I tend to think of myself as a pie hater. I’m a card-carrying member of #teamcake or #teamchocolate or #teamanythingbutpie. The more accurate story is that I’m a bad pie hater, and there are just so many bad pies out there. These strawberry hand pies—and the other flaky-crusted masterpieces
in this book—have taught me that I’ve been too hard on pie. As the rest of humanity knows, pie is freaking amazing, and—dare I say it—maybe even more deliciously nuanced than cake. Even better, these cute little pies were a part of Tracy Wilk’s #BakeItForward movement during the pandemic, where she
delivered fresh-baked treats to frontline workers in New York City. Good pie + good deeds = #teampie.

Strawberry Hand Pies Tracy Wilk, from #BakeItForward

Makes six hand pies

For the crust:
13⁄4 cups all-purpose flour
11⁄2 teaspoons granulated sugar
1 teaspoon kosher salt
1⁄2 cup (1 stick) + 2 tablespoons
cold, unsalted butter, cubed
1⁄2 cup ice-cold water
For the filling:
2 cups strawberries, trimmed
2 tablespoons granulated sugar
2 teaspoons cornstarch
zest and juice of 1 lime

For assembly:
1 egg mixed with 1 teaspoon
water, for egg wash
granulated sugar, to
sprinkle on top

Directions

1. Whisk the flour, sugar, and salt together in a large mixing bowl. Rub the butter into the dry ingredients by hand and mix until the butter is reduced to small pieces about the size of a pea.
2. Slowly add about half of the water. Using a rubber spatula (or your hands), bring the dough together. Add water as needed to achieve the right consistency. There will be lumps of butter remaining in the dough, and the dough should hold its shape when squeezed. If it is too sticky, add a small amount of flour. If it is too dry, add a small amount of water.
3. Wrap the pie dough tightly in plastic wrap and refrigerate until firm, 1 to 2 hours. The dough can also rest in the refrigerator overnight.
4. For the filling: Combine all the ingredients in a small pot and cook over medium heat until the strawberries begin to break down and the mixture begins to thicken, about 8 minutes. Place in a bowl and set aside to fully cool. Line a cookie tray with parchment paper and set aside.
5. Preheat the oven to 375°F. Lightly flour a work surface, and, using a rolling pin, roll the pie dough until it is about 1⁄8-inch thick. Using a 4-inch round cutter, cut out rounds and place them on a prepared cookie tray.
6. Using a pastry brush, create a border of egg wash on half of the rounds. Spoon strawberry filling into the center and top with the second half of the rounds. Pinch the outside, releasing any air bubbles. Using a fork, crimp the edges. Using a paring knife, cut an X in the center of each pie.
7. Brush the top of the hand pies with egg wash and sprinkle with sugar. Bake for about 20 to 30 minutes, until golden brown and the fruit is bubbling. Allow to cool for at least 5 minutes before removing from the sheet tray.