How to create a lattice design?

Latticed mini pies are strips of dough weaved on top of the filled pies, layered over and under one another to create a beautifully enclosed packet. The holes between the strips allow steam to escape and without them your lattice will separate from your shortcrust pastry base. When making mini pies without a lattice, make sure to cut a small cross on top to allow steam to escape from them and avoiding a disaster!

How to make homemade strawberry jam?

1. While the galette dough is chilling, cut the strawberries into small pieces. 2. Add the strawberries, sugar, lemon juice, and vanilla to a small heavy bottomed saucepan. 3. Cook over medium heat for about 5 minutes until berries start to break down. 4. Turn the heat down to low, and let the mixture simmer for another 5 minutes. 5. Add in the cornstarch and salt and stir it continuously for about 1-2 minutes with a wooden spatula until thickened. 6. Transfer to a bowl and then place in the refrigerator until cool and ready to use.

Can I freeze these pies?

You can freeze these mini pies both before and after baking in airtight containers. I suggest freezing the dough and not latticed pies as they are easier to handle and store. Also, strawberry jam doesn't always freeze very well. Place these pies in an airtight container. Add a date to them so you don't forget later & store in the freezer for upto 3 months.

Mini Strawberry Hand Pies

Description

These Mini Strawberry Hand Pies are small packets of joy & the perfect dessert for any occasion from a Sunday brunch to a late night dessert craving. They have flaky, buttery layers of pie crust packed with a homemade or store bought strawberry jam.

Ingredients

Scale

1 Unroll Shortcrust Pastry Sheet
400g ripe strawberries, cut into small pieces
1 cup (200g) granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
½ teaspoon cornstarch
pinch of salt
egg wash (1 egg + 1 tablespoon water) , for brushing

Instructions

Cut the strawberries into small pieces. Add the strawberries, sugar, lemon juice, and vanilla to a small heavy bottomed saucepan.
Cook over medium heat for about 5 minutes until berries start to break down. Turn the heat down to low, and let the mixture simmer for another 5 minutes.
Add in the cornstarch and salt and stir it continuously for about 1-2 minutes with a wooden spatula until thickened.
Transfer to a mason jar or bowl and then place in the refrigerator until cool and ready to use.
Preheat your oven to 400ºF(204ºC) and line a baking tray with parchment paper. Set aside.
Cut circles in the pastry sheet using a cookie cutter of desired size.
Add one tablespoon or more of strawberry filling on them.
Cover with a lattice crust or another circle. Mark a cross for the covered ones to allow air to pass through them. Seal the pie edges using a fork.
Brush the pies with egg wash and gently transfer them to the lined baking tray.
Bake the pies at 400ºF(204ºC) for 25 minutes until golden brown in color. Allow to cool before serving.
Store pies at room temperature in an airtight container for 5 days. Enjoy!

Notes

Make sure your mini hand pies have an air vent to let steam out as they bake in the oven. If there are no vents, the crust can detach from the base and your pies will open up.
Prepare and cool your jam before you start making your pies. Make sure you don’t overcook it.
I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.

Prep Time: 35 minutes
Cook Time: 25 minutes
Category: Dessert, Pies, Mini
Cuisine: American

Keywords: mini pies, strawberry pie, fruit pie, lattice pie crust, hand pies, summer recipe