Pie Crust for Hand Pies

I am almost always hungry. After having a conversation about hand pies, I go to the kitchen and make lunch. Tomato hand pies. You can fill the dough with anything you like though. I have tomatoes and onions that need to be used, more tomatoes than onions. They are great together. Here is a great buttery crust recipe from Bon Appetite Magazine. I have included some pictures of my hand pies.

Buttery Pie Crust.

1 crust (enough for 6 hand pies)

Prep Time: 5 minTotal Time: 2 min


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces


  • Pulse flour, sugar, and salt in a food proces-sor. Add butter; pulse until the texture of very coarse meal. Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours.
  • DO AHEAD: Crust can be made 3 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.

That turned into this…

The ugliest yet one of the best tasting things I have ever made…

Until Next Time…

I’ll think about sharing one or two.. photos at least..