After Elia's second birthday party we ended with a many left overs including a bunch of strawberries from the ice cream bar. Lucky for me, I had a dinner scheduled with some of my girlfriends so I said that I would make dessert. Full disclosure, I don't like to bake mainly because I like to tweak recipes and make them my own. Also, as hard as I follow the instructions, they never turn as beautiful as those picture perfect Pinterest posts. However, I was not going to let the strawberries go bad (my family ate as many as we could). So I was either going to make Kristin Cavallary chocolate dipped figs sprinkled with pistachios and sea salt and replace the figs with strawberries or a mini pies I was online. I went with the second one because I liked the idea of personal pies instead of making one whole pie. Also, because I made it in 3 batches, I had the chance to fix or teak the recipe if something had gone wrong instead of ruining a whole pie and be left with no dessert. Ingredients 1 Pie crust. Any brand. I used Pillsbury's 3 cups strawberries cut into small pieces 4 tablespoons granulated sugar 2 tablespoons cornstarch 1 teaspoon vanilla 1 egg Optional: 1/4 cup sanding sugar Whipped cream Ice cream Preheat your oven to 400 degrees F. In a bowl, combine strawberries, sugar, cornstarch, and vanilla and set aside. Lightly flour a clean surface, roll out the dough to your desired thickness. I made mine as thin as I could because I personally don't like too much dough. Just be careful because too thin and they can easily break. Using a 6-inch cookie cutter or round bowl, begin cutting out your rounds. Most pie crusts come with two sets of dough for top and bottom of your pies so repeat the steps with the second set of dough. Place your rounds on a baking sheet with parchment paper. In a small bowl, whisk one egg and brush it around the edges of each pie dough round. Place 2 tablespoons of the strawberry filling on one side of each round. Fold the opposite side of the dough round over making a half circle. Using a fork, press the edges together to seal then poke the top of each pie to allow any steam to escape. Brush the tops of each hand pie with the remaining of the egg. Bake for about 20 to 25 minutes until the pies are golden brown. Transfer the pies to a cooling rack to cool slightly before serving. Optional - you can garnish them with mint and powdered sugar or serve with whipped cream or a la mode or both!
Enjoy!
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Our friends rented a house on the lake for Labor Day week last summer and they invited us over for the weekend. We got there late Saturday night and had a great time drinking and having great conversations by the fire pit. The next day I offered to make breakfast which I had pre-made the day before. I made a breakfast potato casserole and a blueberry muffin cake. Everybody like the muffin cake, specially the kids. I never though about making a cake instead of individual muffins and that's why this dish was so easy and quick to make. Ingredients
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