Chef notes
These raspberry hand pies are my husband’s favorite. They’re easy-to-hold pocket pies filled with raspberry jam from a jar. I like to make the crust with a tip I learned once using vodka in the recipe. The alcohol burns off during cooking and leaves the crust very flaky. I worried about having to adjust this recipe to be gluten-free for Cal, but it is truly so beyond delicious, you’d never know! I prefer to use Cup4Cup gluten-free flour in this recipe, and I’d even use it if we didn’t have to be gluten-free, but regular flour will work just fine, too.
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Ingredients
- 1¼ cups (163 grams) Cup4Cup gluten-free flour (or regular all-purpose flour)
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 4 ounces good unsalted butter, cold, diced
- 1/2 teaspoon apple cider vinegar
- 1/8 cup cold vodka
- 1/8 cup cold water
- 1 jar of your favorite jelly (I use raspberry)
- 1 egg + 1 tablespoon water, for egg wash
- turbinado sugar, for sprinkling
Preparation
1.Put all ingredients in the fridge before starting; you want everything to be cold.
2.Mix flour, salt and sugar together. Cut in the cold butter using a pastry cutter or your hands until the mixture looks crumbly with lumps of butter. Drizzle in vinegar and vodka. Mix with a fork; it’ll continue to be crumbly. Slowly add in the water until it’s a dry, crumbly but manageable dough; I don’t use all the water. With your hands, get the dough together. Shape into a square, wrap in plastic wrap and place in fridge for at least 30 minutes.
3.Divide the dough evenly into 8 pieces. Roll out each piece into a thin but manageable circular shape. Sprinkle flour on the table to prevent sticking. Add 2 teaspoons of jelly into the center on the circle. Fold over to make a half circle and crimp or fold the edges. Stab with a fork to release steam. Brush with an egg wash and sprinkle with turbinado sugar.
4.Place on parchment paper and bake at 400 F until golden brown, about 15 to 20 minutes. Enjoy!
