Hand-Pie Crust

 Hand pies, or pocket pies, have been around a long time. 

Some are better than others and mass-produced pies, like Little Debbie pies, are still enjoyed by many
people. But in terms of the pocket or hand pie that I personally prefer, I have to say MINDY LUS pies are the best. They have the flakiest crust and the best.

Now, what if you're in an area where you can't just go buy a Mindy Lu? Well, you're pretty much stuck making your own pocket pies. Hand pie crusts are different from the pies in a plate because you need a little different structure to make the pie travel well. So here's the recipe I've used.

• 2 cups plus 2 tbsp all-purpose flours
• 1 cup confectioners sugar
• 1 tsp salt
• 4 tbsp cold, unsalted butter, cubed
• 4 tbsp cold, butter-flavored shortening, cubed
• 1/4 cup very cold ice water

1. In your processor, combine flour, sugar, and salt. Pulse to combine.
2. Add in the butter and shortening, pulsing until it turns into a coarse crumb.
3. Turn on the processor again and add water by tablespoons until the dough comes together.
4. Remove, form it into a disc, wrap in plastic and refrigerate at least 2 hours.
5. Set it out for a minute before rolling.

This recipe is for baked or fried pies but personally, I would stick to baked hand pies.