So why not channel some of that tax-filing frustration and find a better use for your rolling pin than committing a felony...
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Hand Pies with
Yogurt Pastry Crust
|Click for free Recipe PDF|
Cleo's Yogurt Pastry Crust
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 Tablespoon sugar
1 stick (1/2 cup) unsalted butter, very cold
1/4 cup (4 T) solid vegetable shortening (e.g. Crisco), cold
2 large eggs
1 Tablespoon water
1/4 cup plain regular yogurt - full-fat yogurt is best
(low-fat is okay to use, but do not use nonfat yogurt)
Step 1 - Sift flour, salt, and sugar into a bowl. Cut butter into small slices, add solid shortening and use fingertips or pastry blender to work the fats into the flour. (Or pulse mixture in a food processor.) When the mixture resembles coarse meal, place the bowl in the refrigerator to keep cold.
Step 3 - Remove the bowl with the flour mixture from the refrigerator. Add the yogurt-egg mixture and stir with a spoon, rubber spatula, or your hand until a smooth dough forms. This dough will be sticky. That’s okay! Shape it into a ball, wrap it in plastic and place in the refrigerator for 1 to 2 hours. The dough will be less sticky, easier to work with, and because it’s well hydrated, you can use flour as you roll it out and the dough will stay tender. When ready, lightly flour a flat surface and your rolling pin and roll out and bake according to pie or tart recipe.
Mound a small amount of the blueberry mixture into the lower half of the circle. Wet your finger with water and run it along the outside edge of the circle. Fold the circle over the filling and seal the pie by pressing down the edges with a fork. Trim ends with a pizza cutter or knife.
Bake time for the pies is 15 to 20 minutes, depending on your oven and the thickness of the crust. Eat warm or allow to cool completely before topping with a drizzle of sweet glaze (recipe below).
3 Tbsp. half-and-half or light cream
Note: Milk and water will also work, but will not taste as rich and may need a bit more sugar to thicken.
Directions: Measure out the powdered sugar. Stir in half-and-half (or light cream) until all the sugar is dissolved. With a wire whisk or fork, whisk the mixture until it appears smooth and without a single clump. Test on a plate. The glaze should drizzle easily but should not be thin or watery, and it should set in about ten minutes. If the glaze is too thin and watery, add a little more sugar. If too thick, add a bit more liquid. When you’re happy with the consistency, dip a fork into the glaze and pass the tines back and forth over the top of each completely cooled hand pie to create a drizzling effect.