Strawberry Hand Pies

Hand pies are also called turnovers, but kids love the idea that it's a pie you can hold in your fist—no plates or forks needed. This buttery dough is tough enough to withstand rolling and rerolling by little hands, and the filling—a spoonful of jam—couldn't be easier. Your children's versions may not be quite as beautiful as when an adult handcrafts them to perfection, but they'll be fun and equally delicious.

Sharon Bowers

Strawberry Hand Pies

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    1 1/4 cups all-purpose flour 3 tablespoons ice water
    2 tablespoons sugar, plus more for sprinkling 6 tablespoons strawberry jam
    1/2 teaspoon salt 1 egg, beaten
    1/2 cup (1 stick) unsalted butter, cold


    Total: More than 60 min
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    • 1

      Put the flour, sugar, salt and butter in a food processor and pulse until it resembles cornmeal. With the machine running, add the ice water all at once and process until the dough gathers into a ball. Turn the dough onto a sheet of plastic wrap. Press into a disk and refrigerate for 30 minutes.

    • 2

      When ready to assemble, preheat oven to 425 degrees F and line a baking sheet with parchment paper or lightly buttered foil (not wax paper). Divide the dough into 6 balls. On a lightly floured surface, roll each ball into a circle about 5 inches in diameter.

    • 3

      Put a heaping tablespoon of jam in the center of each circle and fold the dough over into a half-moon shape. Use a fork to press all around the outside edges to seal, and then use the fork to poke a few vent holes in the top crust.

    • 4

      Brush the top with beaten egg and sprinkle with sugar. Bake 10 to 12 minutes, until golden brown. Cool before eating.

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