Holiday Entertaining Guide - Page 12 - The upper crust (3)

Holiday Entertaining Guide
- Page 12
The upper crust (3)
Heat oven to 425 degrees. Pulse flour, sugar and salt in a food processor to combine. Add butter. Pulse briefly until mixture resembles coarse cornmeal. With the machine on pulse, drizzle in the ice water. Pulse until the dough just begins to come together.

Form the dough into a flat disc, cover with plastic wrap and refrigerate. Chill for at least an hour.The dough can be made up to 2 days in advance or can be frozen.

When ready to assemble pies, roll dough out on a lightly floured board to a thickness of between…1/16 inch and 1/8 inch, and cut 16 circles using a 3-inch-diameter cookie cutter to yield 8 pies.

Brush the egg wash on a circle and then place about a tablespoon of filling (mincemeat, blueberry pie filling, diced apple filling, etc.) in the center of the circle. Cap with another circle, and crimp with your hands. Cut a vent in the top. Just before baking, brush with a beaten egg and sprinkle with sugar. Bake for about 10 to 12 minutes, until lightly browned.

Recipe from CynthiaWong, pastry chef at Butcher & Bee in South Carolina.