BERRY CUTE HAND PIES

Berry Cute Hand Pies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 6

Number Of Ingredients 11

Previous Next

2 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 cup cold butter, cut into pieces
1/2 cup ice water
1 1/3 cups finely chopped fresh strawberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon grated orange peel
2 tablespoons orange juice
1 egg, beaten
1 tablespoon turbinado sugar (raw sugar)

Steps:

In food processor, place flour and salt. Cover; process until combined. Add butter. Cover; process with on-and-off pulses until crumbly. With food processor running, add ice water, 1 tablespoon at a time, through feed tube until dough forms. Divide dough in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate 30 minutes.
Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In 2-quart saucepan, mix strawberries, granulated sugar, cornstarch, orange peel and orange juice. Heat to boiling over medium heat; cook 1 minute or until thickened. Cool 10 minutes.
On lightly floured surface, roll each pastry round to 1/8-inch thickness. With 4-inch round cutter, cut 6 rounds from each. On cookie sheet, place 6 rounds 2 inches apart. Spoon 1 heaping tablespoon strawberry mixture in center of each round; moisten edges with water. Top with remaining rounds; press edges with fork. Cut slits in tops. Brush with egg; sprinkle with turbinado sugar. Bake 15 minutes or until golden brown. Cool 5 minutes.

Nutrition Facts : Calories 490, Carbohydrate 48 g, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 480 mg