Re-Posted from www.penncrofthomestead.com
Around here, the month of June is the time for strawberries. And I LOVE strawberries. These little berries are not only divinely sweet and tart when they’re in season, but they’re naturally low in sugar and packed with antioxidants. It’s hard not to just eat them all with a bowlful of fresh whipped cream, but this year I’ve saved enough to transform them into some tasty treats.
These mini hand pies were made from a combination of recipes from a classic pate brisee and a Smitten Kitchen filling. I made them for a recipe project for Stryker Farm to illustrate the glorious use of a lard based pie dough – you can get the entire recipe, here. They were the perfect individual size. And oh, so delicious!
I make a lot of ice pops throughout the summer months. These use the fresh strawberries, spearmint from the garden and squeeze of lime. Simply blend hulled strawberries, a stem’s worth of mint leaves and juice from half a lime. Pour the mixture into an ice pop mold and freeze.
If you have any leftover mixture you could add a bit of rum and make a daiquiri while you wait for your ice pops to freeze. Yum.