My dad is Swedish. I don’t know if it is a Swedish thing, but he is all about the pies. He could (& does!) eat pie for breakfast, lunch and dinner. He also likes herring, but that is another matter we can’t fix here! 😉
I love pie, too. But, since it isn’t very portable, I love hand-pies even more. You could use refrigerated dough, but why? It takes no more than 2 seconds to make a homemade dough and it is so much more delicious! Your family will finally believe you are the rockstar that you’ve always been.
My favorite easy & ABSOLUTELY KILLER PIECRUST RECIPE is from Cooks Illustrated. It is super easy to whip together if you have a food processor.
- 2 1/4 cups unbleached all-purpose flour
- 1 tsp. salt
- 2 Tbs. granulated sugar
- 11 Tbs. unsalted butter, cold, cubed
- 7 Tbs. shortening, butter flavored (chilled, if possible)
- 4-5 Tbs. ice water
- 1 can of pie filling (I like cherry & blueberry!)
- Ingredients for Glaze:
- Melt 1 Tbs. butter
- Dash of milk
- A smidgen of salt
- Add powdered sugar until it is a thin, runny consistency. You want it to be a glaze, not an icing.
- Place dough blade into food processor.
- Add flour, salt, and sugar and pulse to combine.
- Cut butter into cubes and toss in flour mixture.
- Mix until it resembles corn flour.
- Add shortening and start processor.
- Add water until the dough comes together.
- Section the dough into two circles and wrap in plastic wrap.
- Put the dough in the fridge for a half an hour to firm up.
- Preheat your oven to 375.
- Take out the first circle of dough and roll out. Cut out the circles with the sharp side of the hand-pie cutter.
- Place a section of it into this handy little contraption.
- Add a small dollop of the pie filling.
- Place another circle on the top and then close the hand-pie top to seal the edges.
- Make enough to fill a cookie sheet (with a rim, so it doesn't drip into your oven.)
- Cut slits in the top. Brush on milk and top with crunchy sugar. (or leave plain and glaze after they are cooled.)
- Bake 15-20 minutes, until browned on the edges.
- Put in a dollop of fruit.
- Then cover with another circle of dough.
- Press the dough sections together. (Make sure there is no gaping, or the fruit will leak out.
- Bake on a rimmed cookie sheet, until crust is golden brown. Allow to fully cool on a wire metal rack.
- Drizzle glaze over the cooled hand-pies. Keep cool in a refrigerator until ready to use or pack for a picnic.
Enjoy your summer!