FARM, Bluffton, South Carolina
Lemon Chess Hand Pies
Chef Brandon Carter of beloved FARM in Bluffton keeps one of his mom’s recipes on his menu. He says, “My mom is famous for her pies. We do a fried pie that’s always on the menu and we use my mom’s pie dough recipe.”
- 2 cups sugar
- 4 ea eggs
- 1⁄4 cup butter, melted
- 1⁄4 cup milk
- 1 TB lemon zest
- 1⁄4 cup lemon juice
- 1 TB all-purpose flour
- 1 TB cornmeal
- 1⁄4 tsp salt
- 1⁄2 pound unsalted butter
- 8 TB shortening
- 5 1⁄2 C all purpose flour
- 1⁄2 C ice water
- 2 tsp kosher salt
- Powdered sugar, as needed
- Whipped cream
- Whisk all ingredients together and bake in a pyrex dish at 350f until the mixture is
- set (think creme brulee jiggle).
- Cool curd to room temperature and then refrigerate.
- Place the butter in the freezer for about an hour.
- Combine the shortening, flour and salt. Using your hands, distribute the shortening through the flour until it resembles coarse cornmeal.
- Grate the butter into the flour mixture using the largest side of a box grater.
- Gently “fluff” the grated butter into the flour mixture.
- Make a well in the center of the flour mixture. Strain the ice out of the water and pour into the well.
- Gently mix the dough by hand until a ball forms, adding more water as needed to hydrate the dough.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Divide the pie dough into 6 pieces. Work with one piece of dough at a time and keep the remaining dough in the refrigerate until ready to form.
- Place dough a lightly floured work surface and roll into a circle, about 8 inches in diameter. Spoon 1⁄3 to 1⁄2 cup of the lemon filling in the center. Brush edges of circle with egg wash. Fold dough over filling to make a half moon shape and crimp the edges with a fork to seal. Continue with the remaining five dough balls.
- Store finished pies in the refrigerator until ready to cook.
- When ready, fry pies at 350° until golden brown. Dust with powdered sugar and serve with whipped cream.