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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Adapted from Martha Stewart Ingredients:
3 cups strawberries, hulled and cut in halves |
1/4 cup granulated sugar |
2 tablespoons cornstarch |
all-purpose flour, for work surface |
1 large egg, lightly beaten |
sanding sugar or demara sugar, for sprinkling |
2 1/2 cups all-purpose flour |
1/4 teaspoon salt |
1 tablespoon sugar |
1 cup unsalted butter, chilled and cut into small pieces |
1/4 cup ice water |
Directions:
1. Preheat the oven to 425 degrees. Line two baking sheets with Silpats (a French nonstick baking mat). In a medium bowl, add strawberries, sugar, and cornstarch; stir to combine, set aside.
2. On a lightly floured work surface, roll one half of dough into a large rectangle, about 1/8-inch-thick. Using a 5-inch cookie cutter, cut out 6 rounds. Transfer rounds to prepared baking sheet.
3. Place about 2 tablespoons of the strawberry mixture onto one-half of each round. Lightly brush egg around the edge of the covered half of each round. Fold remaining dough over to enclose, forming a half moon. Gently press edges together to seal. Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. Sprinkle generously with sanding sugar.
4. Repeat this process with second half of dough and remaining filling on second baking sheet.
5. Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.
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