Chocolate Bourbon Pecan Hand Pies

Make the Pie Crust

1. With a cheese grater, grate the frozen butter. When the entire stick has been grated, transfer the butter back to the freezer to stay cool.
2. Sift the flour, salt and sugar into a large glass bowl.
3. Pour the bourbon into a ice cold glass.
4. Remove the butter from the freezer.
5. Using a dough blender or a fork, cut the butter into the flour mixture until the butter appears to be the size of peas and the texture of wet sand.
6. Drizzle half of the bourbon on top of the flour-butter mixture. Using a plastic spatula, lightly fold the flour over the liquid. (Do not stir!)
7. Pour in the rest of the bourbon and repeat. When ready, the dough should just hold together when pressed, and you should be able to see flecks of butter in the crust. If necessary, add additional cold bourbon until you reach the desired consistency.
8. Form the dough into a round and wrap tightly in plastic wrap.
9. Refrigerate at least one hour.

Make the Chocolate Bourbon Pecan Filling

1. In a glass bowl, combine the melted butter, bourbon and vanilla extract. Whisk until combined.
2. Add the brown sugar, and stir until incorporated.
3. Measure in the chopped pecans and chocolate chips. Add a pinch of salt. Stir until just combined, then set the filling aside for later.

Make the Hand Pies

1. Preheat the oven to 350°F.
2. Line a large baking sheet with a nonstick baking mat or parchment paper, then set aside.
3. Lightly flour a clean surface, and roll out the pie crust. Using a 4" to 5" round cookie cutter (or a small dessert plate if you don't have a cookie cutter large enough), cut rounds into the dough for the individual pies. The dough should make enough for 8.
4. Transfer the dough rounds to the prepared baking sheet, then dollop about 3 tablespoons of the pie filling into each. The filling is gooey, so be prepared for it to run a little bit.
5. Brush an egg around the edges of half the round, then press together using your fingers, then a fork to completely seal the hand pie.
6. Repeat the process until 8 pies have been made.
7. Gently cut two vents in the top of each. (You can also brush egg wash on top of the hand pies, too, though it’s not a requirement. It will, however, make their color more golden brown.)
8. When the pies are ready to go, transfer the baking sheet to the oven, and bake for 30-36 minutes, or until the top is golden brown. (Please note that my oven is crazy old, and if you have a new oven, you need to check on your hand pies so they do not burn.)
9. When done, remove from the oven, and let cool for 5-10 minutes before enjoying!