Enjoy these recipes shared by Gourmandise co-owner Hally Hanssen on Fox13’s The Place.


Perfect Pie Crust

For two 9” crusts:

2 ½ cups all-purpose or pastry flour, divided (2 cups and ½ cup separate)

1 teaspoon sugar (for a sweet pie. May omit for a savory pie, but it’s not necessary.)

1 teaspoon salt

¾ cup cold butter, cut into chunks

¼ cup cold shortening, cut into chunks

Ice water

Parchment paper (or wax paper in pinch)

Pie dish or sheet pan

Refrigerate butter and shortening for at least 4 hours before you begin making crust (or put

them in the freezer for at least half an hour if you’re in a pinch).

Gently mix the 2 cups of the flour, sugar, and salt in a mixing bowl or in the bowl of a food



Add the butter and chunks into the flour one of three ways:

 Pulse them in the food processor

 Cut them using a pastry cutter or

 Grate them using a cheese grater (hold with a folded paper towel to keep them cold

and your grip steady).

The mixture should look like large crumbs and begin to cling together in clumps. Add the

remaining ½ cup of flour and mix lightly or pulse the processor two or three times.


Do your best not to over mix this! It should just coat the clumps.


Sprinkle 4 tablespoons of the ice water over the dough and with hands or a wooden spoon

mix in just until holds together.


Shape the dough into two discs.


Rolling Technique

Traditionally, pie dough was rolled out using plenty of flour to prevent sticking. This can

work, but as more and more flour is added, it can result in an overly dry, difficult-to-handle

crust that is tough once baked.

Our favorite pie-rolling-method uses parchment paper and a small bit of flour to keep the

crust workable but still tender when baked.

Place a dough disc between two pieces of parchment paper (at least 12” long and 12” wide).

If it’s sticky initially, sprinkle the parchment with a little flour. Place your rolling pin in the

center of the disc and begin rolling outward towards the edge, rotating your strokes around

the dough so you begin creating a circle. As your circle grows, flip the parchment pack over

and loosen the other sheet. Keep rolling until the dough is approximately 11” in diameter

(or 1 ½” – 2” larger than your pie dish). Check your size ratio by laying your pie dish upside

down on your parchment-covered dough circle.

Now it’s time to free your perfect pie crust. Loosen both parchment sheets from the crust

and gently lay it back on the bottom one. Lay your pie dish on top of the crust and gently

flip the dish over so that the crust lays atop it. Remove the parchment paper and voila!

Nestle your crust into the pie dish. Refrigerate it if you’d like, or let it sit while you prepare

the filling. If you’re topping your pie with crust, utilize the same method after the filling is


Crimp edges however you’d like and bake as instructed for your pie.

Double the crust recipe and let your Thanksgiving guests make a Perfect-Bite Hand Pie as

dinner is winding up. Here’s how…

Perfect-Bite Hand Pies

The day before Thanksgiving, make or buy pie crust (or use leftover crust discs if you

planned ahead).

Roll pie crust into two 11” circles using the 2-parchment-paper method.

Remove top layers of parchment.

Cut six individual 6” circles out of pie crust (three per 11” circle). Gather remnant crust

into a ball, re-roll, and cut decorative shapes (eyes, smiles, initials, stars, emojis, etc.).

Place circles on parchment-lined baking sheet, fold and place in Gallon zip lock bags for

storage in the refrigerator.

As the Thanksgiving meal is ready to be served, pre-heat oven to oven to 400°F, remove

pie crust circles from fridge, and place them on baking sheet.

Before the table or buffet line has been cleared of food, bring the crust circles to the table

and have each guest scoop about 3 T. of their “perfect Thanksgiving bite” onto one side of a

crust circle (leaving a 1” margin on the edge). There’s no wrong combination… try a

spoon-full of stuffing, some bits of turkey, a dollop of mashed potato and some gravy… or

sweet potato casserole, cranberry sauce and some pecan pie… anything goes!

Once everyone’s “perfect Thanksgiving bites” have been plopped into their circles, fold the

other side of the crust circle over, making a half circle. Roll and crimp the rounded edge of

the hand pie. Decorate the top with crust cut-outs so each person knows which perfect

bite-o-leftovers is theirs.

Brush each hand pie with the egg wash. Bake for 20-25 minutes at 400°F. Send each hand

pie home with its creator and know you’ve made some loved ones very happy.

Photo Oct 20, 3 44 17 PM.jpg


To make 1 traditional apple pie (or galette) and 1 All-Family Apple Crisp, you will need:

12 cups peeled, cored & sliced Granny Smith apples (approximately 12-15 apples)

For traditional pie

1 9-inch pie crust (try our favorite one!)


1/3 C. light brown sugar

½ C. white sugar.

1 tsp. Cinnamon

1/8 tsp. Cardamom

*1 1/2 T. flour

Crumb topping

¾ C. flour

6 T. light brown sugar

5 T. white sugar

6 T. butter

9-inch pie crust

Preheat oven to 350°F.

For crumb topping, stir to mix dry ingredients together well. Cut butter into dry mixture using either a

pastry cutter, your fingers, or pulse lightly in a food processor (until mixture has gravel-sized pieces of

coated butter).

For apple filling, mix apples, flour, sugars, cinnamon, cardamom.

Follow the instructions above for pie crust.

Pour apple filling into pie shell (in pie dish), including juices. Fold and crimp edges of crust using whatever

style suits you.

Heap crumb topping over apple mixture and spread evenly.

Cover pie loosely with aluminum foil. Bake for 25 minutes and remove foil. Bake for another 25-30 minutes

or until apples are tender (sneak a small knife in one near the middle to check).

Simple Apple Galette (Flat Apple Pie)

Follow directions for Traditional Apple Pie Filling and Pie Crust.

Galette topping

4 T. butter

Preheat oven to 350°F. Roll pie crust into a 9” circle between two pieces of parchment. Remove the top

parchment and place dough on cookie sheet. Pour about 3 – 4 cups of the apple filling onto crust, keeping

it about 2-3” away from edges. Fold the edges of the crust inward, covering about 2” of the apple mixture.

Cut 4 T. butter into small cubes and place them atop galette.

Bake at 350 for 30 to 40 minutes.

All-Family Apple Crisp


6 cups cored, sliced & peeled Granny Smith apples

3-4 Tablespoons maple syrup

1 T. Cinnamon

1/8 tsp. Cardamon

1 T. vanilla

2 T. tapioca flour (or arrowroot flour for Paleo)


1 C. pecans, chopped

½ C. walnuts, chopped

1 C. unsweetened coconut flakes

½ C. finely-ground, blanched almond flour

5 T. pure maple syrup

¾ tsp. salt

½ C. refined coconut oil

Preheat oven to 350°F.

Add nuts, coconut flakes, almond flour, and salt to a bowl. Mix well. Add coconut oil and cut it into the

dry ingredients using a pastry cutter, fork, or your fingers. Set aside.

Mix apples, maple syrup, vanilla and set aside. In a separate bowl, mix tapioca flour, cinnamon, cardamom.

Add dry ingredients to apple mixture and stir until apples are coated with dry ingredients.

Grease an 8” square baking dish with coconut oil. Pour apple mixture into dish (including juices!). Sprinkle

crumble topping over apples and spread evenly. Bake for 40-60 minutes until a deep golden brown and

apples are tender.

Happy Hand Pies

Perfect Pie Crust Recipe (full)

Traditional Apple Pie Filling Recipe (half)

2 T. butter

1 egg mixed with 1 T. water (for the egg wash)

Preheat oven to 350°F.

Melt 2 T. butter in saucepan over medium-low. Add apple pie filling and simmer for about 8-10 minutes or

until apples are crisp tender and juices have thickened a bit. Apple juiciness can vary, so if liquid turns to

caramel immediately, add a Tablespoon of water and stir. Turn off heat and let mixture cool.

Roll pie crust into two 12” circles using the 2-parchment-paper method.

Remove top layers of parchment.

Cut six 6” circles out of pie crust. Gather remnant crust into a ball, re-roll, and cut decorative shapes

(eyes, smiles, initials, stars, hearts, etc.).

Place circles on parchment-lined baking sheet. Scoop about 3 T. of the apple mixture onto one half of each

circle (leaving about 1” margin on the edge). Fold the other side over, making a half circle. Roll and crimp

the rounded edge of the hand pie. Decorate the top with crust cut-outs.

Brush each hand pie with the egg wash. Bake for 20-25 minutes at 350°F.