Page 99 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. Drain the strawberry juice into a small bowl. Add the lemon juice,
then stir in the cornstarch until the mixture becomes a smooth

slurry without lumps.
3
. In a heavy-bottomed saucepan, combine the strawberries, the
cornstarch slurry, and the salt. Stir over medium heat until the

mixture bubbles and thickens, 5 to 10 minutes. Allow the filling to
cool completely in the refrigerator, about 20 minutes.

4
. Stir the raspberries into the strawberry mixture.
5
. Preheat oven to 350°F (175°C). Divide the dough evenly into 12

pieces. Roll each piece into a 4-inch (10-cm) round and place the
rounds on a parchment-lined sheet pan.

6
. With a pastry brush, brush egg wash along the outside edge of the
dough rounds. Place 1½ tablespoons (22.5 ml) of filling onto the
middle of each round. Fold the dough over, creating a half moon,
and seal the pastries by pressing gently along the edges of each
with the tines of a fork. Brush the outsides of the pastries with egg
wash and sprinkle with sanding or turbinado sugar.

7
. Bake for 20 minutes or until golden brown. Allow the hand pies to

cool completely.
8
. Whisk together the confectioners’ sugar and milk. With a clean

pastry brush, brush each hand pie evenly with the glaze.

OPTIONS!
Option 1 Fruity Kitchen Sink
Most pie fillings—from apple to blueberry—work well in hand pies.
Just make sure that the fruit pieces aren’t too large for the small
rounds of dough. Cut the fruit into pieces just larger than kernels of

corn.