Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) unsalted butter, cold and cut into cubes
  • 1/2 cup (120ml) ice water, plus more if needed
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 pound (450g) fresh strawberries, hulled and quartered
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (15g) cornstarch
  • 1 tablespoon (15ml) lemon juice
  • 1/4 teaspoon (1g) ground cinnamon
  • 1 large egg
  • 1 tablespoon (15ml) milk or water
  • Coarse sugar (optional)

Instructions:

  1. Combine flour and salt in a food processor or large bowl. Add cold butter and pulse (or cut in with a pastry blender) until mixture resembles coarse crumbs. Combine ice water and vinegar. Gradually add to the flour mixture, pulsing (or mixing) until just combined. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Combine strawberries, sugar, cornstarch, lemon juice, and cinnamon in a bowl. Gently toss to combine and set aside.
  3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a heart-shaped cookie cutter to cut out even numbers of hearts. Place half of the hearts on the prepared baking sheet. Spoon a generous amount of strawberry filling onto the center of each heart. Top with the remaining heart cutouts. Crimp the edges of each pie with a fork to seal. Cut a few small slits in the top of each pie to vent steam.
  4. Whisk together the egg and milk (or water) for the egg wash. Brush the tops of the hand pies with egg wash. Sprinkle with coarse sugar (if using). Bake for 20-25 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.