Description
Sweet, ripe strawberries in their juices, nestled within mini gluten-free pie crust that’s baked until a beautiful golden brown.
Ingredients
Scale
- 1 large bowl of fresh strawberries, cut into small pieces
- 2 tablespoons of sugar + more for sprinkling
- 1 egg, beaten
- 15 gluten-free mini pie crusts
Instructions
- Pre-heat oven to 350 deg. Fahrenheit (175 deg Celsius)
- Line a baking tray with a silpat
- Mix the two tablespoons of sugar with the fresh cut strawberries, let stand for 10 minutes
- Place 1 tablespoon of strawberry-sugar mixture on one side of a pie crust, and dab the edges of the pie crust with a bit of egg wash
- Fold pie crust into half and use the back of a fork to press down on the edges to seal them
- Repeat until all pie crusts and strawberries are used up
- Place prepared hand pies on the silpat-lined baking tray
- Use a small knife to cut a slit on the top of the hand pies to release vapor
- Brush top of hand pies with the remaining egg wash and sprinkle each pie with a bit of sugar
- Bake pies for around 20 to 25 minutes or until hand pies have turned a golden brown
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Snacks
- Cuisine: Gluten-free