Hand Pie Crust
Prep time
Total time
Yield: makes 15 hand pies
: Dessert, fruit
Serves: 15
  • 3 cups (1 pound) all-purpose flour
  • 1½ teaspoons salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces
  • ½ cup chilled water
  1. Pulse the flour and salt in a food processor to combine. Add the butter and pulse until the dough resembles corn meal with a few pea-sized butter pieces remaining, about 10 seconds. While the machine is running, incorporate the water until the dough holds together when squeezed. Do not over process.
  2. Divide the dough in half and form 2 discs, wrap in plastic wrap and refrigerate 30 minutes.
  3. Prepare ahead: Crust can be prepared up to 3 days in advance of baking. Keep refrigerated or freeze for up to one month. Allow to rest at room temperature for 15 minutes before rolling.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/strawberry-rhubarb-mint-hand-pies/