These are my latest obsession. These palm-sized closed pies are loaded with delicious fresh strawberries and lots of chocolate chips- a mix of milk chocolate and dark chocolate. The pie crust bakes to a golden brown buttery perfection that melts in your mouth. They’re amazing to eat hot, right out of the oven with the cooked strawberries bubbling from the pie. They’re delicious as it is or with a scoop of vanilla bean ice cream.
To start off, make the pie dough. Its made by mixing in cold butter with a mixture of flour, oats, sugar and salt. The butter is pressed with the flour between 2 fingers and flattened first. Then its roughly brought together with a few teaspoons of ice cold water. It is rested in the fridge for 30 minutes before rolling out. ( I quartered the dough and placed it in the fridge to make the rolling process easier)
While the dough is resting, prep the filling. Chop the strawberries. In a small bowl, mix sugar and cornflour. And in a third bowl keep dark, white and milk chocolate ready. You could use just one kind of chocolate too. (You can mix it all together, but the strawberries will start releasing water and assembling the pie will be VERY difficult and messy)
Roll the dough out with the help of some flour, working with one quarter at a time. Keep the unused dough n the fridge. (Dust flour on the work surface, on hands and rolling pin). Cut on rounds from the dough. You will get 12 rounds. (Youll need 2 rounds for 1 pie)
Put some of the chopped strawberries, some choco chips, and a little bit of the sugar cornflour mixture. Seal the edge by running a wet finger on the edge of the first round close the pie with another round. Let it rest in the fridge for another 30-45 minutes.
Once it has rested, Brush the top with some milk or melted butter and sprinkle sugar on top.
Bake at a high temperature till its golden brown on top. Serve hot.
Total Time: 1.5 Hours
Prep time: About 30 minutes
Makes 6 ( You can double or triple the recipe)
Flour- 1 1/2 Cups
Rolled oats- 1/2 Cups
Butter- 1/2 Cups
Cold Water- 4 Tablespoons
Strawberry, Chopped- 1/2 Cups
Sugar- 5 + 3 Tablespoons (Less if strawberries are sweet)
Corn flour- 1 Tablespoon
Choco chips (mixed white, milk and dark) – 1/4 Cup
To make the pie dough, mix the flour, oats and 5 Tablespoons sugar in a bowl. Add the cold butter pieces and press it between two fingers against the flour. Add cold water a teaspoon at a time and make a rough dough. Do not overwork it. divide it into 4 equal pieces and rest it in the fridge for 30 minutes.
To prep the filling, while the dough is resting, in a bowl, chop strawberries. In another bowl, mix the cornflour and sugar. And in a 3rd bowl, add choco chips.
Roll the dough out, one piece at a time, keeping the other 3 pieces in the fridge. Cut rounds, about 4 inches diameter. You will get 12 rounds. Fill 6 of the rounds with 2 teaspoons of strawberries, 1-2 teaspoons of choco chips, and 1 teaspoon of the sugar and cornflour mixture. With a wet finger, brush the edge of the rounds and place the remaining 6 rounds on top of each and seal the edges making a closed pie. Refrigerate for 30 minutes.
Brush the top of each pie with some milk or melted butter or a combination of the two and sprinkle some sugar on top.
Bake in a preheated oven at 230 Degrees for 14-18 minutes. Serve hot