Today is my birthday. My, how times flies. Because this is such a sweet day I thought I would post something sweet for you!
In case you couldn’t tell, I’m more of a cook than a baker. I feel more comfortable cooking, a mad scientist of sorts, experimenting with new ingredients here and there. Baking is more an exact science, which is why I usually stay away, but I do like to dabble once in awhile.
One of my favorite desserts to indulge in is pie. I love how fresh fruit bursts and becomes ooey and luscious after it bakes in a flaky pie crust. Yum. Because it is prime strawberry season, these seemed absolutely perfect to make.
If you’re a pie crust maker, feel free to make your own crust for these pies. I cheated here and used store bought crust for my pies. I hear these make good leftovers for breakfast the next day too (if you have any leftovers)! Don’t ask me how I know that, just trust me.
I um, got a little too ambitious with the filling so my pies leaked a bit more than they normally would. A personal thank you to the person who invented parchment paper!
About 2 pounds of strawberries (3-4 cups, chopped)
4 tablespoons sugar
2 tablespoons corn starch
pinch of salt
Pre-made pie crusts (4 single rounds total)
sanding or granulated sugar
Preheat your oven to 425 degrees F. Line 2 large cookie sheets with parchment paper.
Combine the strawberries, sugar, corn starch and salt in a medium bowl. Whisk the egg and water together in a small bowl. Let sit and prepare the crusts.
Use a large biscuit cutter or large mouthed glass or mug and cut as many 5-inch rounds as you can. Combine any leftover scraps of dough and roll it flat with a rolling pin. Cut another 5-inch round from the combined scraps.
Put about 2 tablespoons of filling in the middle of the rounds. Brush the edges with the egg wash, then fold the crust in half and create a half circle. Press and crimp the edges to seal. Place the pies on the prepared cookie sheets. Cut a vent into each round then brush each pie with more egg wash and sprinkle with sugar.
Bake for 20-25 minutes or until golden brown.
Keep in a sealed container at room temperature for up to 2 days.