Hand Pies

Small is adorable. Small is trendy. Small is irresistible. There are mini pies, pies in a jar, even little pies-on-a-stick, called “pie pops.” Why would anyone bother with a stick when you’re going to eat the pie in four quick bites? It’s all about looking pretty and attractive. Beside these, there are hand pies, also called “turnover.”

The shape is optional. You can make rectangle or round or even cutout shapes like hearts. Regardless of the shape, just start with the Basic Pie Dough for a double crust and instead of shaping your dough into two disks, make a number of mini disks. Experiment with size and weight, and soon you’ll find what works best for you.

Preparation

Roll out your little dough disks to rectangle or round shapes. Place a few spoonfuls of your pie filling (it can be sweet or savory) in the center of your dough shape.

If rectangle or cut out shape, cover with a matching-size piece for a top crust, then press the edges together with a fork to seal and crimp them.

If round, fold the dough in half to encase the filling, making a half moon shape, then using a fork seal the edges together and crimp.

Brush with a whisked egg, and make a few small vent holes in the top.

Bake at 425 degrees to brown the crusts, about 10 minutes. Then reduce heat to 375 degrees and continue baking until they look done. This is often when the filling starts to ooze out.