Makes 4 hand pies, but this recipe can be doubled, tripled, and so on, for larger groups
SOMETHING I LIKE TO DO with piecrust, either grain free or gluten free, is to make hand pies. Hand pies are so much fun to make for a crowd, and kids in particular think it’s fun to make and eat them. Pass them around at a party, or make them for holidays with seasonal fillings (like dark chocolate or pumpkin on Halloween, leftover turkey and gravy after Thanksgiving, or baby vegetables and sweet potatoes, or fresh strawberries with mint sprigs in the spring). Your only limit is your creativity. I’ve tried these lots of different ways, and they are always incredibly delicious.
At first you may think hand pies are difficult to make, but the more you work with the dough, the more you will get used to how the dough responds and what works and tastes best—hand pies are an art form so don’t worry if they don’t look perfect the first few times. They will still taste great.
1 recipe Old-Fashioned Gluten-Free Piecrust (here) or Grain-Free Piecrust* (here) (omit added sweetener for savory recipes)
½ cup (or a little more) of your favorite savory or sweet filling**
Divide the dough into 4 pieces and press out into approximately 6-inch rounds on a baking sheet. They don’t have to be perfect. Spoon 2 to 3 tablespoons of filling on one side of each round, fold the dough over, and pinch the edges together. Or make 8 (3-inch) rounds, put 2 tablespoons of filling on 4 of the rounds, cover with the other 4 rounds, and pinch closed.
Bake at 350°F for 8 to 12 minutes, or until the dough is firm. Let cool for at least 5 minutes, then serve warm or at room temperature.