As I write this, I’m on day 20 of a whole 30. I figured that with quarantine, it was kind of the perfect time to complete a whole 30 for the year since I didn’t finish the one I attempted in January. Without the usual temptations from work, social gatherings, networking events, etc. it’s been nice and easy so far!
With that being said, I made sure to make a festive Memorial Day themed treat before I started the 30 days. Would you expect anything less of me?
These star-shaped hand pies have the most delicious raspberry jam filling and super flakey, buttery crust. They’re drizzled with white icing (an allusion to the “stripes” part of “stars and stripes”!) They’re the perfect size to curb your sweet tooth without overloading on pie (although, is that even possible?) and the best part is you don’t have to use anything other than your hands to eat them. Wahoo!
Star Shaped Raspberry Jam Hand Pies
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1/3 cup butter, chilled and cubed
1/3 cup crisco, chilled cubed
~ 7 tablespoons ice water
1 egg, for egg wash
2 tablespoons of powdered sugar
a few drops of water (or lemon juice)
Process the flour, sugar, and salt together. Add the cold butter and the shortening. Gradually add the water to the mixture, tablespoon by tablespoon, until the crust holds together.
Flatten the crust into two rounds, wrap them in parchment paper, and let them rest in the fridge for at least 30 minutes.
Preheat your oven to 400 F.
When ready, roll out the dough disks and, using a cookie cutter, cut out the star shapes. Place whatever dough you’re not working with in the refrigerator, to keep cool. Assemble half the stars on a baking sheet lined with parchment paper. Place the other half of the stars in the fridge.
Add a 1/2 tablespoon of jam to the center of each star. Cover these with the remaining star cut-outs. Use the back of a fork to press down all around the perimeter of each hand pie, this will seal the edges to prevent seepage, as well as create the crimping effect.
Use a small, sharp knife to cut a little cross in the center of each star so as to allow for venting.
Brush each assembled hand pie with the egg wash. Place all of the assembled hand pies in the fridge for 10 minutes.
Transfer the hand pies to the oven and bake for 12-15 minutes, until golden brown. Remove from the oven and let cool.
While the hand pies cool, make the icing drizzle by combining the powdered sugar and a few drops of water (more or less, depending on desired consistency.)
Once the hand pies are cooled, quickly drizzle the icing over the hand pies. The icing will harden quickly, then your pies are ready to enjoy!
So, Memorial Day 2020. No real plans as of yet except I demand to be outside, weather permitting. I got some new kindle books delivered so at the very least, you can find me in the park on a picnic blanket. Have a good one, friends!