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My kids and I have been visiting the native farmer’s market this previous week and spied juicy raspberries wrapped in quaint aquamarine in search of tiny, grubby fingers to fortunately eat them. We ate most of them on the way in which dwelling, however saved just a few to make these dainty hand pies for a picnic the following day.
The dough I created for these pies is predicated on a common ratio of components that, when adopted crudely, makes a sensational pie crust. Ratios are nice to make use of when baking; they’re often simple to recollect and permit for max creativity. This pie dough is as simple as 3-2-1. Actually, on the Culinary Institute of America, it’s known as the “3-2-1 pie dough” created by Chef George Higgins. The breakdown goes as follows: 3 components flour; 2 components fats; 1 half liquid.
In my recipe I mixed just a few flours, added an egg as a binder to make the dough slightly extra pliable, sugar for sweetness and vanilla for taste. Out of the oven, my kids wolfed these up nearly as quick because the market contemporary raspberries. Packaged in little luggage, they have been successful at our picnic, too! When contemporary berries are discovered at your market, I hope you suppose to make these simple, candy pies!
Buttery Shortbread Pie Dough : utilizing 3-2-1 Pie dough ratio
Makes 12 – 5”hand pies
Time to Combine: 10 minutes Relaxation:half-hour Roll & Form: 20 minutes Bake: half-hour Cool:10 minutes Eat: 1 minute
Complete time: about 1 ½ hours – 2 hours
Substances
9 ozflour whole : the breakdown beneath
-4 ozwhole wheat pastry flour
-3 ozalmond flour
-2 ozcoconut flour
6 ozbutter, very chilly and cubed (1 ½ sticks)
~3 ozliquid whole: the breakdown beneath
-1 egg, overwhelmed
-2 teaspoons vanilla
-3 Tablespoons ice chilly water
-1 teaspoon salt
-2 Tablespoons sugar
Raspberry filling
2 pints raspberries
Zest of 1 lemon
1 Tablespoon sugar
1 ½ teaspoons cornstarch
Egg wash
1 egg, overwhelmed
2 Tablespoons milk, richer the higher for a extra golden crust
3 Tablespoons Turbinado sugar (for sprinkling on prime)
Instructions
Seize a scale and weigh out the flour portions. Add salt and sugar to the flour, after which pour right into a meals processor fitted with a blade. 
Add the chilly (close to frozen) butter cubes to the meals processor. Give it just a few pulses to softly incorporate the butter.
In a separate small bowl mix the egg , vanilla and three Tablespoons of ice water. Add to the meals processor and pulse till the dough begins to come back collectively. If the dough appears dry, add slightly extra water a teaspoon at a time. Pulse the dough just a few extra occasions till it appears like a crumbly texture with different chunks of butter all through and when pinched, stays collectively.
On parchment paper, form right into a circle or sq. whichever you favor for the ultimate roll out form. Chill within the fridge for half-hour wrapped in plastic wrap.
In the meantime put together the oven. Preheat to 325°F. Line your jellyroll pans with parchment paper, get out your cookie cutter shapes, and make your egg wash.
Take the dough out of the fridge and permit it to heat up barely earlier than rolling out, about 5 minutes. Make the Raspberry filling by stirring collectively the raspberries, sugar, cornstarch and lemon zest.
Between two parchment papers or between two plastic zip prime luggage (the sides lower open) and sprinkled with flour, roll out the dough to ¼ inch thick. Use a big circle cutter for the form of the pastry and a smaller cutter for a vent gap or lower out a sq. form pastry and vent with small slices.
When you’ve your form, fill with raspberry filling; egg wash the inside edges and press the sides collectively. Earlier than you place them within the oven, give the outer dough a sweep of egg wash and a sprinkle of Turbinado sugar for a good looking coloration and crunch.
Bake within the oven on the decrease third rack for 20 minutes at 325°F; improve the temperature to 375°F and transfer the pies to the higher third rack for a golden end, about 5-10 minutes extra.
When the hand pies have completed baking, enable them to chill on the pans for five minutes then switch to a cooling rack.
Serve with a scoop of ice cream or a dollop of whip cream.
Chef’s notes:
The flour on this ratio may be any flour. All objective is nice flour to begin with. The softer the flour or much less protein/gluten it comprises, a extra tender crust is created.
The fats may be butter, shortening, lard or a mix thereof.
The liquid is often water, however be happy to make use of juice, too.
The flour, butter and water needs to be very chilly to maintain the protein/gluten from activating. I place the flour and butter within the freezer earlier than I combine them and add ice to the water to maintain it chilly.
I’ve discovered {that a} variation of butter sizes in a dough creates essentially the most flaky dough. Attempt to not over combine your dough to the place all of the butter is in “Pea sizes” as they are saying. Some needs to be pea measurement whereas others are edamame measurement (if we’re nonetheless going with the inexperienced vegetable metaphors…) even pistachio measurement… hey,it’s nonetheless inexperienced.
Lastly, attempt to not deal with your dough an excessive amount of whereas shaping it earlier than it rests within the fridge. You don’t wish to activate the gluten/protein within the flour, it’ll make for a troublesome, chewy dough. Pull it collectively, wrap it up and say, “see ya in thirty!” Nevertheless, having mentioned that, this dough I made is fairly forgiving. Simply be mild, give it love and it’ll love you again.
Take away the sugar and vanilla for a extra savory crust. Additionally add Parmesan or herbs to the crust to up the savory flavors; oh, the probabilities . . . !
For two, – 9” pies; begin with 12 oz. of flour; 8 oz. of fats; 4 oz. of liquid – go from there and have enjoyable!
Raspberry Lemon Hand Pies
Substances
Buttery Shortbread Pie Dough : utilizing 3-2-1 Pie dough ratio
Makes 12 – 5”hand pies
Time to Combine: 10 minutes Relaxation:half-hour Roll & Form: 20 minutes Bake: half-hour Cool:10 minutes Eat: 1 minute
Complete time: about 1 ½ hours – 2 hours
Substances
9 ozflour whole : the breakdown beneath
-4 ozwhole wheat pastry flour
-3 ozalmond flour
-2 ozcoconut flour
6 ozbutter, very chilly and cubed (1 ½ sticks)
~3 ozliquid whole: the breakdown beneath
-1 egg, overwhelmed
-2 teaspoons vanilla
-3 Tablespoons ice chilly water
1 teaspoon salt
2 Tablespoons sugarRaspberry filling
2 pints raspberries
Zest of 1 lemon
1 Tablespoon sugar
1 ½ teaspoons cornstarch
Egg wash
1 egg, overwhelmed
2 Tablespoons milk, richer the higher for a extra golden crust
3 Tablespoons Turbinado sugar (for sprinkling on prime)
Directions
Seize a scale and weigh out the flour portions. Add salt and sugar to the flour, after which pour right into a meals processor fitted with a blade. Add the chilly (close to frozen) butter cubes to the meals processor. Give it just a few pulses to softly incorporate the butter.In a separate small bowl mix the egg , vanilla and three Tablespoons of ice water. Add to the meals processor and pulse till the dough begins to come back collectively. If the dough appears dry, add slightly extra water a teaspoon at a time. Pulse the dough just a few extra occasions till it appears like a crumbly texture with different chunks of butter all through and when pinched, stays collectively.On parchment paper, form right into a circle or sq. which ever you favor for the ultimate roll out form. Chill within the fridge for half-hour wrapped in plastic wrap. In the meantime put together the oven. Preheat to 325°F. Line your jellyroll pans with parchment paper, get out your cookie cutter shapes, and make your egg wash.Take the dough out of the fridge and permit it to heat up barely earlier than rolling out, about 5 minutes. Make the Raspberry filling by stirring collectively the raspberries, sugar, cornstarch and lemon zest.Between two parchment papers or between two plastic zip prime luggage (the sides lower open) and sprinkled with flour, roll out the dough to ¼ inch thick. Use a big circle cutter for the form of the pastry and a smaller cutter for a vent gap or lower out a sq. form pastry and vent with small slices.When you’ve your form, fill with raspberry filling; egg wash the inside edges and press the sides collectively. Earlier than you place them within the oven, give the outer dough a sweep of egg wash and a sprinkle of Turbinado sugar for a good looking coloration and crunch.Bake within the oven on the decrease third rack for 20 minutesat 325°F; improve the temperature to 375°F and transfer the pies to the higher third rack for a golden end, about 5-10 minutes extra. When the pies have completed baking, enable them to chill on the pans for five minutes then switch to a cooling rack. Serve with a scoop of ice cream or a dollop of whip cream.
