Tuesday, October 29, 2013

Hand Pies

Thank you to Chef John for these 2 videos on hand pies and, specifically, the pie crust. Now it is my turn to play with these recipes. I recommend that you check out the videos yourself and come back here to see how I have tweaked the recipes.

I made 2 double batches of Chef John's crust. The first was with no modifications, but the second batch used half all-purpose flour and half whole wheat flour. You'll see the recipes calls for 2 C of flour. I like to weigh out my flour, which is 250 g.

Buttercrust Pastry Dough - Flaky Butter Pie Crust Recipe
Apple Hand Pies - Apple Turnovers Recipe - How to Make Hand Pies 

 Just as Chef John says in the video, the dough is very crumbly. I almost thought I messed it up and needed to add more water. Have confidence in the recipe. Dump out the dough on a floured surface.
 Placing the filling in the dough was a little more difficult than I expected. You will figure it out too. Just remember the advice about folding the dough to cover the filling -- leave an inch to allow the dough to be pinched together.
 Crimping the pies takes practice. Here is my best one, but trust me, they all did not look like this one.

In the end, I made 27 individual pies from my 2 double batches. I used pumpkin, apple, and cherry fillings.

Oh, I made 2 savory pies: whole wheat crusts filled with homemade chili. I sprinkled Parmesan cheese on them.

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