I am always looking for new and fun ways to tell the people in my life I love them. We have all made cookies, and given flowers, and bought chocolates. This year I thought I would change it up with a cute and whimsical take on the heart-shaped cookie we all know and love.
Ingredients:
CRUST
2 ¼ Cups All
Purpose Flour
¼ Cup
Shortening - Cold
¾ Cup Butter
– cubed and Cold
¼ Ice Water
½ tsp Salt
1 Tbsp Sugar
1 Egg
Turbinado
Sugar for Garnish
FILLING
1 Quart of
Fresh Strawberries Sliced and Mashed OR 4 Cups of frozen strawberries thawed
and juice extracted
6-8 Fresh
Strawberries thinly sliced
1 Tbsp Lemon
Juice
½ Cup
Granulated Sugar
¼ Cup Corn
Starch
1 ½ tsp
Vanilla
Zest of One
Lemon
Active Prep
Time: 20 Minutes
In Active
Prep Time: 1 Hour 30 Minutes
Yields: 20
Hand Pies
Directions:
In the bowl
of your food processor or mixer put the flour, shortening, butter, salt, and
sugar. Mix it together until the dough looks pebble-like. Slowly stream in the
water until the dough comes together as one big ball. Take the dough out of the
mixer, or food processor, and form it into a flat disc and cover with plastic
wrap. Place the dough in the refrigerator for an hour, or in the freezer for 30
minutes.
Meanwhile,
in a medium size sauce pan put the mashed strawberries, lemon juice, sugar,
cornstarch, and vanilla and stir over medium-high heat. Keep stirring the
mixture until it starts to thicken, about 5 minutes. Taste. If it needs a
little more acid add some of the lemon zest until you reach the right balance.
The filling is done when you pull your wooden spoon through the mixture and the
path stays clean for a few seconds. Take the filling off the heat and let it
cool.
When the
filling has cooled to at least warm, and the dough is nice and cold, preheat
the oven to 350 and flour a clean flat work surface. Roll out the pie dough to
¼ inch thickness and cut out heart-shaped pie crusts. Take one heart, place 3
fresh strawberry slices on the bottom and top it with the pie filling. Then put
a heart crust on top. Put egg wash along the edges and crimp the ends with a
fork. Put an X in the center of the hand pie to allow the steam to get out.
Brush with egg wash and sprinkle the turbinado sugar for garnish.
Put the pies
on parchment lined cookies sheets and bake for 15 minutes or until golden
brown. Serve with Bourbon Whipped cream.
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