- Yield: 9 hand pies
- 3 cups plus 3 tablespoons (395 g) all-purpose flour
- 2½ teaspoons kosher salt
- 10½ ounces (2¼ sticks/280 g) butter, cut into ½-inch (12-mm) cubes and chilled
- Ice water
- Cherry preserves
- 1 large egg, beaten
- Coarse white sugar for sprinkling
How to Make It
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the flour and salt. Remove the butter from the refrigerator or freezer and, using your fingers, quickly work it into the flour until the consistency of the mixture is partly mealy, with a few almond-size hunks of butter.
- Add ice water, beginning with ¼ cup (60 ml), then adding it by tablespoons, just until the dough forms a moist but somewhat shaggy ball. Turn the dough out onto a floured surface to knead very gently until it comes together. Wrap it in plastic and chill it for at least 30 minutes.
- Place the chilled dough on a lightly floured surface and cut it into two pieces. Working with one piece at a time, roll out the dough and cut it into circles about 4 inches (10 cm) in diameter.
- Place a tablespoon of preserves just right of center on each circle. Brush egg along edge of one side of each circle. Fold the dough over the preserves. Press the edges together with the tines of a fork to seal them. Brush the tops of the pies with more egg and sprinkle them with the sugar.
- Place the pies on a baking sheet and bake them for 30 minutes, until the crust is light golden. Allow the pies to cool until just warm before serving.