Ingredients
- Hand Pie Dough:
- 8 oz all purpose flour
- 1/2 oz granulated sugar
- 1 1/2 teaspoons kosher salt
- 8 oz unsalted butter, cold, cut into 1/2” cubes
- 4 oz water, ice cold
-
- RX Vanilla Almond Frosting:
- 1 Jar RX Nut Butter Vanilla Almond Butter
- 1 tablespoon corn syrup (or glucose syrup)
- 2 oz confectioner’s sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla paste
-
- Fruity Filling:
- 12 oz fresh strawberries, cleaned, trimmed, and cut into small pieces
- 4 1/2 oz granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla paste
- 1/4 teaspoon kosher salt
- 1 oz lemon juice
Directions
1. Hand Pie Dough: (Yield = 10 x 5" pies)
- Place the flour, sugar, and salt in the bowl of a food processor
- Pulse to combine
- Flatten the butter a bit before adding the the food processor
- Pulse until the mixture resembles cornmeal
- Add in the water
- Transfer the dough to a generously floured workspace (wood tabletops are ideal here!)
- Roll into a 1/2” rectangle (for the amount of dough in this size recipe, roll it into a 10” x 15” sheet) Chill for 1 hour
- Make one “letter fold” by folding the left side over the middle section, and then the right side over that Chill for 30 minutes
- Roll the folded dough into an 1/4” thick sheet of dough, make sure to flour well so it doesn’t stick to the work surface
- Chill the dough until the butter has become firm again
2. Vanilla Almond Butter Frosting:
- Blend all the ingredients in a food processor until it comes together
- Store in piping bags at room temperature
3. Fruity Filling:
- Pulse sugar, cornstarch, and salt in a food processor to mix together
- Add the strawberries and vanilla, pulse to combine, it will help break up the strawberries into chunks
- Place the strawberry mixture into a large pot and bring to a simmer while stirring constantly
- Cook the strawberry mixture until thick, like jam. Make sure to simmer the mixture for at least 5 minutes. This will ensure that the starch has been cooked out.
- Take the jam off the heat, add the lemon juice, chill in an ice bath (make sure the jam is cold before filling the pies)
- Store in piping bags, chilled
