I really wanted to try out this recipe for a sour cream pastry crust that did not disappoint at all. Well with lots of butter and sour cream and some layers it really turned out great. We are having a hard time not eating them all so I will have to give these away. It only makes eight 3 inch pies so you really will only have to share four. So with my coffee this morning after weighing myself I still ate one. I had to. Now back to the scale, it keeps going up for no reason at all. Hehe. I guess someday I will have to stop cooking and baking and tasting and live a sad no food life, but for now don't even think about it. I am having fun trying out new and delicious recipes. So make some hand pies and fill with what ever you like. Pumpkin, or use canned pie filling or make your own. You can make these savory also just leave out the powdered sugar form the crust. Have fun and bake.
2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, unsalted and cold
1/3 cup powdered sugar
1/2 cup cold sour cream
Jam, I used raspberry and apricot 1 Tablespoon of each
1 egg beaten
white sparking sugar for the garnish or regular old sugar
Whisk together the flour, salt, baking powder and powder sugar. Add the butter, and use your hands to make the butter into pea sized pieces.
Add the sour cream and stir until the mixture starts to come together in chunks.
Turn the dough onto a floured surface and bring it all together with a few quick kneads.
Pat the dough into a log and roll it into a 8" x 10" rectangle, Dust both sides of the dough with flour and starting with the shorter end fold it into three folds.
Flip the dough over and give it a turn and roll it again into 8" x 10" rectangle. Fold it into three folds again.
Wrap the dough and chill for 30 minutes or more if needed
Preheat the oven to 425 degrees and Line a cookie sheet with parchment paper.
Roll the dough into a 14 x 14 square, with a ruler and a pizza cutter make 3 1/2 inch squares I could only get 3 in. squares. Nothing new for me.
Lay 6 or 8 squares on the parchment paper
Divide the filling among eight of the squares using a tablespoon for each
Brush some of the beaten egg along the edges of each filled square.
Use a knife to cut vents into the other 8 squares and lay on top of the jam filled squares.
Use a fork to seal the edges and brush the tops with the beaten egg and sprinkle with the sugar.
Bake for 18 to 20 minutes or until golden on the edges of the pies
Remove from the oven and let cool for a few minutes and then transfer to a cooling rack and enjoy.