For Pie Dough:
  • 1 1/4 cup flour
  • 3/4 teaspoon salt
  • 2 Tablespoons sugar
  • 6 Tablespoons unsalted butter, cubed
  • 1/4 cup shortening
  • 1/4 cup ice water
Combine 1/2 the flour, salt and sugar in the bowl of a food processor. Add the butter and shortening and pulse until the butter has been worked down to dime sized hunks and all of the flour is coated. Redistribute the mixture in the bowl, add 1/4 cup more flour and pulse until the mixture is crummy and the pieces of butter are no larger than the size of a pea. Sprinkle the ice water over the mix, pulse once more and turn out onto a lightly floured board.
Pat the dough out, sprinkling with flour. Press, pat, fold and flour this sticky mix. Fold in half and repeat the process until it becomes a smooth dough. Finally roll the dough out to 1/4" thick. Use a 4" round biscuit cutter to form the circles needed for the hand pies.

For Hand Pies:
  • Preheat oven to 350 degrees F.
  • Begin by whisking the egg for the egg wash. Then, spoon 1 Tablespoon of jam into the center of the dough circle. Use a brush or your fingertips and coat the edges of the dough with egg. Pinch together the edges creating a seam and roll the seam on itself, sealing the pie. Alternately, use the tines of a fork to crimp the edges. Brush the tops and seams of the pastry with the remaining egg wash.
  • Bake the pies in the oven for 12 minutes or until golden. Allow to cool for 5 minutes before serving as the ham center will be very hot!

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