Key Lime Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pastry Dough:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-75ml ice-cold water</li><li class="ingredients-single-item">1 tsp apple cider vinegar</li><li class="ingredients-single-item">For the Key Lime Filling:</li><li class="ingredients-single-item">3 egg yolks</li><li class="ingredients-single-item">1 can (397g) sweetened condensed milk</li><li class="ingredients-single-item">120ml fresh key lime juice (regular limes work too)</li><li class="ingredients-single-item">1 tbsp key lime zest</li><li class="ingredients-single-item">For Assembly:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li><li class="ingredients-single-item">Powdered sugar for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">10cm round cookie cutter</li><li class="equipment-single-item">Citrus juicer or reamer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry dough: In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These butter pockets will create steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and apple cider vinegar together (the vinegar helps inhibit gluten formation for a more tender crust). Add to the flour mixture 1 tablespoon at a time, mixing gently until the dough just comes together when pinched. You may not need all the water – the dough should be shaggy but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions, shape into discs, wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for a flaky crust as it prevents the butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the key lime filling. In a medium bowl, whisk the egg yolks until slightly thickened. Add the condensed milk and whisk until smooth. Gradually add the lime juice, whisking constantly - you'll notice the mixture thickening as the acidic juice reacts with the proteins in the condensed milk and egg yolks. Fold in the lime zest. Cover and refrigerate until ready to use.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C and line two baking sheets with parchment paper. Working with one disc of dough at a time (keeping the other refrigerated), roll out on a lightly floured surface to approximately 3mm thickness. Using the round cutter, cut out as many circles as possible.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place 1-2 tablespoons of the chilled filling in the center of half of the dough circles, leaving a 1cm border around the edges. Avoid overfilling, as this can cause leakage during baking. Brush the edges lightly with egg wash.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Top each filled circle with a second dough circle. Press the edges gently to seal, then use the tines of a fork to crimp the edges firmly. This double sealing method helps prevent the filling from escaping during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the assembled pies to the prepared baking sheets, spacing them about 5cm apart. Using a sharp knife, cut three small slits in the top of each pie to allow steam to escape. Brush the tops with egg wash for a golden finish, and sprinkle with coarse sugar for a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Refrigerate the assembled pies for 15 minutes before baking. This final chill helps the butter in the dough firm up again after handling, ensuring maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 22-25 minutes, or until the pies are golden brown. Look for a rich, even color and tiny bubbles of filling that may be just beginning to escape from the vents – this indicates that the filling is properly heated through.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The filling will continue to set as they cool. Once at room temperature, dust with powdered sugar if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve the hand pies at room temperature for the brightest lime flavor. These pies can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. They can also be frozen for up to 3 months – simply reheat in a 150°C oven for about 10 minutes to restore their crisp texture.</li></ol>