Good things are coming your way. Your first bit of good fortune today, was finding this recipe. These Strawberry Lavender Hand Pies are exceptionally delicious and delightful. The sweet strawberry filling and the buttery, flaky pie crust are perfect together. When you add the lavender icing, they become positively magical. The icing has a touch of lavender that’s just enough to add a subtle floral note. I decorated mine with lavender buds, sprigs of lavender and dried rose petals. These pretty pies are perfect for teatime or fairy picnics.
Strawberry Lavender Hand Pies
Hand held pies with sweet, fresh strawberry filling, wrapped in a buttery, flaky crust and topped with lavender icing.
Ingredients
Pie Crust
- 2 â…” cups (340g) all purpose flour
- 2 tablespoons (25g) sugar
- ½ teaspoon fine sea salt
- ¼ cup (48g) vegetable shortening
- ¾ cup (170g) cold, unsalted butter, cubed
- ½ cup (118ml) ice water
- 1 tablespoon (15ml) apple cider vinegar
- Egg wash: 1 egg beaten with 1 tablespoon of water
Strawberry Filling
- 2 ½ cups (375g) chopped strawberries (1/2-inch pieces)
- 3 tablespoons (38g) sugar
- 2 teaspoons (7g) cornstarch
- ½ teaspoon pure vanilla extract
- 1 pinch fine sea salt
Lavender Icing
- ¾ cup (177ml) half & half
- 1 teaspoon dried culinary lavender* plus extra for sprinkling
- 1 ¼ cups (150g) powdered sugar, sifted
- 1-2 drops lilac gel food coloring
- 1 tiny drop violet gel food coloring
Instructions
Pie Crust
- In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until it's evenly dispersed throughout. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
- In a small bowl, whisk the ice water and vinegar together. Sprinkle over the flour mixture a little at a time, stirring until a shaggy dough forms. You may not need all of the liquid depending on your climate.
- Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Do not overwork the dough! Form the dough into two 4 x 5-inch rectangles. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight.
Strawberry Filling
- In a medium-sized saucepan over medium heat, stir together the strawberries, sugar and cornstarch. Cook, stirring occasionally, until the strawberries release their juices and the mixture starts to bubble. Turn the heat down and simmer until strawberries soften and thicken , about 7-10 minutes. Transfer the mixture to a bowl. Stir in the vanilla and salt and allow to cool to room temperature. Set aside in the refrigerator until ready to use.
Lavender Icing
- In a small saucepan, heat the half & half and the lavender over medium heat, just until bubbles form around the edges. Do not boil. Turn the heat down and simmer gently for 1 minute. Strain the lavender cream into a small bowl. Cover and refrigerate until chilled, about 1 hour.
- Place the powdered sugar in a medium-sized bowl. Add the lavender cream a little at a time, whisking until smooth. Add more lavender cream as needed to achieve the desired consistency. Add the food coloring a little at a time, with the tip of a toothpick, until your desired shade is achieved. Whisk until smooth and well blended.
Assembly
- Preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll the pie dough to 1/8-inch thickness. Cut out sixteen 3 x 4-inch rectangles. Chill in the refrigerator for 15 minutes. Place 8 rectangles onto the baking sheet, about 2 inches apart. Brush the perimeter edges with egg wash. Top each one with about 2 tablespoons of filling. Top with the remaining rectangles. Press the edges to seal. Crimp the edges with a fork. Brush the pies with egg wash. Cut 1/2-inch ventilation slits in the top of each one.
- Bake until golden brown, about 23-28 minutes. Transfer to a cooling rack. Spoon or drizzle the icing over the cooled hand pies. Sprinkle with a few lavender buds.
Notes
*To find culinary lavender, click here.
