Hey guys it's Bettie from BakerBettie.com and welcome back to another
Hey guys it's Bettie from BakerBettie.com and welcome back to another

video. Now today I have a new recipe tutorial for you and I'm going to show
video. Now today I have a new recipe tutorial for you and I'm going to show

you how to make raspberry hand pies. Now if you're somebody who's a little
you how to make raspberry hand pies. Now if you're somebody who's a little

intimidated by making your own pie crust I'm going to walk you through it step by
intimidated by making your own pie crust I'm going to walk you through it step by

step and I promise you can do this. It's not as difficult as you might think.
step and I promise you can do this. It's not as difficult as you might think.

Now these hand pies turn out really rustic they've got a really flaky crust
Now these hand pies turn out really rustic they've got a really flaky crust

and that tart raspberry filling but you can actually add any filling you like.
and that tart raspberry filling but you can actually add any filling you like.

It's a super versatile recipe so let's go ahead and dive into the tutorial. Okay
It's a super versatile recipe so let's go ahead and dive into the tutorial. Okay

so we're going to start by preparing our pie crust first. Now you can opt for
so we're going to start by preparing our pie crust first. Now you can opt for

using a premade store-bought crust if you prefer but homemade crust has such a
using a premade store-bought crust if you prefer but homemade crust has such a

better flavor and texture and it truly is not that complicated to make. So I
better flavor and texture and it truly is not that complicated to make. So I

really encourage you to give it a try. I am measuring out 2 cups of all-purpose
really encourage you to give it a try. I am measuring out 2 cups of all-purpose

flour into a large mixing bowl and I'm adding to that 2 tablespoons of
flour into a large mixing bowl and I'm adding to that 2 tablespoons of

granulated sugar as well as 3/4 of a teaspoon of kosher salt.
granulated sugar as well as 3/4 of a teaspoon of kosher salt.

Now the saltiness of this crust really contrasts with the sweet filling and
Now the saltiness of this crust really contrasts with the sweet filling and

makes for such a lovely combination. Whisk all of those dry ingredients
makes for such a lovely combination. Whisk all of those dry ingredients

together until they are well combined.
together until they are well combined.

So now we need to cut our butter into small pieces. Now you really want your
So now we need to cut our butter into small pieces. Now you really want your

butter to be very very cold here because that is what is going to help our crust
butter to be very very cold here because that is what is going to help our crust

be really flaky. So I have one and a half sticks which is six ounces of cold
be really flaky. So I have one and a half sticks which is six ounces of cold

unsalted butter and I am cutting it into small pieces which is going to make it
unsalted butter and I am cutting it into small pieces which is going to make it

easier for us to work that into our flour.
easier for us to work that into our flour.

Now add all of that cold butter into your dry ingredients and use a pastry
Now add all of that cold butter into your dry ingredients and use a pastry

cutter or a fork to cut it through the ingredients until it is the texture
cutter or a fork to cut it through the ingredients until it is the texture

of a coarse meal. Now the purpose of this cutting in process is that the fat is
of a coarse meal. Now the purpose of this cutting in process is that the fat is

going to coat our flour which will create a barrier against gluten
going to coat our flour which will create a barrier against gluten

formation and that's going to keep our crust really nice and tender. Now also
formation and that's going to keep our crust really nice and tender. Now also

because we are not mixing the fat into one cohesive dough rather we're keeping
because we are not mixing the fat into one cohesive dough rather we're keeping

it in little pieces, that is going to create little pockets of air when it
it in little pieces, that is going to create little pockets of air when it

melts in the oven and that is where all of the flakiness of our pie dough comes
melts in the oven and that is where all of the flakiness of our pie dough comes

from. Once the mixture looks like a coarse meal you can squeeze it together
from. Once the mixture looks like a coarse meal you can squeeze it together

to see if it holds and then we are ready to add in our water. You really want to
to see if it holds and then we are ready to add in our water. You really want to

use ice-cold water here because this keeps the temperature of our dough
use ice-cold water here because this keeps the temperature of our dough

really cold and ensures that the butter will stay in all of those small pieces
really cold and ensures that the butter will stay in all of those small pieces

instead of it forming into a completely cohesive dough. So we're going to add the
instead of it forming into a completely cohesive dough. So we're going to add the

water in just a little bit at a time because the amount of water needed is
water in just a little bit at a time because the amount of water needed is

going to vary depending on the day. You're likely going to need somewhere
going to vary depending on the day. You're likely going to need somewhere

between 8 to 12 tablespoons of water and I like to use a fork to gently nudge the
between 8 to 12 tablespoons of water and I like to use a fork to gently nudge the

flour and fat into the water. You don't want to aggressively stir or mash down
flour and fat into the water. You don't want to aggressively stir or mash down

on the mixture because the more gentle you are with this mixture the more flaky
on the mixture because the more gentle you are with this mixture the more flaky

and tender your pie dough is going to be. This is really the key part of making
and tender your pie dough is going to be. This is really the key part of making

the best pie crust you don't want to handle it too much. So just keep moving
the best pie crust you don't want to handle it too much. So just keep moving

the mixture around as you add your water and you will start to notice large
the mixture around as you add your water and you will start to notice large

clumps of dough forming. Once this happens you can gather a large chunk of
clumps of dough forming. Once this happens you can gather a large chunk of

dough and lightly squeeze it. If it crumbles in your hand then you need to
dough and lightly squeeze it. If it crumbles in your hand then you need to

add a little more water. If it does stay together then your dough is hydrated
add a little more water. If it does stay together then your dough is hydrated

enough so go ahead and gather all of the dough into one ball and transfer it onto
enough so go ahead and gather all of the dough into one ball and transfer it onto

a piece of plastic wrap. Press the dough into a disc in wrap it
a piece of plastic wrap. Press the dough into a disc in wrap it

in plastic wrap and now we are going to let it rest in the refrigerator for one
in plastic wrap and now we are going to let it rest in the refrigerator for one

hour. This will allow the flour to finish hydrating and allow the gluten time to
hour. This will allow the flour to finish hydrating and allow the gluten time to

relax and it's just going to firm up our dough. Now you can fill your hand pies
relax and it's just going to firm up our dough. Now you can fill your hand pies

with virtually any filling you want but I'm going to make a fresh raspberry
with virtually any filling you want but I'm going to make a fresh raspberry

filling so I am washing 12 ounces of fresh raspberries and I'm going to allow
filling so I am washing 12 ounces of fresh raspberries and I'm going to allow

those to drain before making the filling. Now I should point out that this filling
those to drain before making the filling. Now I should point out that this filling

does not work well with frozen berries because they just released too much
does not work well with frozen berries because they just released too much

liquid so if you do not have access to fresh berries
liquid so if you do not have access to fresh berries

I would suggest substituting with a really good raspberry preserves. You want
I would suggest substituting with a really good raspberry preserves. You want

to make the filling just about five minutes before rolling out the dough
to make the filling just about five minutes before rolling out the dough

because the raspberries are going to start releasing liquid as soon as they
because the raspberries are going to start releasing liquid as soon as they

are mixed and you don't want the filling to be too soupy. So I'm mixing the
are mixed and you don't want the filling to be too soupy. So I'm mixing the

raspberries with 1/3 cup of granulated sugar as well as 1 tablespoon of
raspberries with 1/3 cup of granulated sugar as well as 1 tablespoon of

cornstarch and a pinch of salt and just gently mix that together so you don't
cornstarch and a pinch of salt and just gently mix that together so you don't

break the berries.
break the berries.

So now that our dough is chilled we're going to go ahead and roll it out this
So now that our dough is chilled we're going to go ahead and roll it out this

is going to make 12 turnovers or hand pies so go ahead and divide the dough
is going to make 12 turnovers or hand pies so go ahead and divide the dough

into 12 pieces about equal in size. Now you can use a kitchen scale here if you
into 12 pieces about equal in size. Now you can use a kitchen scale here if you

want to be really exact but honestly I just eyeball it. Now we're going to work
want to be really exact but honestly I just eyeball it. Now we're going to work

with one piece of dough at a time on a lightly floured surface and you want to
with one piece of dough at a time on a lightly floured surface and you want to

roll each piece out to roughly a circle that is about a sixteenth of an inch
roll each piece out to roughly a circle that is about a sixteenth of an inch

thick. I like to press the piece of dough into a circle shape before I start to
thick. I like to press the piece of dough into a circle shape before I start to

roll it so just help get me started but honestly it really does not need to be
roll it so just help get me started but honestly it really does not need to be

perfect. One of the things that I love about hand pies is that they look really
perfect. One of the things that I love about hand pies is that they look really

rustic and the imperfections are absolutely okay.
rustic and the imperfections are absolutely okay.

Once you have all of your dough rolled out we are going to fill them with the
Once you have all of your dough rolled out we are going to fill them with the

raspberry filling. So go ahead and place about two tablespoons of filling in the
raspberry filling. So go ahead and place about two tablespoons of filling in the

center of the dough and then fold the dough in half leaving about a half inch
center of the dough and then fold the dough in half leaving about a half inch

of extra dough on the bottom. Now fold the bottom part of the dough over the
of extra dough on the bottom. Now fold the bottom part of the dough over the

top so that it is sealed and now you can crimp the dough any way you like.
top so that it is sealed and now you can crimp the dough any way you like.

I like to use a fork and just press that into the seam to crimp it all the way
I like to use a fork and just press that into the seam to crimp it all the way

around.
around.

Okay at this point let's go ahead and preheat our oven to 375 degrees
Okay at this point let's go ahead and preheat our oven to 375 degrees

Fahrenheit while we finish prepping the hand pies and then we're also going to
Fahrenheit while we finish prepping the hand pies and then we're also going to

go ahead and make an egg wash which is just one egg whisked with about two
go ahead and make an egg wash which is just one egg whisked with about two

tablespoons of water and we're going to use that to brush over our hand pies
tablespoons of water and we're going to use that to brush over our hand pies

because this is going to give them that beautiful golden brown and slightly
because this is going to give them that beautiful golden brown and slightly

shiny crust. Now before we brush on that egg wash I
shiny crust. Now before we brush on that egg wash I

want you to cut some ventilation holes in the pies so that they do not rupture
want you to cut some ventilation holes in the pies so that they do not rupture

in the oven. I like to do three little slashes in the dough. Okay now go ahead
in the oven. I like to do three little slashes in the dough. Okay now go ahead

and brush a light coating of that egg wash on each of the pies and then
and brush a light coating of that egg wash on each of the pies and then

sprinkle each of them with some more granulated sugar and this is going to
sprinkle each of them with some more granulated sugar and this is going to

give them a really nice sweet and crispy crust. And once I am finished prepping
give them a really nice sweet and crispy crust. And once I am finished prepping

the hand pies I actually really like to put them in the freezer for about five
the hand pies I actually really like to put them in the freezer for about five

to ten minutes while the oven finishes preheating and this is optional but it's
to ten minutes while the oven finishes preheating and this is optional but it's

going to really firm up the crust before it goes in the oven and I think this is
going to really firm up the crust before it goes in the oven and I think this is

key to having the best flaky crust. Now we're going to bake the hand pies at
key to having the best flaky crust. Now we're going to bake the hand pies at

375 degrees Fahrenheit for about 25 to 35 minutes. Now go ahead and check on
375 degrees Fahrenheit for about 25 to 35 minutes. Now go ahead and check on

them towards the end of the baking time so that you can pull them out when they
them towards the end of the baking time so that you can pull them out when they

are a lovely golden brown color. So look at how beautiful these turned out. They
are a lovely golden brown color. So look at how beautiful these turned out. They

have that really nice golden-brown crust and that little bit of crispiness from the sugar
have that really nice golden-brown crust and that little bit of crispiness from the sugar

that we sprinkled on top and now I can't resist I'm gonna have to break into one
that we sprinkled on top and now I can't resist I'm gonna have to break into one

of these and taste it. Oh my gosh that looks so good
of these and taste it. Oh my gosh that looks so good

These are so good. The crust is really flaky and salty and then contrasting
These are so good. The crust is really flaky and salty and then contrasting

that with the tart and sweet filling it's so delicious.
that with the tart and sweet filling it's so delicious.

I cannot wait for you guys to try these. Now I really hope you enjoyed this
I cannot wait for you guys to try these. Now I really hope you enjoyed this

recipe tutorial and if you did make sure you give it a thumbs up. Now I'm always
recipe tutorial and if you did make sure you give it a thumbs up. Now I'm always

happy to answer any of your questions which you can leave down in the comment
happy to answer any of your questions which you can leave down in the comment

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back right here next week with another recipe tutorial. I'll see you then!
back right here next week with another recipe tutorial. I'll see you then!