# What you'll need:
→ Pie Dough
01 - 2.5 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup cold unsalted butter, cubed
05 - 6 to 8 tablespoons ice water
→ Strawberry Filling
06 - 2 cups fresh strawberries, hulled and diced
07 - 1/3 cup granulated sugar
08 - 1 tablespoon cornstarch
09 - 1 teaspoon fresh lemon juice
10 - 1/2 teaspoon vanilla extract
11 - Pinch of salt
→ Assembly
12 - 1 large egg, beaten for egg wash
13 - 1 tablespoon coarse sugar for sprinkling
# Method:
01 - In a large mixing bowl, whisk together flour, granulated sugar, and salt. Add cold cubed butter and cut in using a pastry blender or fork until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Gradually add ice water one tablespoon at a time, mixing gently just until the dough comes together without overworking. Divide dough in half, shape each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour until chilled and firm.
02 - In a medium bowl, combine diced strawberries with granulated sugar, cornstarch, fresh lemon juice, vanilla extract, and salt. Toss gently to coat evenly and allow the mixture to macerate for 10 minutes, allowing the strawberries to release their juices.
03 - Preheat oven to 400°F and line a baking sheet with parchment paper. On a lightly floured surface, roll out one disk of chilled dough to approximately 1/8 inch thickness. Using a knife or pastry wheel, cut out 8 rectangles or circles measuring about 3 by 4 inches each and transfer to the prepared baking sheet. Spoon 2 to 3 tablespoons of strawberry filling onto the center of each pastry piece, leaving a 1/2 inch border around the edges. Roll out the second dough disk to the same thickness and cut matching shapes. For lattice tops, slice each piece lengthwise into 6 thin strips and weave them together in a crosshatch pattern. Position lattice tops over filled bottoms, trim excess dough at edges, and press firmly to seal. Crimp the sealed edges decoratively using the tines of a fork.
04 - Brush the surface of each hand pie generously with beaten egg wash and sprinkle evenly with coarse sugar for a glistening finish. Bake for 22 to 25 minutes until the crust is deep golden brown and the filling bubbles slightly at the edges. Remove from oven and allow pies to cool on a wire rack for at least 15 minutes before serving to set the filling.
