Strawberry Hand Pies

These mini strawberry pies have a flaky, buttery pie crust enveloping a juicy, homemade strawberry filling.

Cut cold butter into flour, with a little sugar and salt.

Add cold yogurt and combine into a thick and shaggy dough.

Roll the dough into a rectangle on a lightly floured work surface. Fold the bottom third of the dough up to the middle, then fold the top third over it, creating a pamphlet shape.

Turn the dough a quarter turn, and repeat the roll-and-fold process twice more.

Cut the dough into two equal portions, and gently shape each piece into a flat disc using your cupped hands. Chill it for 2 hours.

Combine strawberries, sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt in a saucepan. Cook until thick and glossy then cool completely.

Roll the pie dough out on a lightly floured surface until it's about ¼ inch (6mm) thick. Cut out pastry rounds using a 3-inch/7.5cm round cookie cutter.

Brush the edge of a dough round with egg wash. Add in a spoonful of strawberry mixture.

Place a second piece of dough on top of the strawberry filling and press down with your fingertips, then with the tines of a fork.

Use a pastry brush to brush the tops of each pie with egg wash. Use a knife to slit the tops of the hand pies a few times to allow steam to escape. Sprinkle with coarse sugar.

Bake the pies for approximately 20-24 minutes until puffed and deep golden brown.

See the link for the full recipe!