Bouchon Bakery - Pate Brisee
I wanted to make some hand-pies. We harvested the last of our peaches for the year and have lots of homemade jam. This came out great. The dough was easy to work with. The taste was great and was tender and flaky. I have had problems in the past with overworking the dough and getting tuff pastry but this was great. I brushed the tops with egg wash and sprinkled with sugar. Next time I need to try getting more uniform coating. I like the ones better that I didnt open up the pattern on top. You could even make these and freeze. Then bake from frozen for an instant pie fix.