Hand Pie Dough

By heathaly

Adapted from "The Sono Baking Company Cookbook" by John Barricelli

Ingredients

• 2 cups all-purpose flour
• 1/2 cup coarse-ground cornmeal
• 2 teaspoons granulated sugar
• 1 teaspoon coarse salt
• 1/4 teaspoon paprika
• 1 cup cold unsalted butter, cut into pieces (2 sticks)
• 5 to 6 tablespoons ice water

Details

Servings 6
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

In the bowl of a food processor or in a mixing bowl, combine flour, cornmeal, sugar, salt and paprika. Add the butter and pulse, or cut with pastry blender or sharp knives, until mixture resembles coarse crumbs.

Add ice water in a slow and steady stream, processing or stirring until dough just comes together. The dough should not be wet or sticky. If it's too dry, add a little more water. Turn dough onto clean work surface, divide in half and shape into a disk.

Wrap in plastic and chill for at least 1 hour or overnight. If you're not planning to use both halves, freeze remaining dough and use within 3 months.

On a lightly floured work surface, roll one piece of dough into a rectangle about 1/8 inch thick and about 9 inches wide. Cut into 8-inch squares or rounds, rerolling scraps to make 3 squares or rounds per piece of dough. Fill with desired filling. Bake according to filling recipe, until crust is golden brown and crisp. Remove to a wire rack and cool for 10 minutes before serving.