Raspberry Hand Pies

To make the dough by hand, in a large bowl, stir together the flour, granulated sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, granulated sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Beat on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and beat on low speed just until the dough pulls together, adding more water 1/2 tsp. at a time if needed.

Transfer the dough to a work surface, cut the dough in half and pat each half into a ball, then flatten and shape each into a square. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface. Working with one square of dough at a time, flatten with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a 13-inch (33-cm) square about 1/8 inch (3 mm) thick.  

Line 2 baking sheets with parchment paper. Using a pastry cutter, trim 1 piece of dough into a 12-inch (30-cm) square, reserving the trimming scraps. Cut the square into 12 rectangles, each 4 inches (10 cm) long and 3 inches (7.5 cm) wide. They will be the bottom crusts of the pies. Transfer the rectangles to the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Repeat to trim the remaining piece of dough and cut into 12 rectangles. Using the desired cookie cutter, cut a venting hole in each of these rectangles. They will be the top crusts of the pies.

To make the filling, in a bowl, combine the raspberries, granulated sugar, raspberry preserves, cornstarch and cinnamon. Using a fork, gently crush the raspberries and stir until the mixture is cohesive.

Spoon 1 1/2 Tbs. of the raspberry filling in the center of each solid rectangle. Brush the edges of the dough with some of the egg wash and top each with a rectangle with the cutout pattern. Decorate the tops of the pies with the reserved cutouts and trimming scraps, brushing with egg wash so they adhere. Firmly press the edges of the dough together, then use a fork to crimp the edges. Brush the tops of the pies with egg wash and sprinkle generously with turbinado sugar. Place the pies in the freezer for 30 minutes.

Meanwhile, position 1 rack in the lower third and 1 rack in the upper third of an oven and preheat to 375°F (190°C).

Bake the hand pies until the filling is bubbling and the crusts are deep golden brown, about 35 minutes, rotating the baking sheets halfway through. Transfer the baking sheets to wire racks and let cool slightly, then serve the pies warm or at room temperature. The hand pies can be stored in a tightly covered container at room temperature for up to 3 days. Reheat in a 400°F (200°C) oven for 5 to 7 minutes. Makes 12 hand pies.

Williams Sonoma Test Kitchen