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Strawberry Kiwi Hand Pies

June 1, 2017




Strawberry Kiwi Hand Pies 



You know what I didn’t realize was missing in every single pie I’ve ever eaten in my life? 




After creating these adorable little pillows of strawberry nostalgia, I actually felt bad for all the summer vacation time I wasted indoors as a kid because we never knew what a handpie was. I’d like all of my woefully misused pie-eating time returned to me and added directly on to the end of this summer. 


Thank you for my time. 




And if you think I’m one of those people that INSIST on going to those pick-your-own strawberry farms, even though I’m both petrified of bees AND allergic, you’d be crazy... I’d be placing myself in the middle of hostile enemy territory.






*Looks around while whistling*


Sidenote: I dropped two of these strawberry baskets prior to this picture being taken from running away from any and all buzzing sounds. Matt proceeded to shake his head at me before bravely retrieving all the MIA/POW berries in my wake from behind enemy lines.




He really deserved a medal for his bravery out there. But since I’m fresh out of purple hearts, a Strawberry Kiwiberry Handpie will have to do.


Have you ever seen a kiwiberry? They’re like the cooler, more popular cousin of the traditional kiwis were all used to. I got these at Whole Foods located next to the berries, but you can absolutely use regular kiwi if you can’t find them. As you can see here, they’re almost the size of a small strawberry, but without that furry skin that you have to cut off. They taste just like a kiwi but with less work, and, you know…nobody aspirates on kiwi fuzz. Everybody wins!


This recipe calls for a batch of my Perfect Pie Dough, which you can find here. This is my own tried-and-true version that I’ve adapted over the years to what I think is perfect. It’s a fairly simple and straightforward recipe, no complicated steps or elaborate time restrictions, which is how I think a pie dough should be.


You start this recipe by essentially making a strawberry jam that is just…incredible. So you won’t have to worry about the extra you'll likely have left over after the handpies are done- I doubt it will last long. It’s important to note that you do NOT put the kiwiberry slices in the pot with the strawberry jam.


Have you ever noticed that nobody really bakes with kiwifruit?


Here's why- kiwifruit contains an enzyme that breaks down the protein structures that we need to use to build our jams thick texture. If we put it in now too much heat would destroy taste bitter- not to mention ruin our handpies. So I thought of a way to work around this by waiting until the strawberry jam has gelatinized and cooled, and then the raw slices are added on top the jam before applying the top layer of dough. This ensures the kiwis don’t heat up too quickly since the jam is at room-temperature. And by adding the egg wash with water (not milk) we give the kiwis a little security blanket from the heat, since eggs make great insulators.


Mmmm. I couldn’t even wait until the pictures were done to eat one.

I hope you enjoy these as much as I did!


Fine me on Instagram @aswedetooth!

 I’d love to see what you’re baking!








Strawberry Kiwiberry Handpies

Serves: About 9 mini pies


1 batch Perfect Pie Crust that’s been rested in the refrigerator for at least 1 hour

8 oz. fresh strawberries, trimmed and quartered

3 tbsp sugar

2 tsp cornstarch

1 ½ tsp fresh lemon juice

9 Kiwiberries (approx one small container)

1 egg beaten well with 1 tsp of water

Demerara sugar (to sprinkle on crust)


1.       In a pot or saucepan over medium heat, combine the strawberries, sugar, cornstarch and lemon juice and stir to combine.

2.       Let the mixture cook until the strawberries start to release their juices and the mixture thickens up, about 5-7 minutes. Gently stir the mixture occasionally during this time, but don’t break up the strawberries too much.

3.       Transfer the jam to a bowl and let it cool

4.       Meanwhile, preheat your oven to 350 degrees and place a silicone baking mat or parchment paper on a baking sheet. Flour the counter well and roll out the dough with a rolling pin to about ¼ in thick.

5.       Using a large circle cookie cutter, begin cutting out rounds of the dough and placing them on the baking sheet. You’ll need two pieces for each handpie, totaling 18, depending on the size of your cookie cutter.

6.       Using a small disher, place one scoop of the cooled strawberry jam into the center of half the circles, and brush around the jam with the egg wash and a pastry brush.

7.       Cut the kiwiberries into small slices and lay them directly on top the strawberry jam

8.       Lay the remaining circles of dough on top the strawberry jam and press around the pies with the tines of a fork or a crisper to ensure there is a seal all the way around so jam doesn’t ooze out.

9.       Using a small paring knife, score the top of each pie with a little slit to ensure steam can escape during the baking process.

10.   Brush the tops of each pie with the remaining egg wash mixture, and sprinkle generously with the Demerara sugar to create that nice crispy top to the pies.

11.   Bake for 25-30 minutes, or until the outside edge of each pie is golden brown

12.   Let cool slightly and serve!


To store- place each pie in a plastic resealable bag and keep them at room temperature for 3-4 days. For the extra strawberry jam, place in a clean, dry canning jar and store in the fridge for up to 1 week (even though it won’t last that long!)




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