Strawberry Hand Pies

Dartmouth, NS resident Sue Morrison started baking when she was just a little girl.  Her mother saw the passion and the potential and gave her free reign to create in the kitchen.

Pastry Chef Sue MorrisonNow Sue is an award winning pastry chef who also blogs about baking and teaches others the fine art of dessert preparation too.

This September Susan will be sharing her skills with students at the NSCC Akerley campus – teaching an Intro to Baking class followed by an Intro to Bread Making in November.

Twice a month, Sue can be found at the Bedford Superstore for the Sunday Afternoon Baking Club, and pops up occasionally at other Superstores around town to teach Hands-On Pie Making Workshops and a Christmas Cookie Exchange.

Most recently, Sue has gotten involved in a program in local high schools called Options and Opportunities – or, O2 – which teaches Grade 10 students basic baking skills and gives them insight into the career of a pastry chef. She has also just been named the Kitchen Aid Ambassador.

Strawberry Hand Pies bakedOver the years, Sue has taught more than 1000 people how to decorate cakes, and hundreds of others how to bake, make chocolate, and make bread.

So naturally when a woman that qualified offers to share her recipe for Strawberry Hand Pies – you feature it and be thankful!

So big THANKS Sue – we're ever so grateful.  Can't wait to make 'em... and eat 'em too!!! 🙂


Strawberry Hand Pies

"What do strawberries and Cape Breton have in common?  For me it means summer is officially here.  For the past 10 years I have been spending time at the family cottage on the Bras d’Or Lakes and each July I am reminded that locally grown strawberries really do taste like sunshine.  This year, after eating several bowls of the luscious fruit, I decided to make some hand pies so we could take them along with us to the beach or just to the deck to enjoy with a cup of tea.  I decided to use a pie dough that uses cream cheese, a rich addition that makes the dough easy to handle. These hand pies never made it to the beach but were gobbled up quite quickly and enjoyed with tea on the deck!" Sue Morrison

1/2 cup unsalted butter, cold
4 oz cream cheese, cold
1/4 cup milk or cream
pinch of salt
1 1/2 cups all purpose flour

Egg wash: 2 eggs, pinch of salt, 1 tablespoon water

1 pint strawberries, cleaned, hulled and sliced
Sugar to taste
squeeze of lemon
2 teaspoons cornstarch

Combine the flour and salt.

Cut in the butter until it resembles a coarse meal and then cut in the cream cheese until it is well combined.

Add the milk or cream and stir.

Don’t worry if it doesn’t look like it is coming together, just use your hands and start folding (gently!!) the dough over on itself.  The cream cheese will soften and hold everything together.  Form the dough into a disk and chill it for about an hour.

Roll the chilled dough out to about 1/4 inch thick.  Using a 5″ round cutter, cut out circles of dough and place on a parchment lined or non-stick baking sheet.

Lightly egg wash half of the edge, place a teaspoon of filling in the middle and fold the dough over and seal in a semi circle.

Egg wash, sprinkle with sugar and poke a small hole in the top to allow the steam to escape.  Repeat for the remaining circles of dough.

Bake in a 375F oven for approximately 20 minutes.  Remove from oven, allow to cool slightly and dust with icing sugar, if desired.

originally posted summer 2011



1 Comment »

  1. These are really good, although I was unsure how many this since batch was supposed to make. I ended up with 11, but I think they we not rolled thin enough.

    Comment by Jim Debner — August 20, 2012 @ 7:30 pm

Leave a comment

Follow Sea and be Scene on Twitter