Speaking of summer, another one of my loves for the summer is berries – strawberries, blueberries, blackberries, raspberries, etc. They are so versatile and can be used in countless ways – salads, sauces, cocktails, crumbles, gallettes, etc.

One thing I like to make, which is a cousin to my empanada obsession, is hand pies. I find strawberries fall apart too much when you prepare them as a filling, making a really slopping and unattractive traditional pie. But for a hand pie, they are a great consistency.

I was at the grocery store yesterday and found a good deal on strawberries. I often freeze and reserve for smoothies, but I decided to go the sweet route. I also had some Dancing Deer Flaky Pie Crust mix, and as always, some butter in my freezer, so I was good to go.

Preparation is really easy, especially using a pie crust mix. You can go an extra step with laziness by using refrigerated pie crust or frozen puff pastry for turnovers. I do not suggest cheating on the strawberries – keep them fresh.

STRAWBERRY HAND PIES
Makes 8 Pies
1/2 package Dancing Deer Flaky Pie Crust Mix (7.2 ounces)
1 stick Butter, cold
2 ounces water

2 cups fresh Strawberries, cleaned and halved or quartered
1/4 cup Sugar or Maple Syrup
2 tablespoons Corn Starch, dissolved in 2 tablespoons water

Extra Butter or Coconut Oil

1. Prepare pie crust according to package directions. Roll into a large, thick disc and cut into 8 equal pieces. Refrigerate until ready to prepare pies.
2. In a heavy bottomed nonstick pan, add the strawberries and sugar. Boil until some of the liquid is reduced. Add the corn starch mixture and cook until well incorporated and mixture starts to thicken. Remove from heat and allow too cool. If filling is too hot, it will melt the butter in the pie crust and the crust will fall apart, or you will have soggy pies.
3. When ready to assemble, preheat oven to 350 degrees.
4. Roll dough out, one piece at a time, to about 1/4 inch thick. Add about 2 tablespoons of filling in the center and fold the hand pie over, sealing the edges by hand. Too much filling will spill out. Score the top of the pie to allow ventilation during baking.
5. Line a cookie or baking sheet with parchment paper. Line the pies on the sheet, about 1 -2 inches apart. Baste the top of each pie with a bit of butter or coconut oil. Bake for 25 minutes or until crust starts to turn a light golden brown.
6. Serve warm with ice cream, whippped cream, or all alone 🙂