Step 1

Preheat the oven to 425F and prep the muffin tins. To do so I just brush the insides with some melted butter, but oil would work too!

Step 2

Either roll out your pie crust or take the store bought crust out of its packaging. Make sure you have enough flour under the dough and on top so it doesn't stick when we cut out the rounds. Just a light dusting will do. We need TWELVE 3 1/2 inch-ish rounds so roll out the dough accordingly. An approximately 14-16 inch circle should do the trick.

Step 3

Have some extra flour on hand to dust the cookie cutter if anything starts sticking. Cut out 12 rounds and then remove the excess pie crust. I keep a bag of "pie scraps" in my freezer so I always have some on hand for a quick appetizer or something.

Step 4

Time to assemble! Smoosh 1 lil round into each of the 12 muffin holes. Use your finger to gently press the crust into the corners of the muffin tin; where the sides meet the bottom. This will help everything get nice and crispy!

Step 5

Cut the goat cheese into 12 pieces. To do so just cut it in half length wise (hot dog), then in half length wise again so you should have 4 long strips of goat cheese. Then divide those into 3 pieces each. Then boom ya got 12 lil pieces.

Step 6

Add 1 piece of goat cheese, 1 black berry, and 2 pecans to each lil pastry guy.

Step 7

Bake at 425F for 18-22 minutes or until the blackberry is bubbly and the pastry is nice and golden.

Step 8

Remove from the oven and drizzle each bite with some honey. No real amount here, just eyeball it and decide how much honey YOU want. It'll sorta sizzle and that just makes me happy.

Step 9

Sprinkle A LITTLE flaky salt on each bite.

Step 10

Remove them all from their tins and let cool ideally on a wire rack, but use whatever you have! They're best slightly warm, but will be delish no matter what.

Step 11

ENJOY!!

Step 1

To a large bowl at 350g flour, salt, and sugar. Place in the fridge while you prep the butter.

Step 2

Use a bench scraper or knife to cut the butter. First lengthwise (hotdog), then flip 90 degrees and cut lengthwise (hotdog) again, then cut into 1/2 in cubes width wise. Repeat with the other stick of butter.

Step 3

Plop all of the butter pieces into the flour mixture and toss to coat in the flour. You want to break up the butter cubes so every single piece gets fully coated in flour.

Step 4

Next, gather all of the butter pieces towards one side of the bowl and taking one piece (or one in each hand) at a time, smoosh the butter cube between your thumb, index, and middle fingers. Then plop it over on the other side of the bowl. This just helps you see what has and has not been smooshed yet. Once everything is smooshed just toss to coat in the flour once again.

Step 5

If you want an insanely flaky crust, think like puff pastry, you can stop here, but if you just want reasonable flakiness we’re going to break down those pieces even farther. Just rub the butter and flour between your fingers until the largest pieces are the size of about a walnut. If you want a shorter crust you can keep processing until the mixture resembles more like a thick sand.

Step 6

Pour in the majority of your ice water into the mixture and toss everything around to incorporate. Watch out for big clumpy bits right off the bat and break those up. Sort of toss and knead for about 20 seconds, then test the hydration by squeezing a mound of dough between your hands - if it holds together it’s hydrated, if it breaks apart very easily it needs more water. If a section is hydrated just put it over to the side on the counter, and continue with the remaining mixture, adding more water little by little, until everything is hydrated and holding together. *You don’t want a soupy mess!!!! Depending on your flour you may need to add more water, just do 1 tbsp at a time.

Step 7

Once everything is hydrated, gather it all on the counter/work surface and compress into a rectangle. Lightly dust with flour and roll out to about double the length. Then letter fold by taking the top 1/3 and folding it to the center and repeating with the bottom 1/3. Rotate 90 degrees and repeat the letter fold process. It should be holding together pretty well by this point!

Step 8

Cut the dough in half and wrap both in plastic wrap. Make sure to sort of compress the dough into the edges of the plastic wrap to smooth it out and just further incorporate it.

Step 9

Refrigerate for AT LEAST 30 minutes, but up to 3 days.

Step 10

At this point you’re ready to move forward using the dough however the recipe requires! If you’re making the apple hand pies, continue to the next two steps.

Step 11

Flour your work surface, rolling pin, and dough, and roll it out to an approximately 10 x 12 in rectangle. Make sure to add more flour, flip, and rotate the dough as you roll it out. You can also use your bench scraper to help encourage the dough into a rectangular shape.

Step 12

Use a ruler to cut the sheet into 8 rectangles. To do so, cut the dough in half width wise (hamburger) and in quarters length wise (hot dog). It’s ok if the edges aren’t fully straight. Repeat with the other dough.