Raspberry rhubard hand pies

Makes 8 pies.

Total time of the recipe : 2hours 30minutes

Ingredients:

For the dough

• 2 cups flour, plus more for dusting
• 1 tbsp. sugar
• 1 tsp. kosher salt
• 16 tbsp. unsalted butter, cubed and chilled
• 2 tbsp. whole milk
• 2 eggs

For the filling

• 1 tbsp. unsalted butter
• 5 oz. raspberries
• 2 oz. rhubarb, peeled and roughly chopped
• 3 tbsp. sugar
• ¹⁄₂ tbsp. rice wine vinegar
• ¹⁄₄ tsp. freshly ground black pepper
• ¹⁄₄ tsp. lemon juice
• 1 pinch kosher salt

Preparation:

Make the dough:

Whisk flour, sugar, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Whisk milk and 1 egg in a separate bowl and add to flour mixture; work dough until smooth but with visible flecks of butter. (Alternatively, pulse ingredients in a food processor.) Flatten dough into a disk and wrap in plastic wrap; chill at least 1 hour before using.

Make the filling:

Melt butter in a 2-qt. saucepan over medium. Cook raspberries and rhubarb until soft and jamlike, 6–8 minutes. Stir in sugar, vinegar, pepper, lemon juice, and salt; cook 3 minutes more. Let cool to room temperature, then cover and chill at least 30 minutes before using.

Assemble and bake the pies: On a lightly floured surface, roll dough 1⁄4″ thick. Trim edges to make a 10″x12″ rectangle. Cut dough into six 4″x5″ rectangles; gather dough scraps, re-roll, and cut one more rectangle.

Place 2 tbsp. filling in center of each rectangle. Whisk remaining egg in a bowl and brush edges of rectangles; fold one short side of dough over the other, encasing the filling. Crimp edges using a fork. Transfer pies to parchment paper-lined baking sheets and chill 20 minutes. Beat remaining egg; cover and chill.

Heat oven to 400°F. Using a fork, prick tops of pies; brush tops with the remaining beaten egg. Bake pies until golden, about 20 minutes; let cool slightly before serving.

My test: The hand pies were very tasty, rhubarb and raspberry is a perfect mariage, and the dough was very good.

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