PHOTOGRAPHY BY DOUGLAS HILL AND MIKI DUISTERHOF
Best known for her use of seasonal ingredients and the art of “conscious consumption,” Katie Lee, author of the novel Groundswell and the cookbook series The Comfort Table, is no stranger to the latest in culinary happenings. Staying true to her laid-back nature, this girl-next-door and newly proclaimed surfer was inspired by this country-chic kitchen in Malibu designed by Lewin Wertheimer Architect. Simple and sophisticated, this kitchen personifies Katie to a T, providing her with some delicious food for thought and us with a killer recipe for strawberry hand pies.
“This kitchen totally fits my personal style. I love how summery, bright, open and airy it is. I could see myself making a big picnic basket of goodies, like marinated vegetable sandwiches, salads, and strawberry hand pies, to take to the beach with friends.”—Katie Lee
Strawberry Hand Pies
2 cups sliced fresh strawberries (about 1 pound)
2 tablespoons all-purpose flour
½ cup sugar, plus more for sprinkling
1 teaspoon grated lemon zest
2 circles refrigerated pie dough (homemade or if store bought, not in a pie dish—I use Pillsbury)
1 egg, lightly beaten
1 tablespoon milk
Preheat the oven to 375°F.
In a small saucepan over medium heat, combine the strawberries, flour, sugar and lemon zest. Cook about 10 minutes, until mixture thickens, stirring often. Set aside to cool.
On a lightly floured surface, use a rolling pin to roll out the circles of pastry dough. Cut the edges of each to form a large square. Cut each into quarters. Place 4 on greased baking sheet. Spoon the strawberry mixture onto four of the squares, leaving a border around the edges. Brush edges with egg and top with another square. Use a fork to seal the edges and create a decorative border. In the center of the hand pie, use fork to create a vent. Brush with milk and sprinkle with sugar.
Bake 30 minutes, rotating once, until golden brown. Cool on a wire rack.