Raspberry Lemon Hand Pies | Digital Noch

My youngsters and I have been visiting the native farmer’s market this previous week and spied juicy raspberries wrapped in quaint aquamarine searching for tiny, grubby arms to fortunately eat them.  We ate most of them on the best way house, however saved a number of to make these dainty hand pies for a picnic the following day.

The dough I created for these pies relies on a common ratio of components that, when adopted crudely, makes a sensational pie crust.  Ratios are nice to make use of when baking; they’re often simple to recollect and permit for optimum creativity. This pie dough is as simple as 3-2-1. The truth is, on the Culinary Institute of America, it’s referred to as the “3-2-1 pie dough” created by Chef George Higgins. The breakdown goes as follows: 3 components flour; 2 components fats; 1 half liquid. 

In my recipe I mixed a number of flours, added an egg as a binder to make the dough a little bit extra pliable, sugar for sweetness and vanilla for taste.  Out of the oven, my youngsters wolfed these up virtually as quick because the market contemporary raspberries.  Packaged in little luggage, they have been a success at our picnic, too! When contemporary berries are discovered at your market, I hope you suppose to make these simple, candy  pies!

Buttery Shortbread Pie Dough : utilizing 3-2-1 Pie dough ratio

Makes 12 –  5”hand pies

Time to Combine: 10 minutes  Relaxation:half-hour  Roll & Form: 20 minutes  Bake: half-hour  Cool:10 minutes Eat: 1 minute

Complete time: about 1 ½ hours – 2 hours

Elements

9 ouncesflour complete : the breakdown beneath

                -4 ounceswhole wheat pastry flour

                -3 ouncesalmond flour

                -2 ouncescoconut flour

6 ouncesbutter, very chilly and cubed (1 ½ sticks)

~3 ouncesliquid complete: the breakdown beneath

-1 egg, overwhelmed

-2 teaspoons vanilla

              -3 Tablespoons ice chilly water

-1 teaspoon salt

-2 Tablespoons sugar

Raspberry filling

2 pints raspberries

Zest of 1 lemon

1 Tablespoon sugar

1 ½ teaspoons cornstarch

Egg wash

1 egg, overwhelmed

2 Tablespoons milk, richer the higher for a extra golden crust

3 Tablespoons Turbinado sugar (for sprinkling on prime)

Instructions

Seize a scale and weigh out the flour portions. Add salt and sugar to the flour, after which pour right into a meals processor fitted with a blade.  Add the chilly (close to frozen) butter cubes to the meals processor. Give it a number of pulses to softly incorporate the butter.

In a separate small bowl mix the egg , vanilla and three Tablespoons of ice water. Add to the meals processor and pulse till the dough begins to come back collectively. If the dough appears dry, add a little bit extra water a teaspoon at a time. Pulse the dough a number of extra occasions till it appears like a crumbly texture with various chunks of butter all through and when pinched, stays collectively.

On parchment paper, form right into a circle or sq. whichever you like for the ultimate roll out form. Chill within the fridge for half-hour wrapped in plastic wrap.

In the meantime put together the oven. Preheat to 325°F. Line your jellyroll pans with parchment paper, get out your cookie cutter shapes, and make your egg wash.

Take the dough out of the fridge and permit it to heat up barely earlier than rolling out, about  5 minutes. Make the Raspberry filling by stirring collectively the raspberries, sugar, cornstarch and lemon zest.

Between two parchment papers or between two plastic zip prime luggage (the sides minimize open) and  sprinkled with flour, roll out the dough to ¼ inch thick. Use a big circle cutter for the form of the pastry and a smaller cutter for a vent gap or minimize out a sq. form pastry and vent with small slices.

When you’ve gotten your form, fill with raspberry filling; egg wash the interior edges and press the sides collectively. Earlier than you place them within the oven, give the outer dough a sweep of egg wash and a sprinkle of Turbinado sugar for a gorgeous colour and crunch.

Bake within the oven on the decrease third rack for 20 minutes at 325°F; enhance the temperature to 375°F and transfer the pies to the higher third rack for a golden end, about 5-10 minutes extra.

When the hand pies have completed baking, enable them to chill on the pans for five minutes then switch to a cooling rack.

Serve with a scoop of ice cream or a dollop of whip cream.

Chef’s notes:

The flour on this ratio could be any flour. All function is nice flour to begin with. The softer the flour or much less protein/gluten it comprises, a extra tender crust is created.

The fats could be butter, shortening, lard or a mix thereof.

The liquid is often water, however be at liberty to make use of juice, too.

The flour, butter and water needs to be very chilly to maintain the protein/gluten from activating. I place the flour and butter within the freezer earlier than I combine them and add ice to the water to maintain it chilly.

I’ve discovered {that a} variation of butter sizes in a dough creates probably the most flaky dough. Strive to not over combine your dough to the place all of the butter is in “Pea sizes” as they are saying. Some needs to be pea measurement whereas others are edamame measurement (if we’re nonetheless going with the inexperienced vegetable metaphors…) even pistachio measurement… hey,it’s nonetheless inexperienced.

Lastly, strive to not deal with your dough an excessive amount of whereas shaping it earlier than it rests within the fridge. You don’t need to activate the gluten/protein within the flour, it can make for a troublesome, chewy dough.  Pull it collectively, wrap it up and say, “see ya in thirty!” Nevertheless, having mentioned that, this dough I made is fairly forgiving.  Simply be mild, give it love and it’ll love you again.

Take away the sugar and vanilla for a extra savory crust. Additionally add Parmesan or herbs to the crust to up the savory flavors; oh, the probabilities . . . !

For two, – 9” pies; begin with 12 oz. of flour; 8 oz. of fats; 4 oz. of liquid – go from there and have enjoyable!

Raspberry Lemon Hand Pies

Elements

• Buttery Shortbread Pie Dough : utilizing 3-2-1 Pie dough ratio
• Makes 12 – 5”hand pies
• Time to Combine: 10 minutes Relaxation:half-hour Roll & Form: 20 minutes Bake: half-hour Cool:10 minutes Eat: 1 minute
• Complete time: about 1 ½ hours – 2 hours
• Elements
• 9 ouncesflour complete : the breakdown beneath
• -4 ounceswhole wheat pastry flour
• -3 ouncesalmond flour
• -2 ouncescoconut flour
• 6 ouncesbutter, very chilly and cubed (1 ½ sticks)
• ~3 ouncesliquid complete: the breakdown beneath
• -1 egg, overwhelmed
• -2 teaspoons vanilla
• -3 Tablespoons ice chilly water
• 1 teaspoon salt
• 2 Tablespoons sugarRaspberry filling
• 2 pints raspberries
• Zest of 1 lemon
• 1 Tablespoon sugar
• 1 ½ teaspoons cornstarch
• Egg wash
• 1 egg, overwhelmed
• 2 Tablespoons milk, richer the higher for a extra golden crust
• 3 Tablespoons Turbinado sugar (for sprinkling on prime)

Directions

1. Seize a scale and weigh out the flour portions. Add salt and sugar to the flour, after which pour right into a meals processor fitted with a blade. Add the chilly (close to frozen) butter cubes to the meals processor. Give it a number of pulses to softly incorporate the butter.
2. In a separate small bowl mix the egg , vanilla and three Tablespoons of ice water. Add to the meals processor and pulse till the dough begins to come back collectively. If the dough appears dry, add a little bit extra water a teaspoon at a time. Pulse the dough a number of extra occasions till it appears like a crumbly texture with various chunks of butter all through and when pinched, stays collectively.
3. On parchment paper, form right into a circle or sq. which ever you like for the ultimate roll out form. Chill within the fridge for half-hour wrapped in plastic wrap.
4. In the meantime put together the oven. Preheat to 325°F. Line your jellyroll pans with parchment paper, get out your cookie cutter shapes, and make your egg wash.
5. Take the dough out of the fridge and permit it to heat up barely earlier than rolling out, about 5 minutes. Make the Raspberry filling by stirring collectively the raspberries, sugar, cornstarch and lemon zest.
6. Between two parchment papers or between two plastic zip prime luggage (the sides minimize open) and sprinkled with flour, roll out the dough to ¼ inch thick. Use a big circle cutter for the form of the pastry and a smaller cutter for a vent gap or minimize out a sq. form pastry and vent with small slices.
7. When you’ve gotten your form, fill with raspberry filling; egg wash the interior edges and press the sides collectively. Earlier than you place them within the oven, give the outer dough a sweep of egg wash and a sprinkle of Turbinado sugar for a gorgeous colour and crunch.
8. Bake within the oven on the decrease third rack for 20 minutesat 325°F; enhance the temperature to 375°F and transfer the pies to the higher third rack for a golden end, about 5-10 minutes extra.
9. When the pies have completed baking, enable them to chill on the pans for five minutes then switch to a cooling rack.
10. Serve with a scoop of ice cream or a dollop of whip cream.