Strawberry-Plum Hand Pies – Bake from Scratch

July 30, 2025

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Including lemon juice to fruit fillings helps stability the sweetness and spherical out the flavors of the filling.

Strawberry-Plum Hand Pies

Makes 12 hand pies

In a medium saucepan, deliver plums, sugar, lemon juice, and salt to a boil over medium warmth, stirring steadily; prepare dinner, stirring often, till plums start to melt and launch juice, about 5 minutes. Stir in strawberries.
Rigorously switch about ¼ cup (60 grams) juice from pan to a small bowl; whisk in cornstarch till clean. Stir cornstarch combination into fruit combination; prepare dinner, stirring steadily, till combination is thick and translucent, 2 to three minutes. Take away from warmth, and stir in vanilla. Let cool fully.
Line a baking sheet with parchment paper.
On a frivolously floured floor, roll All-Butter Piecrust to ⅛-inch thickness. Utilizing a 4-inch spherical cutter, minimize dough, rerolling scraps as soon as. Spoon 1 tablespoon (20 grams) cooled fruit combination into middle of every spherical.
In one other small bowl, whisk collectively egg and 1 tablespoon (15 grams) water; brush onto edges of dough. Fold dough in half over filling, urgent edges collectively to seal. Utilizing a fork, crimp as desired. Place pies on ready pan. Refrigerate till agency, a minimum of 20 minutes.
Preheat oven to 375°F (190°C).
Brush egg wash onto dough. Minimize a number of small slits in dough to let steam escape.
Bake till golden brown, about quarter-hour. Let cool on pans for 10 minutes. Serve heat, or let cool fully on wire racks. Retailer in an hermetic container for as much as 3 days.

Within the work bowl of a meals processor, pulse flour and salt till mixed. Add chilly butter; pulse till combination is crumbly and butter items are pea-size. With processor operating, add ¼ cup (60 grams) ice water in a sluggish, regular stream simply till dough comes collectively. (Combination could seem crumbly however needs to be moist and maintain collectively when pinched.) Add further ice water, 1 tablespoon (15 grams) at a time, if wanted.
Prove dough, and form right into a disk. Wrap tightly in plastic wrap, and refrigerate for a minimum of 1 hour or as much as 2 days, or freeze for as much as 3 months. Let frozen dough thaw in a single day in fridge earlier than utilizing. If refrigerating for longer than 1 hour, let dough stand at room temperature for 10 to fifteen minutes earlier than rolling out.