Ingredients
- Hand Pie Dough:
- 8 oz all purpose flour
- 1/2 oz granulated sugar
- 1 1/2 teaspoons kosher salt
- 8 oz unsalted butter, cold, cut into 1/2” cubes
- 4 oz water, ice cold
-
- RX Chocolate Peanut Butter Filling:
- 1 Jar RX Nut Butter Chocolate Peanut Butter
- 1/2 oz cocoa powder
- 2 oz corn syrup
- 3 oz confectioner’s sugar
- 3/4 teaspoon kosher salt
- 5-6 oz water
- *add gelatin if desired
-
- Fruity Frosting:
- 8 oz confectioners sugar
- 1 oz water
- 2 oz freeze dried raspberry (or another freeze dried berry of your choosing!)
- 1/2 teaspoon salt
Directions
1. Hand Pie Dough: (Yield = 10 x 5" pies)
- Place the flour, sugar, and salt in the bowl of a food processor
- Pulse to combine
- Flatten the butter a bit before adding the the food processor
- Pulse until the mixture resembles cornmeal
- Add in the water
- Transfer the dough to a generously floured workspace (wood tabletops are ideal here!)
- Roll into a 1/2” rectangle (for the amount of dough in this size recipe, roll it into a 10” x 15” sheet) Chill for 1 hour
- Make one “letter fold” by folding the left side over the middle section, and then the right side over that Chill for 30 minutes
- Roll the folded dough into an 1/4” thick sheet of dough, make sure to flour well so it doesn’t stick to the work surface
- Chill the dough until the butter has become firm again
2. RX Chocolate Peanut Butter Filling:
- Blend all the ingredients in a food processor until it comes together
- Store in piping bags at room temperature, or freeze into rectangular pieces to be later placed in the hand pies
3. Fruity Frosting:
- Pulse the freeze dried fruit in the food processor until powdery (no need to sift after)
- Add the remaining ingredients
- Blend everything for 1 minute to combine
- Store in piping bags at room temperature
