Strawberry-Plum Hand Pies - Recipe from Bake from Scratch

      Incorporating lemon juice into fruit fillings enhances the balance of sweetness and enriches the overall flavor profile.

      Yields 12 hand pies

      1¼ cups (186 grams) chopped fresh plums (approximately 2 medium plums)

      ½ cup (100 grams) granulated sugar

      2 teaspoons (10 grams) fresh lemon juice

      ¼ teaspoon kosher salt

      1 cup (140 grams) quartered fresh strawberries

      2 tablespoons (16 grams) cornstarch

      ½ teaspoon (2 grams) vanilla extract

      All-purpose flour, for dusting

      All-Butter Piecrust (recipe below)

      In a medium saucepan, combine plums, sugar, lemon juice, and salt, bringing to a boil over medium heat while stirring frequently. Cook, stirring occasionally, until the plums begin to soften and release their juices, about 5 minutes. Add the strawberries. Carefully transfer about ¼ cup (60 grams) of the juice from the pan to a small bowl and whisk in the cornstarch until smooth. Mix the cornstarch mixture into the fruit mixture; cook, stirring frequently, until the filling thickens and becomes translucent, around 2 to 3 minutes. Remove from heat and stir in the vanilla. Allow to cool completely.

      Line a baking sheet with parchment paper. On a lightly floured surface, roll out the All-Butter Piecrust to a thickness of ⅛ inch. Use a 4-inch round cutter to cut the dough, rerolling the scraps once. Place 1 tablespoon (20 grams) of the cooled fruit mixture in the center of each round. In another small bowl, whisk together the egg and 1 tablespoon (15 grams) of water, then brush this mixture onto the edges of the dough. Fold the dough over the filling, pressing the edges to seal. Crimp with a fork as desired. Arrange the pies on the prepared baking sheet and refrigerate until firm, for at least 20 minutes.

      Preheat the oven to 375°F (190°C). Brush the egg wash over the dough and cut a few small slits to allow steam to escape. Bake until golden brown, around 15 minutes. Cool on the pans for 10 minutes. Serve warm, or allow to cool completely on wire racks. Store in an airtight container for up to 3 days.

      *Pro Tip*

      Depending on how ripe your fruit is, the cooking time for the filling may vary. Pay attention to visual cues of doneness instead of strictly following the timer.

      We'd love to hear about your experience!

      All-Butter Piecrust

      1½ cups (188 grams) all-purpose flour

      1 teaspoon (3 grams) kosher salt

      ½ cup (113 grams) cold unsalted butter, cut into ½-inch cubes

      ¼ cup (60 grams) ice water, plus more if needed

      In the bowl of a food processor, pulse together flour and salt until mixed. Add the cold butter and pulse until the mixture resembles a crumbly texture with pea-sized butter pieces. With the processor running, slowly add ¼ cup (60 grams) of ice water until the dough begins to come together. (The mixture may look crumbly but should be moist enough to hold together when pinched.) If the dough is too dry, add additional ice water, one tablespoon (15 grams) at a time.

      Transfer the dough and shape it into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 3 months. If frozen, let the dough thaw overnight in the refrigerator before using. If refrigerating for more than 1 hour, allow the dough to sit at room temperature for 10 to 15 minutes before rolling it out.

      We’d love to hear about your experience!