BUTTERCRUST PASTRY DOUGH
I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
- Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 33.9 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 497.8 mg, Sugar 2.2 g
THE BEST ALL-BUTTER PIE DOUGH
This all-butter pie dough is extra flaky and tender, thanks to the chilled vodka and our easy folding technique. Stacking the pieces of dough repeatedly takes minor extra effort, and the result is a puff pastry-like texture that is definitely worth it. You'll want to make this dough for every pie -- all year round.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield dough for two 9-inch pies or one double-crust pie
Number Of Ingredients 7
Steps:
- Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
- Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
- Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
- Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
STEAK HAND PIE
Provided by Food Network
Categories appetizer
Time 1h35m
Yield 16 hand pies
Number Of Ingredients 17
Steps:
- In a mixing bowl, combine the beef, flour and paprika. Stir to combine. Add the thyme, garlic, potato, onion and some salt and pepper. Stir to combine.
- Divide one portion of the chilled Part-Butter/Part-Shortening Easy Pie Dough into 8 equal pieces. Roll each piece of dough into a round about 3 inches in diameter. You can use a 3-inch round cookie cutter to cut each round and even the edges if you desire. Repeat with the second piece of chilled dough.
- Preheat the oven to 350 degrees F.
- Brush each round of dough with the egg wash. Divide the filling among the rounds, piling it in the middle of each round. Bring the sides of the dough up to meet the middle and gently crimp the edges down in the center. Cut 3 small slits into each hand pie to allow steam to escape. Brush the top of the pies with egg wash.
- Bake until golden brown, about 30 minutes. Allow to cool slightly before serving.
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.
- In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.
TEXAS HAND PIES
These pies are baked rather than fried, and can be filled with any favorite filling - fruit preserves, pie filling, fruit butters, etc. My son's favorite filling is Smucker's strawberry preserves. For easier preparation, I mix the ingredients in the food processor, and those instructions are given below, but you could easily mix them by hand as well. Note - the time listed does not include the chilling time.
Provided by PanNan
Categories Pie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Add the flour, baking powder and salt to the food processor bowl. Pulse a time or two to blend. Add the vanilla, sour cream and milk. Pulse a few times to mix. Add the butter, shortening and sugar and egg, and process until the mixture is thoroughly blended and starts to pull away from the sides of the bowl and form a ball.
- Divide the mixture into 12 equal portion and form into balls.
- Refrigerate for about an hour until they're well chilled.
- Preheat oven to 375, and line a baking sheet with parchment paper.
- Flour the work surface and rolling pin. Place a ball of chilled dough on the floured surface. Roll each ball of chilled dough into a 5" diameter circle, using additional flour as needed to keep the dough from sticking to the rolling pin.
- Spread 1 1/2 tbsp filling on one half of the circle, leaving a 1/2" uncovered space around the edge of the dough. Moisten the 1/2" space all around the edge of the dough with water.
- Fold the circle of dough in half, over the filling, and crimp the edges with a fork. Prick the pies a few time with the fork tines, to allow the steam to escape while they're baking.
- Place the pies on the parchment on the baking sheet, and bake in the pre-heated oven for about 20 minutes, or until they're light brown.
- Place the pies on a cooling rack until room temperature. Sprinkle with confectioner's sugar before serving.
Nutrition Facts : Calories 311.8, Fat 9.4, SaturatedFat 4.2, Cholesterol 27.4, Sodium 181.2, Carbohydrate 53.4, Fiber 1, Sugar 27.2, Protein 3.6
HAND PIES RECIPE
The best hand pies with endless flavor options. Bake, deep-fry or air fry! Sweet or savory. This one recipe is all you need. Apple, blueberry, lemon, peach, or cherry. The filling options are endless. Follow my tips for troubleshooting common problems and avoiding leaks and cracks.
Provided by Elizabeth Marek
Categories Dessert
Number Of Ingredients 15
Steps:
- Place flour, salt, and cold butter pieces into the bowl of your stand mixer and blend on low until mixture resembles coarse sand.
- Add in your egg and just enough water to bring the mixture together
- Press into a disk and wrap with plastic wrap. Chill for one hour.
- Prepare your fresh fruit by chopping into small cubes (if needed) or use frozen fruit. No need to defrost.
- Place your fruit and butter in a large saucepan over medium-high heat until the butter is melted and bubbling.
- Add in your water (or juice), sugar, lemon juice, and salt and mix until combined. Bring to a simmer.
- Combine your ClearGel with your water and whisk to make a slurry. Pour into your simmering mixture and mix for 1-2 minutes to cook the gel. If you're using cornstarch, you only need to cook until it's clear.
- Remove from the heat and let the mixture cool.
- Preheat your oven to 400ºF and line a large sheet pan with parchment paper
- Let your dough stand at room temperature for 15 minutes to let it soften a bit
- Dust your surface with flour. Begin by pressing your dough with your rolling pin to start flattening it.
- Roll your dough out to 1/8 thick or about the thickness of a cake board. Thinner than you think. Thinner dough results in a crisper, crunchier crust for your hand pies.
- Cut your dough into 6" circles. I used a 6" cake board as a template or you can use a 5" circle cutter if you want smaller hand pies.
- Fill your 6" hand pie with 3 tablespoons of fruit filling (5" circles take 1 heaping Tablespoon). Do not overfill.
- Brush the outside edge with egg wash (one egg whisked with 1 tablespoon of cold water)
- Fold the hand pie over and crimp with a fork to seal well
- Use a knife or fork to make some vents on top
- Brush the hand pies with more egg wash and place them onto a sheet pan lined with parchment paper. Chill for 20 minutes.
- Bake for 20-25 minutes. They should be golden brown and the filling will just be starting to bubble.
- Let your hand pies cool for 10 minutes.
- While your hand pies are cooling, make your glaze. Just whisk the powdered sugar and lemon juice together until smooth.
- Use a pastry brush to brush the thin glaze over the hand pies and enjoy!
- These hand pies taste best the day they are baked but will last for three days in an airtight container in the fridge or frozen for up to 2 months.
Nutrition Facts : ServingSize 1 serving, Calories 274 kcal, Carbohydrate 54 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 34 mg, Sodium 158 mg, Fiber 1 g, Sugar 21 g
PIE DOUGH FOR HAND PIES
This pie dough is perfect for Blueberry-Cream Cheese Hand Pies
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 5
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).
APPLE HAND PIES WITH PILLSBURY PIE CRUST
These apple hand pies with Pillsbury pie crust taste of fresh apples and a buttery crust...delicious alone or with vanilla ice cream!
Provided by Paige
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- Prepare a large baking (cookie) sheet by lining it with parchment paper. Working with one roll of dough at a time on a lightly floured work surface, and working with one at a time, roll each pie crust out to make a rectangular shape, it doesn't need to be perfect. Trim the outside area of the rectangle to make the edges straight, then cut into six squares, approximately 4" each. Do the same for the second roll of dough.
- Smear the olive oil (or use baking spray) on the parchment lined baking sheet, then put six pie of the dough squares down, placing them several inches apart.
- Spoon 1 tablespoon plus one teaspoon of the apple butter in the center of each square, smoothing it out with the back of a spoon, but leaving 1/4 space around the edges of each pie. In a small bowl, whisk together the egg, salt and water, then brush the outside edges of the dough with the egg mixture (which will act as a glue for the top piece of dough) then top with another dough square and press the edges together with your fingers or the back of a spoon or fork lightly to seal the two pieces of dough together to make six pies. Refrigerate for 30 minutes before baking.
- Preheat the oven to 375 degrees. After removing from the refrigerator, brush the tops of each pie with a little bit of the egg wash, then make a small cut in the middle of the pie so steam can escape. Using the two tablespoons of sugar, sprinkle a teaspoon of sugar on the top of each pie, then bake for 20-25 minutes or until golden brown. Cool on a wire rack.
- Make the glaze by combining the powdered sugar, maple syrup, salt, milk and apple butter in a small bowl. When the pies are completely cooled, drizzle the glaze over the top and sprinkle with a few sliced almonds for serving.
Nutrition Facts : Calories 502 kcal, Carbohydrate 74 g, Protein 6 g, Fat 21 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 31 mg, Sodium 436 mg, Fiber 2 g, Sugar 38 g, UnsaturatedFat 13 g, ServingSize 1 serving
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- If using a food processor, place flour, sugar and salt in food processor bowl and pulse a few times to mix.If mixing by hand, place the flour, sugar and salt in mixing bowl with high sides and whisk together.
- Cut the butter and cream cheese into 1/4"- 1/2" cubes. If they start to warm up or soften, place back in the fridge to firm back up for a few minutes.
- If you have a food processor, you can use it to mix the pie dough. Place the dry ingredients, cubed butter and cream cheese in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully.If you don't have a food processor, you can easily cut in the butter and cream cheese by blending the flour mixture with either a pastry blender, two butter knives or even just by squishing it between your fingers, just be careful that the butter doesn't start to melt.
- If using a food processor; while pulsing, slowly pour the vodka (or apple cider vinegar or water) through the feed tube just until combined. At this point, I like to turn the crumbly dough into a large mixing bowl to check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the ice cold water, 1 tablespoon at a time, using a fork to blend. Test the dough by pinching it occasionally.If you aren't using a food processor, use a pastry blender or fork to combine the vodka into the dough and slowly add ice water if necessary.*Be careful to add only as much water as it takes to combine the dough into a ball or disk. The exact amount of water can vary depending upon the moisture content of the flour, the quality of the butter, and the weather. When it has the proper amount of water, the dough will come together without much effort or deliberate packing. If you need to add more water, make sure the ingredients are
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- ?Make the Hand Pies: In the bowl of a food processor, combine the flour with the salt and sugar. Add the cubed butter and pulse until the butter is the size of peas, about 2 minutes.
- Gradually add the water through the top spout, and pulse just until the dough comes together. Remove the dough and wrap it in plastic. Chill in the refrigerator for at least 20 minutes.
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- Gather, measure and prepare the ingredients as listed. For the most consistent results, we recommend using metric weight measurements whenever possible.
- Combine flour, salt and sugar (if using) in a medium mixing bowl or food processor fitted with the blade attachment. Whisk or pulse to combine.
- Add butter. With your hands, pastry cutter or food processor, cut butter into the flour mixture until a sandy texture with pea-sized crumbles are formed. If the butter begins to soften, return the dough to the refrigerator until chilled. Keep the dough cold throughout the entire process.
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