Hand pies (also affectionately known as turnover) are on anyone’s list of portable favorites — and making them gluten-free means everyone can have a piece of the pie! Start with our buttery, tender Gluten-Free Pie Crust Mix, add your favorite prepared filling (go ahead, mix and match), and you’ve got the perfect treats for lunchboxes or special occasions.
Ingredients
Pastry
- 1 package King Arthur Gluten-Free Pie Crust Mix
- 16 tablespoons (227g) unsalted butter, cold, cut into 1/2″ cubes
- 4 to 6 tablespoons (57g to 86g) water, cold
Filling
- 1/2 cup (113g) prepared pie filling
Topping
- 1 large egg beaten with 1 tablespoon water
- coarse sparkling sugar, for garnishing
Glaze
- 1 cup (113g) confectioners’ sugar
- 2 to 3 tablespoons (28g to 43g) milk
Instructions
- To make the pastry: In a large bowl, toss together the crust mix and half of the cubed butter. Work the butter into the dry mix until everything is evenly crumbly.
- Add the remaining cubed butter, working it in but leaving it in larger, pea-sized pieces.
- Sprinkle the water over the mixture a tablespoon at a time, tossing with a fork as you go. Add enough water for the mixture to form a cohesive dough when squeezed.
- Turn the dough out onto a piece of parchment and fold it over onto itself once or twice. Pat the dough into a rectangle, cover it with a piece of parchment, and use a rolling pin to flatten it a bit.Topping pie crust
- Roll the dough into an 8” x 16” rectangle. Refrigerate, uncovered, for 15 minutes to firm up.
- To assemble the hand pies: Cut the chilled dough into two 4″ x 16″ strips, then cut each strip into four squares, making a total of eight squares.
- Place a tablespoon of pie filling on the center of each square.
- Brush two adjoining edges of each square with some of the beaten egg/water mixture. Use a small offset spatula to fold half the dough over to make a triangle shape, pressing the edges together with a fork. Cut a slit in the top of each hand pie to vent steam.
- Transfer the hand pies, parchment and all, to a baking sheet. Refrigerate for 15 minutes for the dough to firm up. Preheat the oven to 400°F.
- To finish and bake the hand pies: Remove the hand pies from the refrigerator. Brush the tops with the remaining beaten egg and sprinkle generously with coarse sparkling sugar.
- Bake the hand pies for 26 to 28 minutes, until golden brown. Remove them from the oven and cool before glazing and serving.
- To glaze the hand pies: Stir together the confectioners’ sugar and milk until smooth; drizzle over the cooled hand pies.
- Storage instructions: Store hand pies, well wrapped, at room temperature for up to two days; freeze for longer storage.
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