makes four pies
For the strawberry filling:
1 1/2 cups organic strawberries, hulled and sliced into quarters
2 tablespoons granulated sugar
1 tablespoon cornstarch
For the pastry dough:
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon granulated sugar
1/2 cup (1 stick) unsalted butter cut into small cubes and frozen
1/8 to 1/4 cup filtered ice water
1 large egg, lightly beaten
sanding sugar, for sprinkling
1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a medium bowl, stir together the quartered strawberries, sugar, and corn starch. Set aside.
3. Add the flour, salt, and sugar to the bowl of a food processor with the pastry blade attached. Add in the frozen butter cubes and process until the mixture looks like small pebbles, about 10-20 seconds.
4. Slowly add in the ice water until the dough just begins to come together. You can check this by pressing a small amount of dough between your fingers -- if it sticks together it's good to go; if it is still crumbly, you need to add a bit more water.
5. Turn the dough out onto a work surface and divide into two portions. Pat each portion into a small round and cover with plastic wrap. Chill the dough rounds for at least one hour.
6. Lightly flour a work surface and roll out one of the dough rounds until it is about 1/8" thick. Cut out a 5- or 6-inch circle.
7. Add 2-3 tablespoons of strawberries to one half of the dough circle (being careful to allow room at the edge). Brush the edges of the round with the beaten egg, then carefully fold the round in half, crimping the edges tightly closed. Repeat with the rest of the dough until you have four hand pies.
8. Brush each pie with the beaten egg. Cut a few small slits into the top of each pie and sprinkle with sanding sugar.
9. Bake for 20-25 minutes, or until golden brown. Remove from the oven and place on a wire rack to cool before serving.