Filled with sweet berry goodness, these gorgeous mini pies are the perfect treat for spring!
6 to 8
For the crust
6 cups all-purpose flour
1 tablespoon brown sugar
1 3/4 teaspoon salt
2 cups butter, frozen
1 1/3 cups ice water
1 large egg, beaten
Raw sugar, for sprinkling
For the filling
2/3 cup strawberry jam
1/2 cup strawberries, thinly sliced lengthwise
Chopped pistachios, orange zest, sliced almonds, or fresh thyme leaves (optional)
Mix flour, sugar and salt together in a large bowl. Using the largest holes on a cheese grater, grate the frozen butter into the batter quickly. Stop occasionally to stir grated butter bits into flour so they don't form a large clump. Add water one tablespoon at a time, stirring after each addition, until all water is incorporated. Knead dough for 15 seconds. If the dough sticks together, it is done. If the texture is still crumbly, add a tablespoon or two more of water. Once the dough holds its shape, divide into 2 balls, cover each in plastic wrap, and place in the fridge to rest at least 1 hour, or up to 1 week.
When ready to bake, preheat oven to 375°F, and line a baking sheet with parchment paper.
On a clean, floured work surface, roll out one ball of dough into a rectangle about 1/8-inch thick. Cut out into 6 or 8 evenly sized squares. Transfer to prepared baking sheet. Place 1 to 2 tablespoons of jam in the center of each square and evenly spread, leaving a 1/2 inch border on all sides. Top with a thin layer of sliced strawberries and pistachios, orange zest, almonds or thyme, if desired. Place in the fridge.
Roll the second dough ball into a rectangle of similar size, then cut it into strips or shapes for desired decoration.
If making a crimped thin lattice, for each hand pie cut 10 strips the length of the pie. Lay 5 strips of dough, evenly spaced, across the entire pie. Weave 5 more strips of dough through the previous strips perpendicularly to make a lattice design across the entire pie. Trim excess dough from the ends of the strips. Crimp edges with a fork to seal the pie.
If making a braided stripe design, for each pie cut 9 long strips of dough. Braid 3 strips together, then set aside and repeat with remaining strips until all the dough has been braided. Lay the 3 braids horizontally over the pie. Trim excess dough from the ends of the braids and crimp edges with a fork to seal the pie.
If making a fat lattice design, for each pie, cut 6 strips of dough about 1 inch thick and the length of the pie. Lay 3 strips of dough, evenly spaced, across the entire pie, as to almost cover the whole surface. Weave remaining 3 strips of dough through the previous strips perpendicularly to make a lattice design across the entire pie. Trim excess dough from the ends of the strips and use to make small balls to decoratively attach the top of the lattice squares. Crimp edges with a fork to seal the pie.
If making a floral pie, use cookie or pie crust cutters to stamp out dough in flower and leaf shapes. Arrange on top of pie.
Brush the surface of each pie with beaten egg and sprinkle with raw sugar. Bake until crust is golden, about 20 minutes, rotating at the halfway mark. Let cool before serving.