I never understood the expression “easy as pie”. I mean, pie isn’t complicated, but to say it’s easy is a bit of a stretch. It takes a decent amount of time and effort to make a pie from scratch. Now hand pies on the other hand (pun intended) are a different story. Hand pies are definitely easy and are so versatile! You can fill them with savory fillings like spinach, feta, and sun-dried tomatoes or go the more traditional, sweet route using fruit like cherry or apple.
I filled my adorable little pies with fresh lime zest, basil, and bright, juicy strawberries. I also topped with tangy, but sweet honey-lime greek yogurt. Totally optional, but oh so delicious.
When I first made these, I was worried that the basil, lime and strawberry combination in a dessert would be a little too exotic for my husband’s taste (even though he does enjoy the crazy dishes I whip up sometimes, like my strawberry guacamole) But he loved these! He especially loved the honey-lime yogurt that I made to accompany them. Even though you would expect to have ice cream with pie, the yogurt was a delicious and unique twist that fit perfectly with these other flavors.
- 1 cup strawberries, hulled and chopped
- 2 tablespoons of sugar
- 2 teaspoons chopped basil
- zest of a lime
- 2 teaspoons cornstarch or arrowroot powder
- 1 batch pie dough or (1 store bought pie crust)
- 2 teaspoons half & half
- raw or turbinado sugar, for sprinkling on top
- 1 cup greek yogurt
- 3 tablespoons honey
- 1 teaspoon lime juice
- zest of 1 lime
- Here's what you do:
- Preheat your oven to 425 degrees. Prepare a baking sheet either with parchment paper or a Silpat.
- Combine the greek yogurt, honey, lime juice and lime zest in a bowl. Refrigerate for up to an hour, stir again when you remove from the fridge.
- In a small bowl, combine chopped strawberries with sugar, cornstarch, lime zest and chopped basil.
- Roll out your dough onto a lightly floured surface. Using a round cookie cutter, cut out 8 circles in the dough. I used a 4 inch and had some dough to spare. Transfer four of these circle to the baking sheet.
- Place about 1 - 1 1/2 tablespoons of the strawberry basil mixture into the center of each circle. Brush a little bit of half & half around the edge and lay one of the other 4 circles on top.
- Crimp using your fingers or a fork - just making sure to get as tight of a seal as you can. Cut a slit in the top of each piecrust with a knife or poke with a fork.
- Brush the top of the mini pie with half & half and sprinkle with turbinado sugar. Repeat with the other 3 circles.
- Bake for about 15 minutes or until the pies are golden brown. Transfer the pies to a wire rack to cool. When pies are cool and ready to serve, top each pie with a generous dollop of the honey-lime greek yogurt and garnish with fresh basil.
- This recipe serves 4... or 3 and you can have the leftover hand pie for a breakfast treat;)