Internet Speak Strawberry Pies



For the Pie Dough

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cut into small cubes
  • 1/2 cup plus 1 tablespoon buttermilk

For the Filling

  • 2 heaping cups sliced strawberries
  • 2 tablespoons granulated sugar
  • 1 heaping tablespoon cornstarch
  • squeeze of half a lemon
  • big pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1 large egg, beaten for egg wash


To make the crust

  1. In a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
  2. To make the filling, in a medium bowl toss together sliced strawberries, sugar, cornstarch, lemon, salt and spices. Allow to rest in the refrigerator while you roll out the pie crust. The strawberries will get juicy and extra delicious.
  3. On a well-floured surface, roll one of the pie dough disks out to just under 1/4?-thickness. Use a 3-inch round cookie cutter to cut about 10 to 12 rounds out of the rolled crust. Place the rounds on a plate and place in the refrigerator while you roll out and cut rounds from of the second pie crust disk.
  4. With the pie dough spaces in between the cut circles, use the alphabet cookie cutters to cut out your desired letters. Place the letters on a plate and and place in the refrigerator to chill.
  5. You can re-roll the scraps of pie crust if you’d like to make more pie crust rounds. I found it helpful to chill the dough in between rolling it again.
  6. After rolling and cutting all of the rounds, you should have 24 rounds. Brush half of the rounds lightly with the beaten egg. Place about 1 heaping tablespoon of strawberry filling in the center of each round. Get as much fruit and go easy on the juice.
  7. Lightly stretch the remaining rounds with your fingers. Place the slightly stretched rounds over the fruit-studded rounds. Press the ends together with your fingers. A bit of strawberry juice might seep out of the sides. That’s ok!
  8. Place rounds on a parchment lined baking sheet and refrigerate for 30 minutes. Remove the chilled pie rounds from the fridge and use the tines of a fork to seal the edges. Use a small knife to create a few small vent holes on the top rounds.
  9. Lightly brush the the tops of each heart pairing with beaten egg. Arrange letters as you’d like over each pie round and brush letters lightly with egg wash. Allow little pies to chill in the refrigerator while the oven preheats.
  10. Place racks in the center and upper third of the oven and preheat oven to 400 degrees F.
  11. Bake for about 15 minutes, or until golden brown and bubbling.
  12. Remove from the oven and allow to cool on the pan for 10 minutes before placing on a wire rack to cool completely.
  13. Cookies are best served within 3 days of baking.