FOR THE PASTRY:
1 ccold butter
2 call purpose flour
2-4 Tbspice water
FOR THE PIE:
1 Tbspyour favorite jam per pie
1/4 ccrystal or demerara sugar
How to Make Hand Pies
- Preheat oven to 375 degrees.
- If you have a food processor, pulse the cold butter, flour and salt until crumbly. You can use a pastry cutter or fork if you don't have a food processor.
- Add ice water 1 tablespoon at a time until the dough starts to come together. I find, depending on the weather, it takes at least 2 and up to 4 tablespoons.
- On a well-floured surface, roll the dough out to about 1/4 inch thick and cut into 5" or 6" circles. I used the rim of a bowl about 5" across to cut out mine.
- Dip your finger in water and run around the entire outside edge of the dough and place 1 tablespoon of your favorite jam in the middle. I found that a thicker jam works best. Runny jam will leak out when it bakes.
- Fold circle over and seal with the tines of a fork all along the half circle. Prick the fork twice in the top of pie and lay on a cookie sheet that has been lined with parchment and sprayed with a baking spray like Pam.
- Once you have a full sheet (about 8 pies), brush each pie with milk (or you could use an egg wash) and sprinkle with a little crystal sugar. Bake for about 15 minutes at 375 degrees and then rotate the pies one full turn and switch racks as you do. Bake another 10-15 minutes until golden brown.
- Remove to rack to cool. I then put them in individual sandwich bags and the individually bagged pies into a gallon bag and store them in the freezer to keep them fresh. I made a baker's dozen with this recipe.