Hand pie season has arrived! The markets are slowly but surely filling up with beautiful fresh fruit and that means we want come up with as many ways to eat it while it lasts.
With everything from preserves to pies on our minds, we’re currently crushing on these Strawberry Hand Pies with Mascarpone and Lime. With a full-fat all-butter dough, sweet strawberries, creamy mascarpone cheese, and a tangy note of lime Strawberry Hand Pies take a little time but they’re totally worth it!
Recipe
Strawberry Hand Pies with Mascarpone and Lime
Yield: 12
Description
With a full-fat all-butter dough, sweet strawberries, creamy mascarpone cheese, and a tangy note of lime Strawberry Hand Pies take a little time but they’re totally worth it!
Equipment
- Measuring cups and spoons
- Mixing bowl
- Pastry blender or food processor
- Plastic wrap or bees wax wrap
- 2 baking sheets
- Parchment paper
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup unsalted butter, cut into small cubes, chilled
- ¼ to ½ cup ice water
- 1 ½ cups strawberries, quartered
- 2 tablespoons fresh lime juice
- ½ teaspoon lime zest
- 1 teaspoon vanilla, divided
- 2 tablespoons + 1 teaspoon sugar
- 1 ¼ cups Mascarpone cheese
- 1 egg, lightly beaten
Instructions
CRUST
- Mix flour and salt in a large bowl.
- Add chilled butter and blend using a pastry blender, food processor, or a couple of forks until the mixture resembles a coarse meal - work fast to keep the butter cold!
- Add ice water by the tablespoon and work the mix until it starts to come together as a soft dough.
- Gather dough together quickly with your hands, divide it in half, shape each half into a disk, and wrap with plastic wrap (or a reusable alternative like bees wax wrap).
- Chill in the fridge two hours up to overnight.
STRAWBERRY FILLING
- While your dough is chilling place strawberries, lime juice, lime zest, sugar, and ½ teaspoon vanilla in a heavy pot over medium heat.
- Simmer until strawberries release their juice and are soft, about 10 minutes. Set aside to cool.
MASCARPONE FILLING
- Mix the mascarpone cheese, egg, remaining ½ teaspoon of vanilla, and 1 teaspoon of sugar. Set aside.
ASSEMBLY
- Preheat oven to 350ºF (180°C). Line two baking sheets with parchment paper.
- Remove chilled dough disks from fridge, and roll ⅛ to ¼-inch thick.
- Cut small circles with a round cookie cutter or a knife remembering you need two dough circles per pie.
- Divide the dough circles into two groups and cut steam vents on the circles that will go on the tops of the hand pies (we used a piping tip to cut our steam vent circles).
- Lay out the bottom dough circles on a work surface.
- Spoon or pipe a teaspoon or so of mascarpone filling on each circle then top with the same amount of strawberry filling. It is important that you don’t add too much filling (about the size of a walnut) and keep the fillings in the center of the dough or else your pie may not close.
- Brush the exposed edges of dough around the filling with lightly beaten egg. Place a dough circle with steam vents on top and seal the edges gently gently with a fork. Repeat for all remaining dough circles and place on prepared baking sheets.
- Place assembled hand pies on the parchment-lined tray in the freezer and chill 10 to 20 minutes.
- Remove hand pies from freezer, brush the top of each with remaining beaten egg, and sprinkle with sugar.
- Bake 25-30 minutes or until golden brown. Cool before eating as filling will be extremely hot.
Nutrition
Serving: 1g | Calories: 450kcal | Carbohydrates: 24g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Cholesterol: 120mg | Sodium: 388mg | Fiber: 1g | Sugar: 3g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
This Strawberry Hand Pies With Mascarpone And Lime post was originally published by Gabriel Carbrea of Artful Desperado on May 7, 2015 and was updated on May 17, 2019.
Katrina @ Warm Vanilla Sugar says
I love this flavour! And these are super pretty too! Definitely need to try!
Mallory @forkvsspoon says
Oh, I love berry season. It really is the best…or maybe I just like the pies that are produced from it! These handpies are just lovely!
Sebastien says
Looks yummy. Definitely trying this week.
You lost me with the dough, though.
1)Cut dough in half, shape into disks, cover with plastic wrap and place in the fridge for at least 2 hours (overnight works too).
2)Preheat the oven at 350F
Take dough disks out of the oven, and roll them on a lightly floured surface. You want them to be half the thickness of your pinky finger – not too think not to thick. Using cookie cutters or a knife, cut small circles, remember you’ll need 2 per pie (one for the bottom and the one for the top). Place half of the circles in the fridge and work with the other half.
Can you help? take the dough out of the oven? I thought it was in the fridge… and the 2 parts about making disks..
hum, lost lost lost… : )
Gabriel Cabrera says
haha oops! my bad! Too much sugar :) I fixed it, yes you are right, they’re in the fridge, so you should take them out of the fridge! and you make the disks by shaping each half into a ball, then you press to flatten (added that too). :D Thanks mister!
cynthia says
These. Are. Perfect. Gabriel, how do you always knock it out of the park?! These little pies look and sound ridiculously amazing. Thank you for nonstop fabulousness all the time.
Gabriel Cabrera says
*blush* aaah thanks so much Cynthia! Appreciate it! ^_^
Alanna says
These little guys are too pretty, and those flavors together sound amazing! I would do most anything for one to magically appear next to my tea right about now. Yum!!
Tanya says
I like all these small things – hand pies, portioned clafoutis and crumbles… These pies looks really good!
Gabriel Cabrera says
Thanks Tanya!
kristie {birch and wild} says
These are just the cutest! I love the idea of strawberry and lime. It reminds me of a margarita!
Lindsey | Lou Lou Biscuit says
Wow, Gabriel. I can’t believe how pretty these are! Hand pies are the ultimate cute, nostalgic dessert. The flavor combination sounds melt in your mouth delicious. I love mascarpone
Lynn says
These look amazing. Would you say that the crust thickness is about 1/4 inch?
Thank you!