Scrumptious yet easy to assemble, hand pies are baked in their own containers, so they travel well to picnics, bake sales, and potluck dinners. You don’t need a fork to eat one, or even a plate. Each is dainty enough to hold in your hand, and guaranteed to disappear in a few bites. But beyond the appeal of their size and portability lie the delicious components—in this case, a tender crust and tangy filling made from sun-dried strawberries and chunky preserves. You can also use fresh berries, if you prefer: Pair one tablespoon diced small strawberry, and one tablespoon of the jam for each pie; omit step 2.

　　

Ingredients

makes 20

　　All-purpose flour, for dusting

　　Hand Pie Dough (recipe follows)

　　2 cups sun-dried strawberries

　　1 1/2 cups water

　　1 vanilla bean, halved lengthwise

　　2 teaspoons finely grated lemon zest plus 1 teaspoon fresh lemon juice

　　1 cup chunky strawberry preserves

　　1 large egg white, for egg wash

　　1/4 cup sugar, for sprinkling

　　

Hand Pie Dough

3 cups all-purpose flour

　　1/4 teaspoon baking soda

　　1 teaspoon baking powder

　　1/2 teaspoon salt

　　2 teaspoons finely grated lemon zest

　　1/2 cup (1 stick) unsalted butter, room temperature

　　1 cup sugar

　　1 large egg

　　3 ounces cream cheese, room temperature

　　2 tablespoons low-fat buttermilk

　　1 teaspoon pure vanilla extract

　　(makes enough for 20 hand pies)

　　

Step 1

On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4 1/2 inch round cookie cutter, cut out 20 rounds, and transfer to parchment-lined rimmed baking sheets. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 2

In a medium saucepan, combine sun-dried strawberries and the water. Scrape in vanilla seeds (reserve pod for another use). Bring mixture to a boil. Reduce heat, and simmer until most of the water has been absorbed, about 20 minutes. Remove from heat, and stir in zest, juice, and preserves. Let cool completely.

　　

Step 3

Let dough stand at room temperature until pliable, 2 to 3 minutes. Spoon 1 tablespoon filling onto center of a dough round, and brush edges with water. Fold round in half; using a fork, press down on edges to seal. Repeat with remaining rounds. Refrigerate or freeze pies 30 minutes.

　　

Step 4

Preheat oven to 375°F. Lightly beat egg white, and brush over dough. Sprinkle pies evenly with the sugar. Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool. Serve warm or at room temperature.

　　

Hand Pie Dough

Step 5

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and zest.

　　

Step 6

With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 5 minutes. Add egg, and beat until just combined. Add cream cheese, buttermilk, and vanilla; beat until well combined. Add reserved flour mixture, and beat until smooth. Form dough into a ball, and cover with plastic wrap; flatten into a disk, and refrigerate 1 hour or up to overnight, or freeze up to 1 month (thaw in refrigerator before using).

　　Martha Stewart's New Pies and Tarts