I just made these the other night and they came out great and were not hard to make. I didn't even think they were very time-consuming. The directions aren't very helpful for the dough, though. First, the best way to make the dough is with a pastry cutter. It's fast and you won't over-cut your butter. I suggest checking other good baking websites for this info. I also pre-cook my filling — keeps it from being too runny. Again, other websites have great hand-pie tips. Well worth checking out.
I agree with all previous comments: These are really, really good but really, really a pain to work with the crust. I was hoping that they would be awful so I would not want to make them again but they were delicious. So, I'll try the circle cuts or maybe become a more accomplished crust roller so I can make them look like the ones from MSL kitchen. Super good, but hard to work with such thin dough.
these hand pies are amazing. I love the crust. I am a crust fanatic. So buttery and crisp yet melts in your mouth. Easy to make.
I am about to make them again. I would like to know the nutritional info.
Rating: 3 stars
The picture associated with this recipe makes you want to make the hand pies, as does many of Martha's recipes. Beware, though. This is a long recipe and you need patience particularly with all the refrigerating and freezing.... frustrating but what was more frustrating was the way the dough had to be so thin. It was a little difficult to deal with and I don't think I would make these again, at least not in the square shape she recommends. Use a glass and cut out circles. You'll thank me.