Double-Berry Hand Pies
 
Makes about 8
Ingredients
  • Strawberry Pie Dough (recipe follows)
  • 1 cup (152 grams) quartered fresh strawberries
  • ¾ cup (128 grams) fresh blueberries
  • 2 tablespoons (28 grams) firmly packed light brown sugar
  • 2 tablespoons (16 grams) all-purpose flour
  • 1 teaspoon (1 gram) lemon zest
  • 1 tablespoon (15 grams) fresh lemon juice
  • 1 teaspoon chopped fresh thyme
  • ¼ teaspoon kosher salt
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  • 2 tablespoons (24 grams) turbinado sugar
  • Strawberry Balsamic Reduction (recipe follows)
Instructions
  1. Line 2 baking sheets with parchment paper.
  2. Roll half of Strawberry Pie Dough to ⅛-inch thickness. Using a 4½-inch round cutter, cut dough, rerolling scraps only once. Repeat with remaining Strawberry Pie Dough. Place rounds between sheets of parchment paper, and refrigerate for 5 to 7 minutes.
  3. In a medium bowl, stir together strawberries, blueberries, brown sugar, flour, lemon zest and juice, thyme, and salt. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush edges of dough with egg wash. Place 1½ tablespoons strawberry mixture in center of half of rounds. Top with remaining rounds, and press edges with a fork to seal. Place on prepared pans, and freeze for 15 minutes.
  4. Preheat oven to 375°F (190°C).
  5. Brush frozen hand pies with egg wash, and sprinkle with turbinado sugar. Cut small vents in top of dough to release steam.
  6. Bake until golden brown, about 20 minutes. Drizzle with Strawberry Balsamic Reduction. Serve warm.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/double-berry-hand-pies/