Here's a lovely, just-right little treat that you can fill with just about anything! Try them with your own favorite fresh chopped fresh fruit, fruit spread or jam and see what you think!
- Applebutter, applesauce, jam or other filling
- 3 C Ice water
- 3 Tbsp flour, extra
- 1 Tsp salt
- 2 1/2 Sticks unsalted butter
- 1 egg white, lightly beaten
Cut the butter into about 1-inch cubes and place in a metal bowl in the freezer.
Combine flour and salt.
Prepare the ice water, so it will be ready to use.
Remove the butter from the freezer and, using fingers and thumbs (or a fork), quickly work the butter into the flour until consistency is partly mealy, and partly left with smaller and larger hunks of butter.
Using a fork or your fingers, mix 1/4 C ice water into the flour, and then gradually mix in additional tablespoons of water until the dough comes together enough to form a moist but somewhat shaggy ball.
Turn the dough out to knead very gently until it works together. Wrap in plastic and chill in the refrigerator for at least 30 minutes, or in the freezer for five minutes.
Preheat your oven to 400 degrees when you remove the dough from the fridge or freezer.
Remove and unwrap the chilled dough and place onto a lightly floured surface. Cut dough into four pieces and roll each piece into rectangles about 4" wide and 12" long, about 1/4" thick. Cut each rectangle into 4x4" squares.
Brush the edges of each square with the egg white. Spread 2-3 tablespoons of your preferred filling on one-half of the square, leaving at least 1/4 inch edge to seal.
Fold the squares over and crimp the edges lightly with a fork.
Line a cookie sheet with parchment paper, and use a pastry scraper or spatula to transfer filled pies to the sheet, leaving at least an inch of space between each. Lightly brush each pie with the egg white.
Place the cookie sheet on the center rack of the pre-heated oven and bake for 15 minutes at 400 degrees, then reduce the oven temperature to 375 and bake an additional 45 minutes.
Remove from the oven and cool for 5 minutes on the sheet, then transfer to a wire rack and cool for at least an additional 20 minutes before serving.