Crispy and Buttery Leaf Pies (Lip-pie)
Homemade Leaf Pie Recipe
Take a bite and experience a delightful ‘crunch’ followed by a wave of savory goodness! Today, we’re making these charming leaf-shaped pies, lovingly called ‘Lip-pies’. The abundance of sugar coating these pastries creates a wonderfully sweet and crispy texture. The distinct layers and crispiness come from repeatedly folding and rolling the dough, a technique that gives them a unique shatter like texture, setting them apart from ordinary cookies. Much like the beloved store-bought ‘Mom’s Hand Pies’, these offer a satisfyingly buttery and crispy experience. They are easy to make, budget-friendly, and incredibly delicious. Fill a glass jar with these treats and enjoy them with coffee or tea whenever a sweet craving strikes!
Dough Ingredients
- 200g cake flour (low-gluten flour)
- 20g granulated sugar
- 3g salt
- 70g cold butter, cut into small cubes
- 60ml cold water
- Extra flour for dusting
- Granulated sugar for topping
Cooking Instructions
Step 1
First, sift the cake flour into a bowl. Add the 20g of granulated sugar and 3g of salt. Whisk them together lightly with a whisk or spatula to ensure the dry ingredients are evenly distributed, which helps create a consistent dough.
Step 2
Add the 70g of cold butter, cut into small cubes, to the flour mixture. Using a spatula, press down and cut the butter into the flour as if you’re chopping it. Continue until the butter pieces are about the size of small peas. It’s best to work quickly to prevent the butter from melting due to the warmth of your hands.
Step 3
Gradually add the 60ml of cold water, about 2-3 tablespoons at a time, mixing until the dough just comes together into a shaggy mass. Avoid overmixing; you just want the flour to be incorporated. Once the dough forms a cohesive ball, wrap it tightly in plastic wrap, flatten it into a disc, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to handle.
Step 4
Lightly dust your work surface with flour. Unwrap the chilled dough and roll it out into a long rectangle, about 0.5 cm thick. Sprinkle a little more flour on top, then fold the dough in half like a letter. Roll it out again to an even thickness, and repeat this folding and rolling process 5 to 6 times. This technique, known as ‘laminating’ or ‘folding’, is crucial for developing the flaky layers in your pie.
Step 5
Roll the dough out to a final thickness of approximately 3mm. Using a leaf-shaped cookie cutter dusted with a little flour, cut out your pie shapes. Dust the cutter with flour as needed to prevent sticking.
Step 6
Carefully use the back of a knife or a small scoring tool to draw leaf vein patterns onto the cut dough shapes. Don’t cut too deep; a gentle score will create a beautiful pattern after baking.
Step 7
Line a baking sheet with parchment paper. Arrange the cut leaf pies on the prepared baking sheet, ensuring there is some space between each one to allow for even baking.
Step 8
Sprinkle granulated sugar generously over the top of each leaf pie. As the pies bake, the sugar will melt and caramelize, adding a delightful sweetness and an attractive finish.
Step 9
Bake in a preheated oven at 190℃ (375℉) for about 15 minutes, or until the pies are golden brown and the edges look crisp. Keep an eye on them, as baking times can vary depending on your oven.
Step 10
Once baked, carefully remove the leaf pies from the oven and let them cool completely on a wire rack. You’ll have wonderfully sweet, crispy, homemade leaf pies! Store them in an airtight container to maintain their delightful crunch.
