Hand Pies with Extra Pie Crust

hand pies

Whenever I make a pie or galette, I end up with a ball of extra dough from trimming the edges. Normally I throw this dough away, thinking it's no good because overworking pie dough makes it tough and not flaky. 

Today, I made two galettes and one pie with all-butter crusts. As you can imagine, this resulted in a lot of extra dough! It didn't feel right throwing away so much butter (which is very expensive nowadays) as once. I decided it was time for a mini-experiment: hand pies. 

"Hand pies" is a cute name, but I prefer calling them homemade pop-tarts. As much as I try to change my habits and preferences, I love to eat processed foods. Pop-tarts are a delightful treat in my book, although I'm sure most people with taste buds would disagree. But I will say that these leftover pie crust hand pies are infinite times better. Here's how you make them:

Ingredients

  • Leftover pie dough (however much you have)
  • Flour to dust the work surface
  • Jam (strawberry, apricot, blueberry; the options are endless!)
  • 1 tablespoon lemon juice
  • 1/4 cup powdered sugar

Method

Preheat oven to 375 degrees F. Roll the pie dough into a rectangular(ish) shape, using some flour on the work surface to prevent sticking. Use a pastry scraper to cut the dough into a rectangle. Then, cut the rectangle in half. These will make up the two faces of the hand pie.

Use a sharp paring knife to cut three slanted slits in one of the rectangles. Spoon a small dollop of jam in the middle of the rectangle without the slits, leaving a little bit of room on the edges. Carefully place the rectangle with slits (without jam) on top of the rectangle with jam. Use your lightly floured finger to seal the edges. For added design, use a fork or the flat part of the tip of your paring knife to seal the edges.

Transfer the hand pies to a baking pan with parchment paper. Bake at 375 degrees F for 15-18 minutes, or until golden brown.

Meanwhile, prepare the icing by whisking lemon juice with powdered sugar.

Serve hand pies with a little bit of lemon icing drizzled on top.


Final Thoughts

After cutting out perfect rectangles for the first batch of hand pies, I ended up with leftover dough again. So, I repeated the process. In total, I got 2 batches of hand pies with the leftover dough of 3 pies/galettes. Despite being overworked, the crust still turned out flaky and delicious. It puffed up in the oven and the layers of starch-fat-starch-fat were noticeable. 

Please note that this recipe is not very precise for a reason - it really depends on how much leftover dough you have. As you can see, I also made some of the pies circular, which is totally fine! Do whatever makes sense at the time. My point is that leftover dough gives you a great opportunity to experiment without feeling like you're wasting money or ingredients. I mean, what's the worst that can happen? You can throw the dough away if your experiment turns out horribly, which is what you were going to do anyway! On the flip side, you could end up with scrumptious homemade pop-tarts! Everybody wins!

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