The type of crust typically used in hand pies, which is a cross between a pie dough and a biscuit, is commonly referred to as a "flaky biscuit crust" or "biscuit-like crust." This crust is known for its tender, flaky texture reminiscent of biscuits, but it still holds up well when used for enclosing sweet or savory fillings in hand pies.
To achieve this unique crust, the recipe often incorporates some of the characteristics of both pie dough and biscuit dough:
1. Flakiness: Like a traditional pie dough, the flaky biscuit crust contains fat (usually butter or shortening) that is incorporated into the flour, creating small pockets of fat that separate the layers of dough during baking, resulting in a flaky texture.
2. Tenderness: To achieve the tenderness found in biscuits, some recipes use ingredients like sour cream or buttermilk in addition to the standard flour, fat, and liquid components. These ingredients contribute to the softness and slight tanginess of the crust.
3. Leavening Agent: Biscuit dough typically includes a leavening agent, such as baking powder, to create a light and airy texture. Including baking powder in the hand pie crust recipe helps it rise slightly during baking, adding to its biscuit-like characteristics.
4. Minimal Handling: Just like with traditional pie dough, it's important not to overwork the dough when making a flaky biscuit crust. Overworking the dough can result in a tough and less flaky crust.
When making hand pies with a flaky biscuit crust, you'll typically roll out the dough, cut it into circles or other shapes, place the filling in the center, and then fold the dough over to seal the edges. The hand pies are then baked until golden brown and delicious.
This type of crust is particularly popular for hand pies filled with sweet fillings like fruit or jam, as well as savory fillings like meat, vegetables, or cheese. It offers a delightful combination of flavors and textures, making hand pies a favorite portable treat for many.