Approaching this holiday weekend, all you are probably thinking about is getting back into that pool, enjoying out of town guests, gardening, and just all around relaxing.
So if that happens to include a Memorial Day party, your not gonna want to spend a whole lot of time making your share of the food. These take all of about an hour, prep and cooking put together.
This is a pretty light dessert and it doesn't make that many so I would suggest doubling the recipe for a party. With it being light, they complement a big lunch or dinner. They are just the perfect bit of sweetness and tartness .
Pate Brisee / Pie Crust
- 2 1/2 cups flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 cup unsalted butter, cubed and chilled
- 1/4 to 1/2 cup ice water
Add 1/4 cup ice water to mixture, if it doesn't hold up and is crumbly, add more ice water, 1 tablespoon at a time until dough holds together without being wet or sticky.
Divide dough into 2 equal balls. Flatten them into disks, and wrap in plastic. Chill in the refrigerator at least 1 hour. Dough can be stored frozen for up to a month.
Hand Pies
- 1 1/2 cups strawberries, hulled and cubed
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- Flour for work surface
- 1 Pate Brisee pie disk
- 1 egg
- Sanding sugar, for sprinkling
In a bowl, add strawberries, sugar, and cornstarch; stir together and set aside.
On a lightly floured work surface roll dough into a large circle about 1/8 inch thick. using a round cookie cutter cut out as many circles as possible. Transfer to the baking sheet. In a small bowl add the egg and lightly beat with a fork. Place enough strawberry mixture to cover one half of the pie, fold over the circle and seal with a fork. Brush the tops with the egg. Sprinkle tops with sanding sugar.
Bake until golden brown 15 to 20 minutes.
Enjoy your weekend and every little crumb!
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