What To Know
- The secret to achieving a truly flaky hand pie dough lies in the generous use of butter.
- Allow the dough to chill for at least 30 minutes, or even longer, to allow the butter to solidify and the gluten to relax.
- Arrange them on a platter or in a basket for a visually appealing presentation.
Hand pies are the ultimate comfort food – a warm, portable treat filled with sweet or savory goodness. But the secret to truly exceptional hand pies lies in the dough. A perfectly crafted hand pie dough should be flaky, tender, and hold its shape beautifully. Learning how to make hand pie dough is a rewarding culinary journey that opens up a world of delicious possibilities.
The Power of Butter: A Key Ingredient
The secret to achieving a truly flaky hand pie dough lies in the generous use of butter. Butter, with its high fat content, creates layers within the dough that separate during baking, resulting in the signature flakiness. But it’s not just about quantity; it’s also about technique.
The Cold Butter Method: A Crucial Step
The cold butter method is the cornerstone of making flaky hand pie dough. The idea is to keep the butter as cold as possible throughout the process. Here’s why:
- Preventing Gluten Development: Cold butter prevents gluten from developing too much, resulting in a tender, not tough, dough.
- Creating Flaky Layers: Cold butter stays solid longer, allowing for the creation of thin layers that separate during baking.
The Steps to Perfect Hand Pie Dough
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- ½ cup ice water
Instructions:
1. Combine Dry Ingredients: Whisk together the flour and salt in a large bowl.
2. Cut in the Butter: Using a pastry blender or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs. The goal is to have pea-sized pieces of butter distributed throughout the flour. Avoid overmixing, as this will heat up the butter and lead to a less flaky dough.
3. Add the Water: Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Don’t overwork the dough; it should be slightly sticky.
4. Shape and Chill: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step allows the gluten to relax and the butter to solidify.
5. Rolling and Cutting: Once chilled, roll out the dough on a lightly floured surface to about 1/8 inch thickness. Use a cookie cutter or a sharp knife to cut out your desired shapes for your hand pies.
6. Fill and Bake: Fill the dough rounds with your favorite sweet or savory fillings, crimp the edges to seal, and bake until golden brown.
Tips for Success:
- Keep Everything Cold: Use cold ingredients, including the flour, butter, and water. Work quickly to prevent the butter from warming up.
- Don’t Overmix: Overmixing develops gluten, leading to a tough dough. Mix just until the ingredients come together.
- Chill Thoroughly: Allow the dough to chill for at least 30 minutes, or even longer, to allow the butter to solidify and the gluten to relax.
Variations for Flavor and Texture
- Adding Sugar: For sweet hand pies, add 1-2 tablespoons of granulated sugar to the dry ingredients.
- Using Milk: For a slightly richer flavor, replace some of the water with milk.
- Adding Herbs: For savory hand pies, incorporate fresh or dried herbs into the dough.
Beyond the Basics: A World of Possibilities
Once you’ve mastered the basics of how to make hand pie dough, the possibilities are endless. Experiment with different fillings, shapes, and flavors to create your own unique hand pie creations.
- Sweet Fillings: Apple, blueberry, cherry, peach, strawberry, raspberry, chocolate, custard, cinnamon sugar.
- Savory Fillings: Chicken pot pie, ground beef and cheese, spinach and feta, sausage and peppers, mushroom and onion.
The Final Flourish: Making Your Hand Pies Shine
- Glaze: Brush the baked hand pies with a simple glaze made from milk and sugar for a beautiful, glossy finish.
- Sprinkles: Add a touch of whimsy with sprinkles or decorative sugars.
- Presentation: Serve your hand pies warm or at room temperature. Arrange them on a platter or in a basket for a visually appealing presentation.
Hand Pie Dough: A Culinary Adventure
Learning how to make hand pie dough is a rewarding journey that opens up a world of delicious possibilities. With practice and a little patience, you can create flaky, tender, and flavorful hand pies that will impress your family and friends. So, gather your ingredients, put on your apron, and embark on this culinary adventure!
Basics You Wanted To Know
Q: Can I use store-bought pie crust instead of making my own dough?
A: While store-bought pie crusts are convenient, they often lack the flakiness and tenderness of homemade dough. Making your own hand pie dough is well worth the effort, especially if you enjoy baking and want to control the ingredients.
Q: What can I do if my dough is too sticky?
A: If your dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches a workable consistency.
Q: How long can I store hand pie dough?
A: Hand pie dough can be stored in the refrigerator for up to 3 days. To freeze it, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
Q: What are some tips for crimping the edges of hand pies?
A: There are many ways to crimp the edges of hand pies. You can use a fork, your fingers, or a pastry crimper. The key is to create a tight seal to prevent the filling from spilling out during baking.
