Homemade hand pies are the best; especially when you don't have to make a whole bunch of them! This recipe creates two perfectly crunchy and delicious hand pies.
In a medium bowl* with a spatula, mix the flour, cornmeal and granulated sugar.
Add the cold and cubed butter, and incorporate with a pastry cutter or a fork. It may take a minute or so, and the mixture should look like breadcrumbs. The butter shouldn't be totally mixed with the flour.
Add the cold buttermilk and stir everything together with the spatula. When a dough is formed, shape a boule and cover your bowl with a lid or plastic wrap. Let stay in the fridge from 1 to 24 hours -ideally 12 hours-.
Remove your dough from the fridge.
With a sharp knife, make two pieces of your dough.
Roll each one out with a rolling pin on a floured surface. Shape more or less a circle (it doesn't have to be perfect).
Spoon your filling** in the center of each dough.
Moisten the edges of your dough (with no filling on it) with water, and press the top part of the dough into the bottom part. Press with your fingers or make indents with a fork.
Chill on a parchment paper on a baking mat for 30 minutes to ensure your filling stays put in your hand pie -1 hours is best-
Preheat your oven at 350°F (180°C).
Place your baking mat in the oven and bake for about 25 minutes.
Let cool for 10 minutes before handling the pie, if you can!
In a medium saucepan, bring all your ingredients together and cook on medium heat until bubbly and tender. Stir a few times to prevent sticking.
*Try to use a bowl with a lid (to refrigerate) to use just one bowl.