Today’s recipe is a portion of my newly tested Apricot-Sweet Potato Hand Pies. We start with the dough, then we’ll roll into the filling next week.
I made a test batch last week to get times, ingredient list, & skill levels.
This dough isn’t hard, but something that would help is a steel blade pastry blender. Most people have a little one with wires that cut the fats into the flour mixture until coarse crumbs form. This recipe however uses cold butter. Something I learned the hard way is that a little wire pastry blender won’t cut it, no pun intended. Invest in a heartier pastry blender if you’re going to be cutting the cold hard butter.
Hand Pie dough is high in fats because fats make things flakier, golden, and moist. Please remember to check how much of each ingredient you need before attempting, it’ll be a cold day in hell’s kitchen otherwise!
Hand Pie Dough
• 4 c all purpose flour
• 6 TBSP sugar
• 1/2 tsp kosher salt
• 1 lb cold unsalted butter, cubed
• 2 large egg yolks
• 6 ± TBSP ice water, more as needed
The skill on this dough is keeping it chilled while working it.
Prep Time: 30 minutes
Skill level: Easy Intermediate
1) In a very large mixing bowl combine flour, sugar, salt. With your pastry blender, quickly cut butter in the flour mixture. It should resemble coarse meal.
2) Combine egg yolks & ice water; stir to mix. Add to flour meal & stir with a fork until just clumping & all the dry ingredients are moistened enough to pat together. Do not overmix. Dough should not be wet or sticky.
3) Turn dough onto lightly floured work surface and with lightly floured hands, form in a ball. Divide dough evenly into 4 portions; forming each into a flat disk. Plastic wrap each disk; refrigerate at least 1 hour or up to 3 days.
Courtesy of Better Homes & Gardens Nov 2011