Prepare a batch of my traditional pie crust recipe using freshly milled flour. You can find the full recipe and all my tips and tricks on how to make pie crust on my blog at www.grandmasironskillet.com
After the pie crust has chilled for at least 30 minutes remove it from the refrigerator.
Preheat the oven to 350°. Remove the dough from the refrigerator and cut into quarters.
Work with one quarter of the dough at a time. Place the remainder of dough you aren’t actively working with back into the refrigerator to keep it cold.
Roll the dough out to approximately 1/8 to 1/4 inch thick on a non-stick work surface.
Resist the urge to add more flour. If the dough is sticking, roll between two pieces of parchment paper or plastic wrap. Or, my preference, is to roll out directly onto an oven safe silicone non-stick mat.
On one piece of dough, spread approximately 1 tablespoon of jam or jelly of your choice. Leaving the edges free from jam.
Next, place the second piece of dough on top.
Crimp the edges together with a fork.
Repeat process until all the dough has been rolled and shaped. You should have enough dough for 6 giant sized hand pies.
In a small bowl, whisk together egg and 1 tablespoon of water.
Brush the tops of the hand pies with a thin layer of egg wash.
Cut slits on top to allow for ventilation.
Transfer to cooking sheet.
Bake at 350° for 30 minutes.
Melting the butter in a small bowl.
Stir in powdered sugar, milk and vanilla.
Mix until icing is smooth.
If desired, divide icing into smaller bowls and mix in food coloring of your choice. I like to use a food coloring with no artificial food dye.
Once the hand pies are cooled, top with icing and add sprinkles or any other topping you wish.
