Hand pies are a great way to have a smaller portion of a pie. They can be sweet or savory and are practically bite-sized pies.
Crust:
- 1 1 ⁄ 2 cups flour, plus more for rolling
- 2 tablespoons sugar
- 3 ⁄ 4 teaspoon kosher salt
- 1 stick unsalted butter, softened
- 3 tablespoons cold water
- (At the end before baking, add Egg Wash
- 1 egg + 1 teaspoon water, whisked or forked together to liquefy)
Filling:
- 1 tablespoon / Pie
- Sweet or savory?!
- Ideas for Flavors and Textures:
- Tomatoes / Salt / Pepper
- ALL the Cheese
- Cream Cheese / Bacon Bits / Scallions
- Savory Leftovers
- Peanut butter / Marshmallows
- Cream cheese/ Berry Jam
- Fresh fruit / Sugar
- Maple / Almond Butter
Heat oven to 375F.
Combine the flour, sugar, and salt in a medium bowl. Add the butter and mix until it is in pea-sized pieces and well distributed. Add the cold water, mixing just until the dough comes together.
Dump the dough out of the bowl, then gently clump it together with your hands to form a 1-inch-thick patty. Wrap in plastic wrap and put it in the refrigerator to rest and chill for 30 minutes.
While the dough is chilling, choose your filling and prep your egg wash!
Take the dough out of the fridge and, on a lightly floured work surface, roll it into a sheet, ¼ “ thick. Use a round cutter or the lip of a wide coffee mug and punch circles out. Remove the scraps of dough around the rounds (save them for later, you can always re-use!).
Peel dough off the counter and in the palm of your hand, Place 1 tablespoon of filling in the center of each round. Dip your fingertips in egg wash and trace the edge of each round. Gently fold the Circle into a semi circle or half moon, making sure to keep the filling INSIDE! Use your fingertips to ensure the seal of your dough is tight and transfer little hand pie to a greased baking sheet. Repeat as many times as you like, being sure to space your creations 2-3-inches apart.
Brush the top of each hand pie with egg wash, and feel free to use other indicators to keep track of each brilliant hand pie— the egg wash makes an awesome glue for seeds/spices/sprinkles/dusts/etc.
Bake at 375F for 15-20 minutes until golden brown. Crush warm or cool to room temp before serving or storing in an airtight container for up to a week.
