-
1
Combine the flour, sugar, and salt in a large mixing bowl and stir to mix.
-
2
Cut the butter into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal.
-
3
Work quickly so the butter remains cool and doesnt melt into the flour.
-
4
Combine the egg yolk and the 3 tablespoons ice water and stir to mix.
-
5
Add to the flour mixture and stir with a fork just until the dough clumps together and is just moist enough to pat together.
-
6
Do not mix any more than necessary.
-
7
If the dough is dry and crumbly, add more ice water, 1 tablespoon at a time, just until the dough comes together; do not add so much water that the dough becomes wet or sticky.
-
8
Turn the dough onto a lightly floured work surface and, with lightly floured hands, form into a ball.
-
9
Divide the dough in half and form each piece into a flat disk.
-
10
Wrap each disk in plastic and refrigerate for at least 1 hour, or for up to 3 days, before proceeding with the recipe.
-
11
Give these pies an extra kick of spice by stirring 2 tablespoons chopped crystallized ginger into the sweet potato filling along with the other spices.
-
12
You can also make these hand pies with different fillings, like baked pumpkin, butternut squash, apples, or peaches.
