I wanted to try baking pies at home since a long long time. As strawberries are in season and it’s February with Valentine’s Day around the corner I thought this would be a perfect time to bake whole wheat strawberry hand pies.
I love hand pies for they are easy to serve and one is enough for a person. I have been very intimidated to try my hands on baking a pie for its elaborate process and the thought of not getting a perfect one. I was satisfied with the result after 3rd attempt. Let’s check out the recipe of buttery, delicious, slightly sweet and tangy strawberry hand pies.
How I made whole wheat strawberry hand pies
My recipe of making the pie crust is different from the conventional ones. I have used sugar in my pie crust since this is a sweet pie. It’s totally optional to add sugar in the crust if you find your filling already sweet enough.
I have used wheat flour, butter, sugar, cold water and apple cider vinegar to make the pie dough. Pretty much got a buttery and flaky pie crust for a whole wheat pie crust standard.
Follow the recipe and the steps, you are sure you to get good flaky pies, if not in the first attempt but definetly in the consecutive ones. Though the failed attempts will also give great taste that I can guarantee.
Other recipes that you can try for Valentine’s Day
How to make whole wheat strawberry hand pies
- Whole wheat flour 200g
- Butter 100g (frozen)
- Apple cider vinegar 2 teaspoon
- Cane Sugar 35 g
- Salt 1 teaspoon
- Cold water 3-4 tablespoon
- Sugar crystal to sprinkle on top
- Milk or egg wash
- Strawberries 1 cup, chopped
- Lime juice 1 teaspoon
- Cane sugar 3-4 tablespoon (as per your taste/tartness of the berries)
Preparation of strawberry compote
- Take 1 cup of freshly cut strawberries, lime juice and sugar in a pan.
- Bring it to boil and simmer for 10-12 minutes until the mixture turns dark red.
- Mash the berries with the spatula while it simmers.
- Once it comes to room temperature it is ready to use as a filling.
- Compote can be made before and stored in fridge. Stays good for a week.
Preparation of whole wheat pie crust
- First, take wheat flour in a wide vessel. Grate the frozen butter on it, as quickly as you can and then keep the vessel in the fridge for sometime if the butter has started to melt. You can even grate the butter before and then add to the flour. (pic 1)
- Start mixing the flour with the butter until it appears like coarse meal. (pic 2)
- Add salt, sugar, apple cider vinegar and give it a mix.
- Next add 1 tablespoon of water at a time and stir the dough.
- Once you find the dough forming large chunks stop adding water and bring it all together to form a smooth dough. (pic 3)
- The dough shouldn’t be sticky or greasy ,it should easily come together.
- Flatten the dough, cling wrap and refrigerate until used. Can be stored in the fridge for 4 days.
Rolling, cutting, shaping and filling the strawberry hand pies
- Pinch out some portion of the dough and keep the rest in the fridge.
- Start rolling it from the center to the edges applying minimal pressure.
- Cut out using a 3 to 3.5 inch round cookie cutter or a bowl. Don’t make it smaller than this. (pic 1)
- Cut out a small heart using a small cookie cutter on one of the crust. (pic 1) You can shape the pie however you like.
- Cut out all the hand pies in the same manner and refrigerate it for 15-20 minutes before filling it up.
- Meanwhile preheat the oven at 200 degree Celsius.
- Next, add strawberry compote on the centre of the base pie (pic 2), gently place the top crust(with heart) over the filling and press it lightly. Press the edges with the tines of a fork. (pic 3)
- Place the pie on the parchment lined baking tray.
- Assemble all the hand pies in the same manner.
- Brush it up with some milk and sprinkle some sugar crystal for that extra crunch. (pic 4)
- If the pies aren’t cold, pop them in the freezer for 10 minutes. The colder the better they would hold it’s shape and turn out to be flaky.
- Bake in a preheated oven at 200 degrees for 20-25 minutes.
- Anytime while forming the dough if you find the butter melting too much keep it in the fridge for 15 mins and then resume.
- During summer it is advisable to use small chunks of butter instead of grated butter. Use ice water and cold flour for making the crust.
- Always remember that the pie crust dough should be cold that will make it easier to handle and will give you flaky pies after baking. It’s the cold butter between the layers of the pie crust when exposed to high heat in the oven gives you flaky layers.
- Vinegar helps in reducing gluten formation that doesn’t let your crust become chewy. Especially helpfull if you happen to over work your dough. So do not miss it out.
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