Hand Pies and an Easy Tart

I decided to make a batch of pie crust and use all of it up to make a couple different recipes. A great way to use up leftovers and for me I always have jam around the house I can use up.

Pie Crust

• 2 1/2 c flour
• 1 tsp salt
• 1 tsp sugar
• 2 sticks cold butter, cubed
• 1/2 c very cold water

Mix the flour, salt and sugar in a food processor. Put in the butter and pulse until it is a sandy texture. Then as you keep pulsing add the water until it forms a bit of a ball and holds together when squeezed. Make into a disk and wrap in plastic wrap. Chill in the refrigerator for at least an hour then roll out.

Barbecue Hand Pies

• 1/2 of a pie crust recipe divided into two balls
• 2 cups cooked meat, cubed ( I used leftover pork)
• 1/2 c barbecue sauce
• 1/4 c milk
  

Preheat oven to 400 degrees. Roll out pie crust and cut into a even circle. Place half of the meat on one side of each circle and top with 1/4 c barbecue sauce. With a brush put the milk around the edge of the dough and fold over to make a half circle. Press out the air from under the dough and seal closed and crimp the edges. But vents in the top and bake for 20-30 minutes until browned.

Strawberry Blueberry Tart

• 1/2 recipe of the pie dough split into two pieces one a bit bigger than the other
• 1/2 pint jam or jelly
• 1/2 c blueberries
  

With the larger piece of rolled out dough line a small 6-8 inch tart pan. Spread the jam or jelly in the pie crust and spread out to cover it evenly. Sprinkle with the fruit and then top with lattice crust. This is done by rolling out your smaller ball of dough and then cutting into 1/2 inch strips. I lay all of the strips going one direction and then fold back every other one and place a strip in the opposite direction to form the lattice. Then repeat until the whole top is covered. Cut the excess off and press gently to seal around the edge. with a pastry brush brush the top with milk and then sprinkle with a little granulated sugar to give color and texture.

Bake in a 400 degree oven for 15 minutes and then lower to 350 for another 15 to 20 minuted until brown and filling is bubbly. Serve with a scoop of vanilla ice cream.