Strawberry Hand Pies Recipe

• Level: Easy
• Yield: 4 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
  Calories: 264
  Total Fat: 5 g
  Saturated Fat: 1 g
  Carbohydrates: 52 g
  Dietary Fiber: 3 g
  Sugar: 37 g
  Protein: 3 g
  Cholesterol: 47 mg
  Sodium: 79 mg
• Total: 2 hr (includes cooling time)
• Active: 30 min

Indulge in these irresistible strawberry hand piesthe perfect portable treat that captures the juicy essence of pie in a fun, mess-free package! Ideal for on-the-go snacking, they're freezer-friendly and a hit with kids who can grab one and dive back into playtime without missing a beat. Whip them up for a delightful burst of summer flavor anytime.

• 1 pound strawberries, chopped
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon grated lemon zest
• All-purpose flour, for dusting
• 2 circles refrigerated pie dough
• 1 large egg, lightly beaten
• 1 tablespoon milk
• 2 tablespoons turbinado sugar

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1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a medium saucepan over medium heat, combine the strawberries, granulated sugar, and cornstarch. Cook, stirring frequently, until the strawberries release their juices and the mixture thickens, about 10 minutes. Set aside to cool, then stir in the lemon zest.
3. On a lightly floured surface, use a rolling pin to gently roll out the circles of pie dough. Trim the edges to form each into a large square. Cut each large square into quarters. Place four on the prepared baking sheet. Spoon the strawberry mixture into the center of each of the four squares, leaving a border. Brush the edges with the egg and top with another square. Use a fork to seal the edges and create a decorative border. In the center of each hand pie, use the fork to create a vent. Brush with the milk and sprinkle with the turbinado sugar.
4. Bake, rotating once, until golden brown, about 30 minutes. Cool on a wire rack. Enjoy your golden, flaky hand piespure bliss in every bite!