Hand pies recipe with lemon and berries


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Disclosure: This post may contain affiliate links. This means that we may receive a small commission if you choose to purchase something from a link we post (including links to amazon.com because we are part of the Amazon Services LLC Associates program.) Don’t worry, it won’t happen. It cost you anything. My kids and I were visiting a local farmer’s market last week and spying raspberries wrapped in a weird aquamarine, looking for dirty little hands to happily eat them. We ate most of them on the way home, but saved a few to make delicious hand pies on a walk the next day. The dough that I make for these pies is based on a general ratio of ingredients that, when followed roughly, make for an interesting pie crust. Proportions are great for use when baking; They are usually easy to remember and allow for maximum creativity. Pie dough is as easy as 3-2-1. In fact, at the Culinary Institute of America, it’s called the “3-2-1 pie dough” created by Chef George Higgins. The detail goes as follows: 3 precise parts; 2 parts fat 1 part liquid. In my recipe, I gathered some flour, and added an egg as a binder to make the dough softer, sugar for sweetness and vanilla for flavor. From the oven, my kids eat these things at nearly the speed of fresh raspberries on the market. Packed in little bags, it was a hit on our picnic too! When fresh berries are found in your market, I hope you consider making these sweet pies easy! Shortbread pie dough with butter: Use a 3-2-1 pie dough ratio Makes handcrafted pies of 12-5 inches Blending time: 10 minutes Rest: 30 minutes Roll and shape: 20 minutes Baking: 30 minutes Cold: 10 minutes Eating: 1 minute Total time Ingredients: About 1 hour – 2 hours Ingredients Total 9 ounces of flour: Decomposition Less than – 4 ounces whole wheat flour – 3 ounces almond flour – 2 ounces coconut flour 6 ounces butter, very cold and cubes (1 stalk) ~ 3 ounces Of total liquids: Dividing into less than -1 egg, whisked -2 ​​teaspoons vanilla -3 tablespoons of iced cold water -1 teaspoon salt -2 tablespoons of raspberry filling sugar 2 scoops of raspberry, lemon peel 1 tablespoon of sugar 1 ½ 1 teaspoon cornstarch egg wash 1 egg, whisk 2 tablespoons of milk, the richness the better to get more golden crust. 3 tablespoons turbinado sugar (to sprinkle on top) Directions Get the scale and weight of the flour quantities. Add salt and sugar to the flour, then pour it into a food processor with a blade. Add cold butter cubes (near frozen) to your food processor. Give him a few pulses to gently blend the butter. In a separate small bowl, mix eggs, vanilla, and 3 tablespoons of ice water. Add it to a food processor and mix until the dough holds together. If the dough looks dry, add a little water with a teaspoon at a time. Whip the dough several times until it appears crumbly, with various pieces of butter all the time and when squeezed, it will hold together. On parchment paper, shape into a circle or square whichever you prefer for the final shape out. Chill in the refrigerator for 30 minutes wrapped in plastic wrap. Meanwhile, prepare the oven. Preheat to 325 degrees Fahrenheit. Place parchment paper in your jelly roll utensils, scoop out your own cookie cutter shapes, and make eggs wash. Take the dough out of the refrigerator and let it warm up a little before rolling it, about 5 minutes. Make a berry filling by stirring the berries with sugar, cornstarch, and lemon zest. Between two sheets of parchment paper or between two zip-top plastic bags (the edges are open) and sprinkle with flour, roll the dough to a thickness of 1/2 inch. Use a large pastry-shaped circular cutter and a smaller one for ventilation, or cut square-shaped dough and fan out smaller slices. When you have your figure, fill in the berry filling; Eggs wash the inner edges and press the edges together. Before putting it in the oven, put the outer batter as a copy of an egg and sprinkle with turbinado sugar to get a nice and crunchy color. Bake in the oven on the lower third rack for 20 minutes at 325 ° F; Raise the temperature to 375 degrees Fahrenheit and transfer the pies to the upper third rack for a golden finish, about another 5-10 minutes. When the hand pies are done baking, let them cool in the pans for 5 minutes and then transfer them to a cooling rack. Serve with a spoonful of ice cream or a little whipped cream. Chef notes: Flour in this proportion can be any flour. All purposes are great flour to start with. The softer flour or less protein / gluten it contains, the softer crust is formed. The fat can be butter, lard, lard, or a mixture thereof. The liquid is usually water, but feel free to use the juice as well. The flour, butter, and water should be very cold to prevent protein / gluten activation. I put flour and butter in the freezer before mixing them up and add ice to the water to keep it cool. I found that the difference in the size of the butter in the dough results in the flaky type of dough. Try not to over-mix the dough until all the butter is in “pea sizes” as they say. Some have to be the size of a pea, others the size of edamame (if we still follow the green metaphors …) even the size of a pistachio … hey, it’s still green. Finally, try not to hold the dough too much as it is forming before putting it in the refrigerator. You don’t want to activate the gluten / protein in the flour, this will make a firm and compact dough. Pull it together, roll it up and say, “See you thirty!” However, having said that, this dough that I made is very forgiving. Just be nice, give him love and he’ll love you again. Remove sugar and vanilla for a more salty crust. Also add parmesan cheese or herbs to the crust to increase the delicious flavors; Oh, the possibilities. . . ! For 2, – 9 inch pies; You start at 12 oz. Of flour; 8 oz. Of fat 4 ounces. From the questioner – go there and have fun! Hand pancakes ingredients with lemon and berries: Shortbread pie dough with butter: Use a 3-2-1 pie dough ratio Makes 12-5 inch hand pies Mixing time: 10 minutes Rest: 30 minutes Roll and shape: 20 minutes Baking: 30 minutes Cold: 10 minutes Eating Food: 1 minute Total time: About 1 hour – 2 hours Ingredients Total 9 ounces of flour: Divide Less than – 4 ounces whole wheat flour – 3 ounces almond flour – 2 ounces coconut flour 6 ounces butter, very cold and cube sticks ) ~ Total 3 fluid ounces: dividing into under 1 egg, whisked -2 ​​teaspoons of vanilla -3 tablespoons of cold water 1 teaspoon salt 2 tablespoons of raspberry filling sugar 2 pints of berry bush 1 lemon 1 tablespoon sugar 1 oons teaspoon cornstarch egg wash 1 egg whisked 2 tablespoons of milk, the richer the better for a golden crust 3 tablespoons of turbinado sugar (to sprinkle on the surface) Instructions Get the scale and weight of the flour quantities. Add salt and sugar to the flour, then pour it into a food processor with a blade. Add cold butter cubes (near frozen) to your food processor. Give him a few pulses to gently blend the butter, and in a separate small bowl mix eggs, vanilla and 3 tablespoons of ice water. Add it to a food processor and mix until the dough holds together. If the dough looks dry, add a little water with a teaspoon at a time. Whisk the dough several times until it looks crumbly with various bits of butter all around and when pinched, it stays together on parchment paper, shape into a circle or square that you like best for the final shape of the individual. Chill in the refrigerator for 30 minutes wrapped in plastic wrap. Meanwhile, prepare the oven. Preheat to 325 degrees Fahrenheit. Put parchment paper in your jelly baking molds, take out the cookie cutter shapes, make the eggs wash, then take the dough out of the fridge and let it warm up a little before rolling it, about 5 minutes. Make raspberry filling by stirring berries, sugar, cornstarch and lemon zest together, between two parchment paper or two zip-top plastic bags (open edges) and sprinkle with flour. Roll the dough to a thickness of 1 cm. Use a large pastry shape circular cutter and a smaller cutter for ventilation hole or cut square shape dough and slot with small slices, when you have your shape fill in with berry filling; Eggs wash the inner edges and press the edges together. Before putting it in the oven, give the outer batter a sweep of eggs and sprinkle them with turbinado sugar to get nice color and crunch. Bake in the oven on the lower third rack for 20 minutes at 325 degrees Fahrenheit. Raise the temperature to 375 degrees Fahrenheit and transfer the pies to the upper third rack for a golden finish, about another 5-10 minutes. When the pies are done baking, let them cool on the pans for 5 minutes and then transfer them to a cooling rack. Serve with a spoonful of ice cream or a little whipped cream.


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