Strawberry Lavender Hand Pies
These Strawberry Lavender Hand Pies feature a buttery, flaky crust filled with sweet, floral strawberries and a hint of citrus, creating a perfect bite-sized treat for spring or any cozy gathering.
Servings: 8
Equipment
- 2 mixing bowls
- 1 Rolling Pin
- 1 Sharp Knife
- 1 Baking Sheet
- Parchment Paper
- 1 small saucepan
- 1 spoon or ladel for filling the pies
- 1 zester
Ingredients
Crust
- 2 ½ cups all purpose flour
- ⅓ cup cold water
- 1 stick unsalted butter room temperature
- 2 tbsp brown sugar
- 1 tsp celtic sea salt
Filling
- 2 cups fresh strawberries chopped
- ½ tsp dried culinary lavender
- 1 tsp vanilla extracgt
- 1 lemon zested
- 1 tbsp lemon juice
- 2 tbsp brown sugar
- 1 tbsp butter unsalted
- 1 tbsp cornstarch
- 1 pinch celtic sea salt
Instructions
- In a large bowl, whisk together the flour, sugar and salt.
- Add the butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Slowly pour in the cold water, mixing gently until the dough comes together. Let the dough chill for one hour.
- In a saucepan over medium heat, combine the butter, strawberries, vanilla, brown sugar, lemon zest, lemon juice, and a pinch of salt. Let mixture simmer for 5-8 minutes.
- Stir in corn starch and let cook for another 1-2 minutes, until thickened.
- Divide the chilled dough into two portions. On a lightly floured surface, roll out the first half to about ⅛ inch thick.
- Cut out circles from the dough. Spoon about 1 tbsp of cooled filling into the center of each circle cut out, leaving a small border around the edges.
- Roll out the second half of the dough and cut into thin, short strips using a knife or pastry wheel.
- Lay the strips over the filled bottoms in a checkerboard pattern (weaving over and under), then trim to fit. Crimp by hand or fork if preferred. (Optional: brush the pastries with egg wash and sprinkle brown sugar on top)
- Bake at 350F for 30-35 minutes or until golden brown (keep your eye on it!).
- Let cool, serve and enjoy!