Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C). Chop the
Fresh Strawberries (600 g)
and place in a mixing bowl. Set aside.
Step 2
Add
Milk (120 mL)
and
Distilled White Vinegar (45 mL)
to a bowl. Place in freezer to chill.
Step 3
Measure the dry ingredients:
All-Purpose Flour (310 g)
,
Whole Wheat Pastry Flour (300 g)
,
Salt (6 g)
, and
Granulated Sugar (100 g)
into a bowl and stir well.
Step 4
Slice the
Butter (240 g)
into thin slices, and cut into the flour mixture with a pastry cutter, or use your hands to rub the flour into the butter until it is the consistency of moist sand.
Step 5
Add the milk mixture, along with the
Sour Cream (120 g)
. Stir until dough clings together. If your flour mixture is still a little dry and crumbly, you may add a little more cold water until it all clings together nicely.
Step 6
I always stir until mixture clings together, but not to over mix or over knead. Pat together and form into a nice ball.
Step 7
Place on a floured surface and roll out into a rectangular slab about 1/8 of an inch thick. Cut out the circles with a biscuit cutter.
Step 8
Place circles onto cookie sheets; fill each cookie sheet, leaving half of the dough for the top pastry.
Step 9
For the filling, add
Granulated Sugar (60 g)
and
All-Purpose Flour (25 g)
to the sliced strawberries and stir until well mixed.
Step 10
Add a spoonful of the filling to each circle of dough on your cookie sheet.
Step 11
Top with another pastry circle. Press both sides together with a fork.
Step 12
Cut a slit in the top of each with a knife, and bake for approximately 25 minutes or until slightly golden, with bubbly center. In the meantime, make the icing.
Step 13
Mix together
Powdered Confectioners Sugar (110 g)
,
Half and Half (30 mL)
, and
Vanilla Extract (8 mL)
adding more milk if you desire a thinner icing and less if you desire thicker.
Step 14
Remove pies from oven, drizzle with icing and serve hot or cold.
