My North Carolina-born husband comes from a renowned lineage of talented bakers. If you possess superior pie-making skills, you’re deemed to have “the gift.” The hand pie, an individual grab-and-go pastry, is held in especially high regard by the women in his family, Grandmother Louise and Aunt Ruth among them. Knowing this, I vowed to carry on the tradition.
The simple beauty of hand pies is that they’re meant to be eaten on the go, literally out of hand—no utensils (or sharing) required. They’re easy to transport: Take them on a picnic, to a bake sale, or to a potluck. And they’re a real treat at any time of day.
Hand pies make a great showcase for the season’s best fruit, but a luscious filling is only half of the pie equation. Equally important is the crust, which needs to be rich, flaky, and delicious but still firm enough to hold onto. Each of these doughs meets those expectations, and my pastry pointers help ensure that you’ll achieve hand pie success— my gift to you.