Fill a cup with iced water and using a measuring spoon, drizzle a tablespoon of water over the flour mixture. Toss with a fork to distribute the moisture. Repeat this process adding a tablespoon of water at a time and tossing the mixture until your mixture looks shaggy and there's no dry piles of flour at the bottom of the bowl; it shouldn't look wet. (See Galette Post for photos) You should be able to grab a handful of the mixture and squeeze it in your hands and have it hold together. For me, this can take anywhere between 5-8 Tablespoons of water. It varies each time I make it.
*The crust on these handpies is rolled thin. If you like a thicker crust, make four hand pies instead of eight and roll to desired thickness.
*Becasuse of the thin crust, these little hand pies are best served the same day they are baked, when the crust has a nice crispness to it. Leftovers the next day will still be delicious, but the crust will be softer. Store lightly covered at room temperature
*If you'd rather make one large pie, tear off larger pieces of plastic wrap and roll your dough into one large 12-13" circle, or to about an 1/8" thick. Refrigerate per directions then fill as you would the smaller pies, fold the top over and seal edges with a fork and continue with directions. With the larger piece of dough, you may need to let it sit for a couple of minutes at room temperature to soften up just a little before its pliable enough to fold over. Bake at 350 degrees F for 50-60 minutes or until crust is completely golden and filling is bubbly.
*I almost always make the dough the day before. It doesn't take long and it's nice to be able to take some dough out of the refrigerator the next day and just fill and bake it.
*You can also freeze the dough after rolling if you're not going to use it the next day. Freeze flat or roll it up loosely into a tube like shape while it's still sandwiched in the plastic wrap, place it in a freezer bag and freeze. When you're ready to use it, let it thaw in the refrigerator, then fill and bake as usual.
*Because I precooked the filling, I could have eliminated the tapioca and just cooked the filling to desired consistency. I didn't think of that before I made them. Pre-cooking helps the liquid evaporate so you don't have watery filling when you bake them. I didn't mind the additional tapioca, though, it did keep the filling thick as the little pearls soaked up any additional juices.
*The chill time in the refrigerator is important! It relaxes the gluten and helps keep your dough from shrinking while it bakes.
*If you end up having leftover filling, it's great on pancakes or oatmeal.
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