the story, more photos & the recipe.)

These were really fun to make: rolling the dough (half of which was dreamy, the other half of which was profanity-inducing; I choose to remember the former); tucking tiny mounds of juicy fruit into the dough; crimping the edges (I fluted half of them and used the tines of a fork on the other half; both remained sealed but next time I would stick with the fork for looks and ease); egg washing and showering with glistening turbinado sugar. And I couldn’t have been more thrilled with the results: leaky and rustic and golden and oozy and palm-sized. Perfectly patriotic, too, even if they were a day late.

Strawberry Hand Pies

Adapted from Martha Stewart

3 cups strawberries, chopped into roughly quarter-inch pieces*
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon lemon zest
All-purpose flour, for work surface
1 recipe Pate Brisee (see below)
1 large egg, lightly beaten
Sanding sugar, for sprinkling

Preheat the oven to 425 degrees. Line a baking sheet with a Silpat or parchment paper. In a medium bowl, add strawberries, sugar, cornstarch and lemon; stir to combine, set aside.

On a lightly floured work surface, roll one round of the chilled dough into a large rectangle, about 1/8 inch thick. Using a 5-inch cookie cutter, cut out 6 rounds. Transfer rounds to prepared baking sheet.

Place about 2 tablespoons of the strawberry mixture onto one-half of each round. Lightly brush egg around the edge of the covered half of each round. Fold remaining dough over to enclose, forming a half moon. Gently press edges together to seal.** Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. Sprinkle generously with sanding sugar.

Repeat with the remaining dough and fruit.

Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.

* I doubled the recipe and used blueberries in place of strawberries in one of the batches. To that batch, I added a pinch of cinnamon and mashed a few of the berries, so they would release their juices.

** As I mentioned in the post, I liked using the tines of a fork to crimp the edges together.

Pate Brisee
Martha Stewart

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, chilled and cut into small pieces (2 sticks)
1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.*

Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

* I doubled the recipe and, as I mention in the post, one of the batches of pate brisee was a dream and the other was a little disastrous. For the disastrous one, I followed this recipe to a tee. For the delightful one, the dough was wetter than the recipe specified. Next time, I will go with my gut and stick with the wetter dough.

12 Responses to “5th of July Appropriate”

  1. Kari Says:

    How festive! These look great and better than the red, white, and blueberry flag cake or the blue and red jello salad with Cool-whip that you see frequenting July 4th BBQ’s. I might have to give these a whirl!

  2. Emily Says:

    You’re killing me! These look way too delicious!


  3. Handpies are a fantastic idea!

  4. Tracy Says:

    This look so tasty, what a cute idea for the 4th of July.

  5. grace Says:

    does this work to atone for all sins? because i’d go ahead and commit a few if i got to eat a few of these as penance.🙂


  6. Kari: Thanks! I have to admit, though, that I have a soft spot for those flag cakes though too!

    Emily: We missed you guys on Saturday. Just think, these hand pies could’ve been yours. Welcome home.

    JS: Thank you. I think they’d be great all summer long, with a parade of different berries and stone fruits.

    Tracy: Thanks!

    Grace: Sure! Why not?

  7. eggsonsunday Says:

    The perfect treat to eat out of hand, juices running down your fingers.🙂 I love miniature pies. Well done!

  8. Dayna Says:

    Lovely. They look succulent and your photos are wonderful!


  9. Amy: As you can see, they certainly were juicy!

    Dayna: Thank you!


  10. […] Hand-pies. July 11, 2008, 11:37 pm Filed under: The Kitchen Sink | Tags: American with a capitol A, hand-pies, summa’, sweet, when i grow up i want to be southern Hand-pies. […]

  11. Zoe Francois Says:

    These are awesome! Perfect picnic treat for this weekend.


  12. Zoe: Thanks! Since I saw your lattice-topped pie how-to, I’ve been craving pie—and this was slightly more manageable to make (at least for a large crowd).


Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: