It’s DAY ONE of my special KitchenAid Mixer week! I recently took the leap and purchased something that has been on my wishlist since I was probably in high school…a KitchenAid Mixer!!! So in celebration, this week I am going to share a new recipe with you every day that v
alidates my expensive purchase highlights the versatility of my new toy!
So what better day to begin then on the Epic Pi Day?! March 14th, 2016 = 3.14.16 = Pi (rounded). So obviously because it’s Pi Day, we have to make pie. Of course. And because Pi Day falls on a Monday, I couldn’t leave my co-workers hanging…However, to avoid the mess of cutting and serving a whole pie, I instead make a treat that people could grab from the kitchen at their leisure. Day One features the flat beater which makes making your own butter pie dough super simple.
Serving Size: About 30 Hand Pies
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 2 1/2 sticks unsalted butter, cut into 1/4-inch pats (must be cold!!)
- 6 Tbsp cold water
- Strawberry Jam, for filling
- 1 Egg, beaten
- Sugar, for topping
Making the Dough:
- Combine the flour, sugar, and salt in the bowl of the KitchenAid Mixer and attach the paddle attachment. Mix together on low speed (1 or 2 on the KitchenAid) for about 30 seconds. Gradually add the cold butter and mix on low until the mixture is crumbly and resembles wet sand. **It is very important that the butter is cold, in order to produce that coveted flaky crust!
- Slowly and gradually pour in the cold water until the dough clings to the paddle. If the dough seems a little dry, then add a little more water.
- Once the dough is completely mixed, remove the dough from the bowl and form it into a ball. Wrap it in plastic wrap and refrigerate for at least two hours.
Assembling the Pies:
episodes of TVhours later….Preheat the oven to 425F. Prepare two baking sheets by lining them with parchment paper.
- Remove the dough from the fridge and carefully unwrap it. Clear off some space on a counter or flat surface, ensuring that it is both clean and lightly dusted with flour. I can’t emphasize how important it is to keep the counter and rolling pin floured throughout this process, because you’ll probably soon notice that the dough likes to stick to anything it can!
- Cut the dough into 3 equal sized pieces (doesn’t have to be perfect) and place two of those pieces back in the fridge. We’ll be handling the dough one chunk at a time, so that one batch bakes while we make the other batches.
- Take one of the pieces of dough and begin by gently flattening it with the palm of your hands. This will help the rolling process significantly. Continue to roll it out using a rolling pin until it is about 1/8in thick. I know you wont ACTUALLY measure it to be 1/8in but just make sure that its not too thin or else it won’t be able to hold that yummy filling.
- Once the dough is rolled out, use a 5-in cookie cutter (or if you’re like me, the rim of a drinking glass) to cut out as many rounds as you can. With the leftover dough, form it back into a ball and roll it out again.
- Place about 1 tbsp of strawberry filling onto one half of each round. Brush the outer edge of one half the round with water (to help seal the hand pie) and fold the other half of the round on top, forming a half moon. Gently seal the pies by crimping the edges together with a fork. Using a sharp knife, make a slash on the top of each pie (this will allow the steam to escape while it’s baking).
- Transfer the pies onto the baking sheet lined with parchment paper. Brush the tops of each with a little bit of egg wash and sprinkle with sugar. Bake for about 15 minutes, until golden brown. Transfer to a cooling rack and let cool completely.
- Repeat steps 2 through 4 with the other three chunks of dough in the refrigerator.