Description
These Strawberry Ruby Orange Heart-Shaped Hand Pies are a delightful, sweet treat perfect for sharing. Featuring a flaky homemade pie crust filled with a luscious mixture of fresh strawberries and ruby orange juice, these hand pies combine bright citrus notes with juicy berries for a fresh, flavorful dessert. Shaped into charming hearts and baked to golden perfection, they make an ideal treat for Valentine’s Day, afternoon tea, or any special occasion.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup unsalted butter, cold and cut into cubes
- 1/4 cup ice water (more if needed)
Filling
- 1 cup fresh strawberries, diced
- 1/2 cup ruby orange juice (about 2 ruby oranges)
- Zest of 1 ruby orange
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- Pinch of salt
Finishing
- 1 large egg
- 1 tbsp water
- 1 tbsp sugar (optional, for sprinkling)
Instructions
- Make the Pie Crust: In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Form the Dough: Slowly add ice water, a tablespoon at a time, mixing until the dough begins to come together. Turn the dough out onto a floured surface, shape into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Prepare the Filling: In a small saucepan, combine diced strawberries, ruby orange juice, orange zest, sugar, cornstarch, vanilla extract, and a pinch of salt. Cook over medium heat, stirring constantly, until thickened and strawberries have broken down, about 5-7 minutes. Remove from heat and let cool completely.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a heart-shaped cookie cutter to cut out dough hearts.
- Assemble Hand Pies: Place a spoonful of the cooled filling in the center of half of the dough hearts, leaving a border around the edges. Top with remaining hearts, pressing edges to seal then crimp with a fork.
- Apply Egg Wash: Beat the egg with 1 tablespoon water. Brush the tops of the pies with the egg wash and sprinkle with sugar if desired.
- Bake: Bake hand pies for 18-20 minutes until crust is golden brown. Remove from oven and cool slightly.
- Serve: Enjoy warm or at room temperature, perfect with tea or as a charming dessert.
Notes
- Make sure the butter is cold to achieve a flaky crust.
- Adjust water quantity slightly if the dough is too dry or too sticky.
- Allow the filling to cool completely before assembling to prevent soggy crusts.
- The hand pies can be stored in an airtight container at room temperature for up to 2 days.
- For a vegan version, substitute butter with vegan margarine and use a plant-based egg replacer for egg wash.
