Hand Pie Dough Recipes

Steps:

• In a food processor, pulse flour, sugar, and salt. Add butter, pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water, pulsing until dough is crumbly but holds together when squeezed (if necessary add up to 2 tablespoons water). Divide dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).

Steps:

• Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.
• Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.
• Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.
• Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
• Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.
• Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.

Steps:

• Combine the flour, sugar, and salt in a large mixing bowl and stir to mix.
• Cut the butter into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal. Work quickly so the butter remains cool and doesn't melt into the flour.
• Combine the egg yolk and the 3 tablespoons ice water and stir to mix. Add to the flour mixture and stir with a fork just until the dough clumps together and is just moist enough to pat together. Do not mix any more than necessary. If the dough is dry and crumbly, add more ice water, 1 tablespoon at a time, just until the dough comes together; do not add so much water that the dough becomes wet or sticky.
• Turn the dough onto a lightly floured work surface and, with lightly floured hands, form into a ball. Divide the dough in half and form each piece into a flat disk. Wrap each disk in plastic and refrigerate for at least 1 hour, or for up to 3 days, before proceeding with the recipe.
• Give these pies an extra kick of spice by stirring 2 tablespoons chopped crystallized ginger into the sweet potato filling along with the other spices. You can also make these hand pies with different fillings, like baked pumpkin, butternut squash, apples, or peaches.

Steps:

• Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
• Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In a large bowl, mix together fruit, sugar, orange zest and juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.
• On a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15-by-10 inches. Cut into six 5-inch squares. With a dry pastry brush, sweep off excess flour. Working with one square at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares.
• Repeat entire process with remaining pate brisee. Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
• Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.

Steps:

• Preheat oven to 400ºF.
• In a medium saucepan, heat oil over medium; add cabbage and potatoes.
• Cook until beginning to brown, 7 to 9 minutes.
• Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes.
• Stir in tomato paste, crushed red pepper flakes (if using), Worcestershire, thyme, and 1 cup water.
• Cover, and cook until potatoes are tender, about 15 minutes.
• Lightly mash mixture with a fork.
• Season; salt, & pepper, to taste.
• Crushed red pepper flakes, if using (optional)
• Let cool completely.
• On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares.
• Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling; brush borders with water; fold dough over filling to enclose.
• Crimp edges with a fork to seal.
• With a paring knife or scissors, cut 3 small vents in each.
• Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
• *Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour.
• Wrap each pie in foil & place in a resealable plastic bag; freeze up to 2 months.
• To Bake from Frozen: Proceed increasing baking time to 28 to 30 minutes.

Steps:

• Heat olive oil in a saute pan. Cook onions until slightly translucent (about 4 minutes). Add ground beef and brown. Drain out grease.
• Add the rest of the filling ingredients and simmer 15-20 minutes with lid.
• Preheat oven to 425 degrees F.
• Trace your hand to create a hand stencil out of cardboard.
• Roll out the pie crust onto a floured surface.
• Use a paring knife to cut 2 hands in each sheet of pie crust, making a total of 8 hands (4 for base, 4 for top).
• Brush edges of the base hands with egg wash. Add 2 tablespoons of filling to the center of each and 2 tablespoons shredded cheese. Cover each with second dough hand and press around the edges. Crimp edges with fork and brush with egg.
• Bake for 14 minutes. Serve warm.

Steps:

• Whisk 2 1/2 cups flour and 2 tsp. salt in a large bowl. Grate butter on the large holes of a box grater right into bowl, tossing occasionally with your hands to prevent sticking. Drizzle 3/4 cup ice water around circumference of bowl. Mix with a fork, adding more water if needed by the teaspoonful, until a shaggy dough forms.
• Turn out dough along with any dry bits onto a clean work surface. Knead until dough is smooth and hydrated with only a few pieces of butter still visible, about 1 minute. Form dough into a disk, wrap tightly with plastic wrap, and chill at least 1 hour.
• Place racks in upper and lower thirds of oven; preheat to 350°F. Whisk eggs in a medium bowl until well blended. Transfer half of eggs to a small bowl; reserve as egg wash. Add feta to remaining eggs in medium bowl and mash with a fork until combined and nearly smooth. Gently fold in mozzarella and dill until just combined; season with pepper and remaining 1/4 tsp. salt.
• Divide dough in half. Roll each piece on a lightly floured surface to a 16x8" rectangle. Using a bench scraper, cut each rectangle into 8 squares (for a total of 16). Transfer to two parchment-lined rimmed baking sheets and chill 10 minutes.
• Brush edges of squares with reserved egg wash. Mound a heaping tablespoon of cheese filling in the center of each square. Fold dough over and press edges with a fork to seal. Brush with egg wash, then cut 3 small slits into the top of each. Bake pies, rotating pans from front to back and top to bottom halfway through, until golden brown and crisp, 30-35 minutes. Let pies cool 10 minutes before serving.
• Do Ahead: Dough can be made 3 days ahead. Keep chilled. Let rest at room temperature 15 minutes before rolling out.