Strawberry Hand Pies with a Lemon Drizzle

• Vegan
• Gluten free

• Produce

  • 1 Lemon drizzle
  • 1 1/4 cups Strawberries

• Condiments

  • 4 tsp Lemon juice
  • 2 tbsp Maple syrup

• Baking & Spices

  • 2 tsp Cane sugar, organic
  • 2 tbsp Coconut sugar or coarse cane sugar
  • 1 1/4 cup Gluten free all purpose flour without xanthan gum
  • 1/2 cup Powdered sugar
  • 1 tsp Psyllium husk
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil, Extra Virgin

• Liquids

  • 3 tbsp Water

Found on asaucykitchen.com

Description

Ingredients

• 1 1/4 cup gluten free all purpose flour without xanthan gum (175 grams)
• 1/2 teaspoon salt
• 2 teaspoons organic cane sugar
• 1 teaspoon psyllium husk (not psyllium husk powder)
• 1/2 cup extra virgin coconut oil (108 grams)* see note
• 3-6 tablespoons ice cold water
• 1 1/4 cups diced strawberries
• 2 tablespoons coconut sugar or coarse cane sugar
• 1 teaspoon lemon juice
• 1/2 tsp vanilla extract
• Lemon Drizzle
• 1/2 cup powdered sugar (62 grams)
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup for brushing over the top of the pie crust

Directions

• Add the flour, salt, sugar, and psyllium husk to a large mixing bowl and whisk together until combined.
• Mix in the coconut oil and with a pastry cutter or fork with the flour. Keep mixing until you get a clumpy/sandy mixture and make sure to leave some of the coconut oil in small pea sized chunks.
• One tablespoon at a time, add in the ice cold water. Dont be tempted to add more than 6 tablespoons of water because then your pie crust will come out as one giant brick.
• Clump the dough together until it sticks and transfer it to a sheet of baking parchment. Form a disc as if you were forming a burger/patty.
• Place the dough in bowl, cover, and place in the fridge for at least 15 minutes.
• Preheat the oven to 400°f/200°C
• Add the diced strawberries, sugar, lemon juice, and vanilla extract to a small bowl and mix together. Set aside while you prep the pie crust.
• After the dough has sat in the fridge to firm up, place the dough between two sheets of baking parchment and begin to roll it out. Roll it out as evenly as you can until its about 1/4 inch thick.
• Using a large circular cookie/biscuit cutter or a cup with a large opening punch out little individual pie crusts. My cup was about 3.5 inches wide.
• Lay the dough circles on the parchment lined sheet. Spoon the strawberries onto the centers of the dough circles. Try not to use too much of the liquid from the strawberry mixture. Take another individual pie crust and place it directly over the top of the filling topped pies.
• With your fingers, gently press the edges together. With the tines of a fork, press around the edges of the hearts to seal, then use a small knife to cut two small vents in the top of each.
• Brush the tops of each pie with maple syrup and then bake for 13-15 minutes.
• Allow the pies to cool before adding the lemon drizzle. To make the drizzle add the powdered sugar and lemon juice to a small bowl and whisking until it comes together.