I started this blog over three and a half years ago. It’s been a slow run, but it’s coming along.
I told myself that I’d be as transparent with my readers as possible. Because if my goal is to tie together baking with my life and how Jesus has impacted it, I can’t really do so without being honest and open to a certain extent.
So here it is: breakups aren’t easy.
But sometimes…they’re necessary. It’s easy to be angry and bitter. It’s okay to be emotional and to cry. It’s okay to not be okay.
What did I gain from this? A lot. From learning how to be empathetic, to not being judgmental, to being more patient and encouraging, to being more open, to taking things easy and not stressing out. From learning the necessity of prayer, to not being so nit-picky, to learning how to actually take care of the person in front of you instead of trying to plan five million steps ahead. From learning the importance of trusting in God (which is a continual struggle), to having Christ as the center of your relationship, to seeking wise counsel, to being a partner. From learning to strive for godliness together, to learning how to make each other better people, to rebuking and molding each other. And this list can go on and on.
I’m doing okay, in case you’re wondering. It’s hard sometimes, but I know for a fact that it was the best route for us to take–to grow and to be molded separately. And I think that’s what brings peace for me: knowing full well that it was for our good and that it was faithfully ordained by God. It was worth the fight, because it bore fruit during and after the relationship.
I asked for life experiences when I moved up so I could learn and better minister to others, and this is one of them. So here I am, persevering, praying, and fighting–literally through the love of others and the grace of God.
Now, it’s a weird transition from talking about my life to talking about strawberries, but I’m going to do it anyway. Berry season is one of my favorite parts of summer, so it only felt necessary to use strawberries for the letter s. Other ideas, if you’re curious: sour cream and onion pretzels, sour cream and onion biscuits…yeah, really not that much.
I’ve never made a pie before, so I admit that this is the closest I’ve been to making one. But I’m glad I picked hand pies, because they came out so much cuter and were easier to photograph. These pies turned out to be pretty much what you’d expect–sweet strawberries stuffed in a flaky, buttery crust, topped with crunchy raw sugar. The dough can be difficult to work with once the butter starts melting from the warmth of your hands, so work quickly. The trick to flakiness is to have everything cold before it hits the heat of the oven. I tried doing this by working quickly with the dough and leaving the hand pies in the fridge for a couple minutes before throwing them into the oven. Also, the recipe makes enough dough for two batches of hand pies. Don’t forget to cut slits on the tops of the pies to let the steam escape. Just don’t forget to make these delicious pies–berry season is almost over!
Strawberry Hand Pies
Makes 6 hand pies
Adapted From Martha Stewart
For the dough/pâte brisée (enough for two batches):
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup cold, ice water
For the strawberry filling:
1 1/2 cups strawberries, hulled and cut in half or quarters
2 tablespoons granulated sugar
1 tablespoon cornstarch
All-purpose flour, for work surface
1 large egg, lightly beaten
Raw sugar, for sprinkling
- For the dough: Combine flour, salt, and sugar in a bowl (or in a food processor, if using). Add the butter, and, using a pastry cutter, blend until the mixture resembles coarse meal.
- Add ice water, tablespoon by tablespoon, until the dough holds together without being wet or sticky. If the dough is still crumbly when you squeeze a small amount together, add a little more water. Be careful to not overwork the dough.
- Divide the dough in half. Flatten each half into a disk and wrap in plastic wrap. Chill the dough until needed.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a Silpat.
- For the filling: In a medium bowl, stir together the strawberries, sugar, and cornstarch.
- On a lightly floured work surface, roll dough into a large rectangle, about 1/8 inch thick. At this point, you can either cut rounds (and fold them over to make half-circles or top them with another round) or rectangles into sizes you please. I ended up doing rounds topped with another round.
- Depending on the size of your round/rectangle, place the strawberry mixture onto the cut dough. Lightly brush the beaten egg around the edge, and either fold the remaining dough over to enclose or top with another piece of dough. Gently press the edges together to seal, crimping the edges with a fork if desired. Brush the tops of each pie with egg, and using a paring knife, cut slits on the top of each pie. This is to ensure that the steam can escape while baking. Sprinkle each pie generously with raw sugar.
- Bake the pies until golden brown, about 20 to 25 minutes. Cool slightly before serving.
Until next time (hopefully before the end of the year),
Soli Deo Gloria, and Happy reading, eating, and baking!