strawberry hand pies

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    Don't let anyone tell you otherwise: pate brisee (pie dough) is not a friend to hand pies. What? Well, looky see. Problems I was having with my dough aside (I'll skip that part entirely, as I have a recipe that works and was stupid to use anything new), pate brisee is just not bendy and tender enough to stretch over mounds of filling. Even if it *looks* like you may have done alright, you're presented with this at the end of your baking time. You learn more from mistakes than successes, right? Next time, I'm reappropriating my classic empanada dough.

    1. sassyradish 83 months ago | reply

      What pie recipe did you use that didn't work for you? Was it Bon Appetit from July by any chance? I had the same, miserable experience with pie dough yesterday morning and in order to save sour cherries and raspberries from waste, baked them into a crumble - which turned out well. But this was my first time at pate brisee and this Bon Appetit recipe just did not happen for me - which made me feel sad - it was my first try at making it myself.

    2. smitten 83 months ago | reply

      I used a friends, so I don't really want to get into what I am sure was just a typo that led me astray, but find that Martha Stewart's pate brisee is a great standby. That said, I have a lot of trouble with pies in the summer. The heat and humidity makes them fall apart far more easily. I remember a certain peach pie a couple summers ago that all but collapsed into crumbs--using the MS recipe, too!--on a hot afternoon in the kitchen. They need to be re-refrigerated at every step or it's just torture to work with. Maybe this is the root of the trouble you had? For me, it was just the wrong type of dough for this pastry.

    3. sassyradish 83 months ago | reply

      I'll try it again - I'll use Martha's recipe... But you might be right. Mine just kept breaking on me - it was quite deflating to the ego. :(

    4. mrsjack 83 months ago | reply

      I made handpies last weekend using MS's pate brisee recipe. While the dough was very tender and flaky and did require the handpies to be handled delicately, they weren't a problem. I found that the handpies that had been given a liberal amount of egg wash were the strongest. I bet your handpies still tasted yummy!!

      flickr.com/photos/mrsjack/680153626/

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