Recipe and images by Emily Barlow @handmade.farmhouse
Surprise someone you love with these simple and delicious fruit-filled hand pies!
This pie dough recipe will make about 10 hand pies if you use a 3 1/2” round cutter.
2 1/2 cups all-purpose flour
1 cup Crisco shortening
1 teaspoon salt
8-9 tablespoons ice water
1 egg white beaten
1 can fruit pie filling (whatever flavor you love!). A 21oz can be double the amount of filling you need, so make 2 batches of dough if you’d like to use it all.
In a medium mixing bowl cut together flour, shortening and salt with a pastry knife or fork until mixture forms pea-sized clumps.
Add in 8-9 tablespoons of ice water, and stir together until mixture forms a loose ball. If your dough is dry, you can add another tablespoon of water.
Dump dough onto a lightly floured counter top (it’s okay if it’s loose and not all mixed yet!) and knead slightly until mixture comes together.
Roll out dough to a 1/2-1/4″ depending on how thick you want your crust to be, and use a 3.5 inch round cookie cutter or drinking glass to cut circles for the pies.
Brush the outer edges of the dough with egg white, and fill center with a spoonful of desired fruit filling. Be sure to not add too much fruit so you can add the top dough and crimp edges without it spilling out.
Place another circle of dough on top. Press down the edges of dough.
Use a fork to crimp around the circle. Slice a vent on top of your pie. Brush with egg wash (one egg white; beaten).
Place pies on a cookie sheet lined with parchment paper or sprayed with cooking spray.
Bake at 375 degrees F for 20 minutes or until golden brown.
After allowing pies to cool for a few minutes, I love to make a little glaze mixture out of powdered sugar and milk to drizzle over the tops!