Directions

All Butter Flaky Pie Crust

1. Place flour, salt, baking powder and granulated sugar in a food processor bowl. Pulse a couple of times to combine ingredients.

2. Add butter cubes and pulse 3 to 5 times until flour mixture and butter looks crumbly without large lumps of butter.

3. Add 2 oz of ice cold water and process until it comes together.

4. Remove dough from bowl and split in half. Wrap each half in plastic wrap, using the wrap to bring the dough together to form a round disc.

5. Refrigerate for at least an hour and use within two days. 

Strawberry Jam

1. Yield: 1800 grams (64 oz)

2. Place pectin and 100g of sugar in a small bowl and whisk together until fully combined.

3. Place strawberry purée in a large saucepan and whisk in pectin and sugar mixture to combine.

4. Bring purée and pectin mixture to a rolling boil over high heat, stirring frequently. 

5. Add the remaining 80 grams of sugar, stir to combine well.

6. Return to a rolling boil and boil for another minute while stirring constantly.

7. Remove from heat and skim away any foam on the top. Ladle into sanitized canning jars: leave about ¼" of space at the top. Tap to remove any air bubbles. Wipe rim and place lids.

8. Optional: Follow water bath canning instructions (see here for more information) and process for 10 minutes. Alternatively, you can choose not to can and just store in the refrigerator (see recipe notes). 

Assembling the Strawberry Jam Pastries

1. Preheat oven to 350°F.

2. Take out pie crust dough and thaw for at least 10 minutes, or until dough is manageable enough to roll out with a rolling pin.

3. Place dough in between two sheets of parchment paper and roll dough to about ⅛" in thickness (see recipe notes) and cut into heart-shaped pieces.

4. Take 1 heart-shaped piece, place 1 tablespoon of the Strawberry Jam in the center.

5. Slice strawberries in half and remove stems. Place 1 fresh strawberry half, cut-side down on top of the jam.

6. Brush the edges of the pie with the egg wash (see recipe notes), and place another heart-shaped piece of dough on top of the strawberry and jam.

7. Using a fork, press down the edges to seal the strawberry and jam into the pie. Brush the top crush with the egg wash and sprinkle on granulated sugar.

8. Repeat these steps until all of the pies are filled with the strawberries and strawberry jam, and are ready to bake.

9. Place hand pies on a sheet pan lined with parchment paper or silpat liner.

10. Place pies in the refrigerator until the crusts feel cold and firm (see recipe notes).

11. Before placing the pies in the oven, cut a couple of slits on each pie using a sharp paring knife.

12. Bake at 350°F for 20-25 minutes until golden brown. Check after 15 minutes and turn pan around to achieve even baking.

13. Optional: For a fun garnish, take 1 Chocolate Baton and cut in half at an angle with a sharp knife to resemble a stake. Press the chocolate baton into your strawberry pastry and let some of the strawberry jam spill out!