Hand pies are great because you don’t need a pie dish, they only take 15-25 minutes to bake and they are so cute. They can be made round with a double layer of dough or fold over one piece of dough and make little crescent pies.
What’s needed to make this recipe; parchment paper and a 4 1/2” round cookie/biscuit cutter. Makes 8 hand pies. (You could make smaller round ones and have some dough left to make a few crescent pies. That’s what we did in our cooking class.)
1 recipe of The Only Dough for Pies and Hand Pies (2 disks)
Flour for rolling.
1 large egg
2 pints of fresh raspberries (4 cups)
1/2 cup sugar, divided
1 tablespoon finely chopped thyme
1 teaspoon lemon, lime or orange zest
4 tablespoons (1/2 stick) unsalted butter, cut into 8 pieces
Preheat the oven to 375F
Line two baking sheets with parchment paper.
Roll the dough out on a lightly floured surface until it’s 1/8” thick. Transfer to baking sheet and chill for 10 minutes so it’s easier to work with.
Beat the egg with 1 teaspoon water and set aside. This is the egg wash it will help seal the pies and make them golden brown.
In a small bowl combine the raspberries, thyme, zest and 1/4 cup sugar. Gently mix together breaking up the raspberries.
If you are using the 4 1/2 ring cutter make 16 circles. With 8 of the circles add some raspberries then a piece of butter. Have a small bowl of water handy and with your finger rub some water around the edge of the circle. Put the other 8 circles on top and press down the edges (we did this over the bowl of raspberries because some of the juice runs out.) when together place on the parchment lined baking sheet. Repeat until all 8 are finished.
Press the edges with a fork to seal the pies and poke some holes in the tops to allow the steam to escape and thicken the filing. Brush the tops with the egg wash and sprinkle with the remaining 1/4 cup of sugar. Bake 15-25 minutes, or until the juices are running out and the crust is golden brown. (Check Pies after 15 minutes) Let cool before eating. Yum Yum!