All Butter Hand Pie Dough

this Dough recipe comes straight from Lisa Ludwinski of Sister Pie in Detroit

And it’s the best pie dough I’ve ever had. It’s absolutely perfect. This recipe will make about ten 3 Inch pies and it needs to be refridgerated at least 2 hours so it needs a little planning ahead of time. once you try this pie crust you will never look for another, trust me!

ingredients:

3 3/4 C all purpose flour

1 1/2 tsp granulated sugar

3 sticks unsalted butter (cold)

3/4 c ice cold water- apple cider vinaigrette mix (2tbsp vinegar the rest water)

1 egg (whisked)

turbinado and granulated sugar mixture

filling:

3 Granny Smith apples (peeled, cored and thinly sliced)

1/4 turbanado sugar

1tbsp lemon juice

1 tsp cinnamon

1tsp pumpkin pie spice

icing: (optional)

milk and powdered sugar mixture

directions In a large stainless steel bowl, combine flour, sugar, and salt and mix well. Place the sticks of butter straight from the fridge into the bowl and using a dough scraper cut butter up to 1/4” cubes and cover in flour. then using a pastry blender begin to cut butter with one hand while turning the bowl with the other, continue until it resembles canned Parmesan cheese. next add the ice cold vinegar water mixture and using your dough scraper move the mixture from side to side until all the liquid it no longer visible. Now using you hands using a lot of pressure scoop up as much mixture as you can and press it back down, rotate bowl and repeat until it’s one cohesive mass. Once the dough is formed cut it in half with dough scraper. Working quickly gently shape into 1 in thick cubes and double wrap with plastic wrap and place in refrigerator, For at least two hours but best overnight.

when ready to bake, preheat oven to 400 degrees F. Lline two baking sheets with parchment paper and set aside.

mix all the ingredients for the filling in a medium size bowl and set aside.

Take the dough directly from the fridge and unwrap on flour surface and using a rolling pin, starting from the center roll out dough. Rotate and flip as you need to get even thickness and to keep it from sticking. You should end up with a big square about 16 inches across of even thickness. Using a 3“ cookie cutter (round is easiest) cut out ten pie bottoms. Place on baking sheets and add filling in the center. Repeat with second dough half and layer on top of filling. Flip pies over and using a fork press down the edges to connect the top to the bottom. Cut a little slit on the top to let out steam. after whisking the egg brush the top of your hand pies and sprinkle sugars mixture on top. They are now ready for the oven. Bake for about 20 minutes or until golden. after 5 minutes move to a cooling rack

after completely cooled, using a spoon drizzle icing over pies and let set before serving And enjoy!