This recipe would also make 4, 9" crusts, either single or 2 doubles. This made me 7 hand held pies, 4 half pint jar pies and 1 regular pot pie in a foil pan.
Here is how I made the pastry:
16 T. room temperature butter
8 Oz. room temperature cream cheese
1/2 C. heavy cream
3 1/4 C. all purpose flour, plus more for the board when rolling
1 T. kosher salt
1/2 C. Vermont Cheddar Cheese Powder* or Parmesan cheese
1 t. Paprika
1/8-1/4 t. cayenne pepper
* I order this and keep it on hand from the King Arthur Flour catalog.
Add the cold cream, butter, and cream cheese to a large mixer bowl. Blend until fluffy. Using another bowl mix the flour, salt, seasonings, and cheese powder until well combined with a whisk. Add the dry ingredients to the cheese and butter mixture and blend on the lowest mixer speed until it comes together as a dough. Flour hands and work surface and form into 4 disks. Wrap them in plastic wrap and refrigerate for at least 30 minutes.
|Roll and cut into appropriately sized circles.|
|Add filling to half of the circle.|
|Fold the dough in half and press the edge together crimping with a fork.|
|For pies in jars drape the circle of dough over a small juice glass and form.|
|Turn the half pint jelly jar upside down over the pastry and form.|
|Spoon in the filling and cheese.|
|The assortment of pies is ready to freeze or bake!!|
If you are using jelly jars, fit them with the crust and fill appropriately. Top with cheese and a disk of pastry. Crimp the edges and pierce the top for the steam to escape. Follow the same procedure for pot pie tins.
Wrap well and freeze. When i baked the hand pie I preheated to oven to 400 degrees F. and baked for 15-20 minutes, peeking as not to burn.
I generally bake homemade frozen pot pies for an hour at 400 degrees. These are smaller so I would go with 375 for 30-40 minutes then check for doneness. If not done I would check at 5-7 minute intervals.