Weeknight Strawberry and Cornmeal Hand Pies

Steps

1. 1

   Make the pastry dough

   • In a large bowl, whisk together 1 cup (125 g) all-purpose flour, ½ cup (80 g) cornmeal, ¼ teaspoon (1.5 g) salt, and 1 tablespoon (12 g) sugar.
   • Add the 5 tablespoons (70 g) cold butter cubes and use a fork or your fingertips to work the butter into the flour mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter still visible.
   • Drizzle 3 tablespoons (45 ml) ice water over the mixture and toss gently with a fork until the dough just comes together.
   • Be careful not to overmix; the dough should feel slightly shaggy but hold together when squeezed.

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   Ready when: Dough holds together when squeezed but still has visible butter pieces

   Tip: Don't overmix or add more water than needed—the dough should feel slightly crumbly. A 9-inch bowl works well as a guide for sizing.

2. 2

   Chill the dough

   • Shape the dough into a flat disk, wrap it loosely in plastic wrap or beeswax wrap, and refrigerate for 15 minutes while you prepare the filling.
3. 3

   Prepare the strawberry filling

   • In a small saucepan, combine the finely chopped or crushed strawberries (about half your prepared berries), ¼ cup (50 g) sugar, lemon zest, and 1 tablespoon (8 g) cornstarch.
   • Stir well to combine.
   • Heat over medium heat, stirring frequently, for 3–4 minutes until the mixture bubbles and thickens slightly and the sugar dissolves.
   • The filling should look jammy.
   • Remove from heat and stir in the diced strawberry pieces.
   • Let cool for 2–3 minutes until it reaches room temperature.

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   Ready when: Mixture bubbles, sugar dissolves, and consistency thickens to a jammy texture

   Tip: Cooking half the berries until broken down and jammy, then folding in fresh diced pieces, gives you the best texture—not too runny, still with fresh berry flavor.

4. 4

   Roll and cut dough circles

   • Remove the chilled dough from the refrigerator.
   • On a lightly floured surface, roll out the dough to about ⅛-inch (3 mm) thickness.
   • Using a 9-inch (23 cm) round cutter (a bowl works well as a guide), cut out circles—you should get 6 circles from this amount of dough.
   • If dough becomes warm and sticky, return it to the refrigerator for 5 minutes.

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   Ready when: Six evenly cut circles of dough

   Tip: A 9-inch bowl works perfectly as a guide if you don't have a cutter. Dust the surface and rolling pin lightly—cornmeal dough is delicate.

5. 5

   Fill and fold the pies

   • Place the 6 dough circles on the prepared baking sheet.
   • Divide the cooled strawberry filling evenly among the circles, placing about 2 tablespoons of filling on one half of each circle, leaving a ½-inch (1 cm) border.
   • Fold each circle in half over the filling to create a half-moon shape, then press the edges firmly with a fork to seal.
   • Transfer the filled pies to the refrigerator while you prepare the egg wash.

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   Ready when: All six pies are filled, folded, sealed with a fork, and on the baking sheet

   Tip: Leave a clear border so the filling doesn't seep out during baking. The fork creates both a seal and a decorative edge.

6. 6

   Brush and top the pies

   • In a small bowl, beat 1 large egg with 1 teaspoon water.
   • Remove the pies from the refrigerator.
   • Brush the top of each pie lightly with the egg wash, then sprinkle with sanding sugar if desired.
   • Use a sharp knife to cut 2–3 small diagonal slits in the top of each pie to allow steam to escape.

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   Ready when: All pies have egg wash coating and steam vents cut into the top

   Tip: The steam vents prevent the filling from bursting out and help the interior cook evenly.

7. 7

   Bake the hand piesOven 400°F / 205°C

   • Bake at 400°F (200°C) for 18–20 minutes until the pastry is golden brown and the filling is bubbling gently at the edges.
   • The bottoms should be lightly golden when you peek underneath.
   • If the edges brown too quickly, loosely tent the pies with foil for the last 5 minutes.

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   Ready when: Pastry is deep golden brown and filling bubbles at the edges; bottoms are light golden

   Tip: Watch for bubbling filling at the edges—this is your sign the inside is cooked through without overbaking the exterior.

8. 8

   Cool and serve

   • Remove the pies from the oven and let them rest on the baking sheet for 5 minutes.
   • This lets the filling set slightly so it won't run out when you pick them up.
   • Serve warm or at room temperature.
   • A scoop of vanilla ice cream or a dollop of Greek yogurt is ideal alongside.

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   Ready when: Pies have cooled for 5 minutes and can be picked up safely

   Tip: Resist the urge to eat them immediately—the filling is very hot and will burn your mouth.