mealy pie crust

The best hand pies with endless flavor options. Bake, deep-fry or air fry! Sweet or savory. This one recipe is all you need. Apple, blueberry, lemon, peach, or cherry. The filling options are endless. Follow my tips for troubleshooting common problems and avoiding leaks and cracks.

Hand Pies Recipe

all-purpose flour

salt

unsalted butter

water

Tablespoons lemon juice (you can use more or less to your taste)

water (or juice that complements the flavor of the fruit)

sugar (white

ClearGel (or 1/2 ounce cornstarch)

sugar

lemon juice

Place flour, salt, and cold butter pieces into the bowl of your stand mixer and blend on low until mixture resembles coarse sand.

Add in your egg and just enough water to bring the mixture together

Press into a disk and wrap with plastic wrap. Chill for one hour.

For the hand pie dough

Prepare your fresh fruit by chopping into small cubes (if needed) or use frozen fruit. No need to defrost.

Place your fruit and butter in a large saucepan over medium-high heat until the butter is melted and bubbling.

Add in your water (or juice), sugar, lemon juice, and salt and mix until combined. Bring to a simmer.

Combine your ClearGel with your water and whisk to make a slurry. Pour into your simmering mixture and mix for 1-2 minutes to cook the gel. If you&#x27;re using cornstarch, you only need to cook until it&#x27;s clear.

Remove from the heat and let the mixture cool.

For the fruit filling

Preheat your oven to 400ºF and line a large sheet pan with parchment paper

Let your dough stand at room temperature for 15 minutes to let it soften a bit

Dust your surface with flour. Begin by pressing your dough with your rolling pin to start flattening it.

Roll your dough out to 1/8 thick or about the thickness of a cake board. Thinner than you think. Thinner dough results in a crisper, crunchier crust for your hand pies.

Cut your dough into 6&quot; circles. I used a 6&quot; cake board as a template or you can use a 5&quot; circle cutter if you want smaller hand pies.

Fill your 6&quot; hand pie with 3 tablespoons of fruit filling (5&quot; circles take 1 heaping Tablespoon). Do not overfill.

Brush the outside edge with egg wash (one egg whisked with 1 tablespoon of cold water)

Fold the hand pie over and crimp with a fork to seal well

Use a knife or fork to make some vents on top

Brush the hand pies with more egg wash and place them onto a sheet pan lined with parchment paper. Chill for 20 minutes.

Bake for 20-25 minutes. They should be golden brown and the filling will just be starting to bubble.

Let your hand pies cool for 10 minutes.

While your hand pies are cooling, make your glaze. Just whisk the powdered sugar and lemon juice together until smooth.

Use a pastry brush to brush the thin glaze over the hand pies and enjoy!

These hand pies taste best the day they are baked but will last for three days in an airtight container in the fridge or frozen for up to 2 months.

How to make hand pies

https://www.youtube.com/watch?v=BZbiNw8CLow

The best hand pies with endless flavor options. Bake, deep-fry or air fry! Sweet or savory. This one recipe is all you need. I'm making apple, blueberry, peach and lemon, but the filling options are endless. Follow my tips for troubleshooting common problems and avoiding leaks and cracks.

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HAND PIE DOUGH RECIPE ►
For the hand pie dough
12 ounces (340 g) all-purpose flour
1/4 teaspoon (1/4 teaspoon) salt
6 ounces (170 g) cold unsalted butter cut into cubes or grated
1 large (1 large) egg
1 ounce (28 g) ice cold water

FRUIT FILLING RECIPE ►
16 ounces (453 g) fresh or frozen fruit (apples, peaches, blueberries, strawberries etc)
2 Tablespoons (2 Tablespoons) lemon juice you can use more or less to your taste
6 ounces (170 g) water or juice that complements the flavor of the fruit
1 ounce (28 g) unsalted butter
2 ounces (57 g) sugar white or brown
1/4 teaspoon (1/4 teaspoon) salt
1 ounce (28 g) ClearGel or 1/2 ounce cornstarch
1 ounce (28 g) water

GLAZE RECIPE ►
4 ounces (113 g) powdered sugar
1 Tablespoon lemon juice
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Hand Pie Recipe | Bake, Deep Fry or Air Fry

The right pie crust for the job. Mealy pie dough is the perfect pie dough for pies with a liquid filling. This dense, buttery crust repels water and stays nice and crispy! Say no to soggy bottom pies!

Mealy Pie Dough Recipe (Pate Brise)

butter

Combine together the flour and salt in the bowl of your stand mixer with the paddle attachment.

Add in your cold butter and mix on low until the mixture resembles a coarse mealy sand

Add in the egg and water and mix on low until the dough sticks together

Flatten the dough and wrap it in plastic wrap. Let the dough chill in the refrigerator for 20 minutes or overnight before using it. Let the dough warm up at room temperature for 20 minutes or until its pliable but still firm before rolling it out.

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Top Tags

Hand Pies Recipe

Mealy Pie Dough Recipe (Pate Brise)

Top 2 mealy pie crust recipes from across the web

The most viewed mealy pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hand Pies Recipe

Mealy Pie Dough Recipe (Pate Brise)

The most viewed mealy pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine