Hand Pies

   So, a hand pie? Basically, it's a pie you can hold in your hand. I feel sure you figured that out on your own, but I wanted to fill you in just to be sure. Think of a customizable, homemade, in a flaky pie crust Pop Tart. 
   Making hand pies this weekend came from having the kids home an extra day (snow/ice day on Friday=no school), and wanting to do something fun and different (and also easy) with them. I started with my basic pie crust recipe (it's also below), and went from there! 

Peanut Butter & Chocolate Hand Pies

Ingredients: 

For the Crust:

• 1 1/4 cups all-purpose flour
•  1/4 tsp salt
• 1/3 cup cubed, cold butter, or vegetable shortening
• 4 to 7 Tbsp cold water

For the filling:

• Peanut butter & chocolate chips

 
Or Try:

• Peanut butter & Jam
• Peanut butter & Nutella
• Jam (your favourite kind)
• Marshmallow fluff and chocolate chips
• Apples and cinnamon

Method: 

1. Heat oven to 375 degrees F. Line a baking sheet with parchment, set aside. 
2. In a large bowl, measure the flour & salt, and gently stir to combine
3. Add butter (or shortening) to bowl, and using 2 knives, or a pastry cutter, or your own chilled hands (run them under really cold water), work the butter into the flour and salt until it you have coarse crumbs.
4. Add the cold water, one tablespoon at  time, and mix using a wooden spoon until you have a nice, thick dough. (the amount of water you use will vary from place to place, as well as from season to season). You may need to use your hands to incorporate all the flour. Roll dough into a ball.
5. Place the dough ball out on a sheet of wax or parchment paper, and squish it down to an approximate rectangle. Place another sheet of wax or parchment paper over the squished rectangle of dough, and using a rolling pin, or a large can, roll the dough out to  approximately a 10 x 20 inch rectangle.
6. I simply cut this rectangle into squares using a knife, but you can use a circle, or heart cookie cutter also. Whatever you choose, be sure to have an even number of shapes cut because you need bottoms and tops for each pie!
7. Lay half of your cut-outs on the parchment lined baking sheet, and fill with whatever filling you decided on. Place filling in the middle of the crust, and resist the urge to cram them full! This will result in leaky, messy pies! : ) 
8. Place the remaining cut-outs on top, and squish edges down gently with a folk to seal. You may sprinkle the top with some sugar if you wish.
9. Bake for 12-15 minutes until tops are golden.
10. Place on cooling rack for 10 minutes. Eat warm, or let cool completely, and eat cold 

 *I drizzled mine with some nutella, just because  :)  

 
​   The pies turned out really nice, and the girls loved getting to just hold them and not needing a plate or fork. I liked having those few less dishes to do! 

   You could fill these with different jams, and make them for a breakfast or brunch with company, you could also make them like mini apple pies and bring them to a fall pot luck. I think these little beauties have lots of potential!
    Happy Monday!