If you're ready to make your own pie dough, consider pint-size hand pies—quite possibly the greatest-dessert delivery system ever invented for backyard barbecues. "Guests can grab one and get right back to swimming," says Emily Luchetti, author of The Fearless Baker
and the executive pastry chef at San Francisco's Waterbar and Farallon.
- 8 Tbsp. (4 ounces) cream cheese, softened
- 8 Tbsp. (1 stick) butter, softened
- 1/4 cup heavy cream
- 1 Tbsp. granulated sugar
- 1/4 tsp. kosher salt
- 1 cup all-purpose flour, plus more for dusting
- 1/3 cup strawberry or apricot jam
- 3/4 cup strawberries (6 to 8) or chopped apricots (about 2)
- 1 egg, beaten
- 1 1/2 Tbsp. raw (turbinado) sugar
Active time: 45 minutes
Total time: 4 hours
Note: The dough can be made up to a day ahead; remove from refrigerator 15 minutes before rolling it out so it has time to warm up slightly.
In a food processor, pulse together cream cheese, butter, cream, granulated sugar and salt until smooth. Add flour and pulse until a sticky dough forms. Cover dough snugly in plastic wrap; chill until firm, 2 to 3 hours.
Preheat oven to 350°. Working on a floured surface, roll out dough into a 10 x 20 rectangle. Using a bowl or glass, cut out 8 (4 1/2") circles.
Drop about 2 tsp. jam onto 1 side of each circle and top with 1 Tbsp. strawberries or apricots. Brush the outer edge of each circle with egg, and then fold over to make half-moons. Press the edges together firmly, and then seal with the tines of a fork. Place on a parchment-paper-lined sheet tray and cut 3 (½) slits in each top. Brush with egg, sprinkle with raw sugar, and bake until golden brown, 30 to 35 minutes.