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hand pie crust recipe

Flaky Hand Pie Crust Recipe

This is seriously the best hand pie crust recipe you’ll ever try.
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Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes

Video

Equipment

  • Food Processor - with blade attachment

Ingredients

Flaky Hand Pie Crust

  • 2 ½ cups All Purpose flour
  • 1 tablespoon Granulated sugar
  • 1 teaspoon Salt
  • 12 tablespoon Unsalted butter 1 ½ sticks
  • ½ cup Vegetable shortening
  • 3 tablespoon Water very cold
  • 1 tablespoon White vinegar

Hand Pie Assembly

  • 1 ea Egg yolk for making egg wash
  • 1 tsp. Water
  • 1 Tbsp. Sugar for sprinkling on top

Instructions

Flaky Hand Pie Crust

  • Measure the flour, salt, and sugar into a medium mixing bowl. Stir to combine and scoop out 1 cup of the mixture. Set that aside.
  • In the bowl of a food processor fitted with the blade attachment, place the remaining dry mixture.
  • Add the chilled butter and shortening and pulse for about 8-10 quick pulses until the mixture resembles cottage cheese. Fat pieces should be well coated in flour and approx pea-sized.
  • Pour the mixture into a medium mixing bowl, and add the cup of flour that you help back. Toss to combine.
  • Lightly sprinkle the water and vinegar mixture over the top of the fat and flour mix. Using a rubber spatula, gently fold in liquids.
  • Need very briefly until the mixture comes together. Cover in plastic and chill for 30 minutes before rolling out.

Making the Egg Wash

  • Separate the egg and discard the white part. Blend the egg yolk with 1 teaspoon water.

Assembling the Hand Pies

  • Use a rolling pin to roll the dough out until it’s about ¼ inch thick. You can use rolling strips to help maintain an even thickness.
  • Next, use a 2 ½ inch circle cutter to cut out circles from the rolled-out dough.
  • Take a pastry brush and apply a small amount of egg wash to one of the dough circles. This will act as a “glue” to seal the hand pie.
  • Place about 1 tablespoon of your chosen filling in the center of the egg-washed dough circle.
  • Now, take another dough circle and place it on top of the one with the filling.
  • To seal the hand pie, use a sandwich crimper cutter to crimp the edges of the two dough circles together.
  • Brush the top of the pies with egg wash and sprinkle with ⅛ tsp. sugar.
  • Allow the hand pies to chill for 10 minutes before cutting the tops with an X.
  • Bake at 350 degrees for 20-25 minutes or until golden brown on top.

Notes

Makes 10 (2 ½ in) hand pies.