Name: Strawberry Hand Pies
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 servings
Ingredients: 1 pound strawberries, chopped; 1/2 cup granulated sugar; 3 tablespoons cornstarch; 1 teaspoon grated lemon zest; All-purpose flour, for dusting; 2 circles refrigerated pie dough; 1 large egg, lightly beaten; 1 tablespoon milk; 2 tablespoons turbinado sugar

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine the strawberries, granulated sugar and cornstarch. Cook, stirring often, until the strawberries release their juices and the mixture thickens, about 10 minutes. Set aside to cool, then stir in the lemon zest.
On a lightly floured surface, use a rolling pin to gently roll the circles of pie dough. Cut the edges to form each into a large square. Cut each large square into quarters. Place four on the prepared baking sheet. Spoon the strawberry mixture into the center of each of the four squares, leaving a border. Brush the edges with the egg and top with another square. Use a fork to seal the edges and create a decorative border. In the center of each hand pie, use the fork to create a vent. Brush with the milk and sprinkle with the turbinado sugar.
Bake, rotating once, until golden brown, about 30 minutes. Cool on a wire rack.

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