Hand Pie Dough
teaspoon kosher salt
pound (4 sticks) cold unsalted butter, cubed
large egg yolk
tablespoons ice water, plus more if needed
- In a very large mixing bowl, combine flour, sugar, and salt. With a pastry blender o two knives, and working quickly so butter remains cool, cut butter into flour until mixture resembles coarse meal.
- Combine egg yolk and ice water; stir to mix. Add to flour mixture and stir with a fork just until dough clumps together and is moist enough to pat together; do not overmix. If dough is dry and crumbly, add more water, 1 Tbsp. at a time, just until dough comes together. Dough should not be wet or sticky.
- Turn dough out onto a lightly floured work surface and, with lightly floured hands, form in a ball. Divide dough in four portions; form each in a flat disk. Wrap each disk in plastic; refrigerate at least 1 hour or up to 3 days.