cancer corn, so I use arrowroot powder instead and it works just fine.
Strawberry Hand Pies
adapted from Martha Stewart
4 1/2 cups whole strawberries, hulled and diced to make about 1 1/2 cups diced strawberries
2 tablespoons sugar
1 tablespoon arrowroot powder
1/2 recipe Pate Brisee* (see below)
1 beaten egg
Course sugar for sprinkling
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Stir strawberries, sugar and arrowroot powder together to combine, set aside.
In between parchment paper or on a lightly floured surface, roll out dough into a large rectangle until about 1/8th of an inch thick. Using a 5-inch cookie cutter (or whatever you have on hand) cut out six circles of dough.
Transfer circles to prepared baking sheet. Brush one half of each circle with the beaten egg then place about 2 tablespoons of strawberries on the same half. Fold dough over and pinch ends together. Brush remaining egg over the top of the dough, sprinkle with course sugar and cut a slit in each hand pie.
Bake for 20-25 minutes, until golden brown. Cool slightly before serving.
2 1/2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 sticks cold butter, cut into 1/2 inch cubes
1/2 cup cold water
Whisk together flour, sugar and salt. With a pastry blender, cut in cold butter until mixture is course and butter is pea-sized. Add in cold water and lightly knead to form dough into a ball. Cut dough in half. Shape each half into a cylinder and cover with plastic wrap. Chill for at least one hour or overnight.
*Note: Since this recipe calls for only half of the Pate Brisee, double wrap the other half in plastic wrap and store in the freezer for later use. When ready to use, pull out of freezer the day before.