Do you prefer wearing jewel tones or nibbling them? I prefer eating summer gems - basketfuls of berries. Gobbling them wouldn't be a stretch. Sure, asparagus heralded flip-flop wearing warm temps and the promise of farm fresh eats. For me, berries get me doing a funky kitchen dance. Bountiful berries and fruits are the treasures in these hand pies. What better to pair them with but strawberries smoothies?
Be kitchen-wise, prepare and freeze extra dough to easily bake up batches of hand pies as your favorite fruit comes into season. Easily freeze assembled pies for a quick dessert or snack.
Don’t stop with Blueberry Lavender, think Blueberry Lime and Jalapeño, too. Maybe Lavender Peach, Raspberry Peaches, Basil Peach, Thyme Raspberry or Orange Raspberry. You get the idea.
Fruity Hand Pies
When working with strawberries, prepare the dough first. Then combine the filling. (The strawberries quickly become very wet.) Don’t feel you need to follow the flavors/ingredients exactly. If you can’t access lavender, substitute a favorite herb or citrus zest, or substitute another fruit for rhubarb.
I found the addition of two Tablespoons of browned butter and a mutsu apple made an exceptionally tasty Apple Cheddar Hand Pie.
Ingredients
Crust (makes 15 hand pies)
- 3 cups (1 pound) all-purpose flour
- 1 1/2 tsp salt
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 1/2 cup chilled water
Fillings
Strawberry Mint Rhubarb
All-purpose flour (for surface)3 Tbsp milk (for sealing and coating)10-12 ounces (2 cups) strawberries, hulled and sliced3 ounces rhubarb, cut into ½-inch cubes1 tsp lemon juice2 tsp dried mint (1 Tbsp chopped fresh mint)2 Tbsp arrowroot or corn starch3 Tbsp sugar, plus more for sprinklingBlueberry LavenderAll-purpose flour (for surface) 3 Tbsp milk (for sealing and coating) 3 cups (9 ounces) fresh blueberries 2 Tbsp quince, apple or raspberry jam 1 Tbsp plus 1 tsp arrowroot or corn starch 1/4 tsp crushed lavender buds Pinch of grated orange or lime peel Sugar for sprinklingApple CheddarAll-purpose flour (for surface) 3 Tsp milk (for sealing and coating) 1 large (12 ounce) tart apple 3 Tbsp sugar, plus more for sprinkling 2 tsp ground cinnamon 2 ounces extra sharp Cheddar cheese, sliced into 15 pieces Sugar for sprinkling
Preparation
Crust
- Pulse the flour and salt in a food processor to combine. Add the butter and pulse until the dough resembles cornmeal with a few pea-sized butter pieces remaining, about 10 seconds. While the machine is running, incorporate the water until the dough holds together when squeezed by hand. Do not over-process.
- Divide the dough in half and form two discs; wrap in plastic wrap and refrigerate 30 minutes.=
Prepare ahead: Crust can be prepared up to 3 days in advance of baking. Keep refrigerated or freeze for up to a month. Allow to rest at room temperature for 15 minutes before rolling.
Filling and Assembly
- Roll the dough on a well-floured surface into a 16”x13” piece. Cut 3”x3” pieces and layer between waxed paper. Repeat with the second disc and trimmed pieces.
- Put milk in a small bowl to use for sealing each hand pie.
- Combine the filling ingredients in a small bowl.
- Working in batches of 5 hand pies (10 pieces), brush the edges of the dough with milk.
- Scoop filling into the center of each piece, top with dough and press edges to seal; then crimp with a fork. Cut a slit on top to vent.
- Refrigerate for 30 minutes while oven heats to 400ºF.
- Place hand pies on parchment paper-lined baking sheets; brush with milk and sprinkle with sugar. Bake for 20-25 minutes, until golden.
Enjoy!
Sensational Smoothie Recipes
By Phoebe Canakis, phoebespurefood.com
Is it possible to overdo it with strawberries? I think not, especially when they are local and in season. The strawberries huddled into plastic clamshells, from across or out of the country, do not make the cut. When you see the local garnet beauties, buy them by the basketful; freeze what you don’t use. Frozen berries can be used for jam, ice cream or other baking inspiration and can be kept for 6-8 months.
Strawberry Shortcake Smoothie
vegan, gluten-free optional
Yield: 16 ounces
I call this a Strawberry Shortcake because I snuck oats and a hint of vanilla into the smoothie. There is no cake. I’d prefer this on a hot day, guilt free.
Ingredients
- 11 ounces strawberries, hulled
- 1/4 cup rolled oats
- 1/4 cup unsweetened non-dairy milk
- 2 Tbsp dried coconut flakes
- 1/4 tsp vanilla extract
- 1 tsp maple syrup or raw organic agave
- 5 (3 ounces) ice cubes
Instructions
Combine all ingredients in a blender; process until smooth.
Tropical Strawberry Smoothie
vegan, gluten-free
Yield: 20 ounces
My husband loves a particular smoothie at a smoothie chain when we are on the road. I wanted to make something similar but with far less sugar; this recipe worked. If you want to skip the limeade concentrate, try fresh lime juice and grated peel to taste. If you have trouble deciding what to do with the extra limeade, try coconut milk and rum in a blender. Done.
Ingredients
7 ounces strawberries, hulled3 ounces peeled orange5 ounces pineapple1/4 cup pineapple juice3 Tbsp limeade concentrate5 (3 ounces) ice cubes
Instructions
Combine all ingredients in a blender; process until smooth.
Photo & recipe by Phoebe Canakis, phoebespurefood.com
