Cranberry & Brie Hand Pies

All-Butter Pie Dough: ^[1]

1. Mix vinegar and water together, then add a few ice cubes. Store in fridge until ready to use.
2. In a large bowl, whisk together flour, sugar, and salt.
3. Add cold, cubed butter to flour mixture, tossing around gently to coat. With pastry blender in one hand, cut in butter while rotating bowl in quarter-turns with your other hand. Stop once the pieces of butter are roughly pea sized. (You’ll want to have some that are a little bigger and some that are a little smaller to maximize the delicious flakiness!)
4. Add ice cold water-vinegar mixture one tablespoon at a time, quickly mixing together with your hands. Continue adding water one tablespoon at a time until the dough comes together. The goal is for the dough to hold together when squeezed into a ball, but with a few dry bits still left in the bowl.
   NOTE: Do NOT add all of the water at once. You don’t want the dough to get so wet that it becomes sticky. You should only be adding 8–10 tablespoons of water total.
5. Divide dough in half (~ 330g each half). Wrap each half in cling film, then press into a patty shape about 1-inch thick. Place wrapped dough in fridge overnight. (You could refrigerate for only 1–2 hours if you’re in a hurry, but overnight is recommended.)

Assembly & Baking:

1. Once your pie dough has rested and chilled, line 2 or 3 baking sheets with parchment paper. Set aside.
2. Flour your work surface and rolling pin. Retrieve one dough patty from fridge, place on your well-floured surface, sprinkle top with a little bit of flour, then roll pie dough out to ¹/₈-inch thickness.
3. Using a 3-inch circular cookie or biscuit cutter, cut out dough discs. Transfer the dough circles to prepared baking sheet. ^[3]
4. Fold and layer excess dough scraps. Wrap in cling film, then press into a patty shape. Place wrapped dough scrap patty in fridge.
5. Now turn your attention back to the dough discs on the baking sheet. Brush half of them with egg wash. Using a paring knife, cut a wee X in the centre of the other half of dough discs. ^[4]
6. Place one piece of Brie in the centre of the egg washed discs. Cover each piece of Brie with about 2 teaspoons of cranberry & orange chutney.
7. Place X-ed dough discs on top of filling-topped discs.
8. Gently press edges together to seal, then crimp edges with a fork.
9. Put baking sheet in fridge for 30–60 minutes. Heat oven to 350°F.
10. Repeat the hand pie making process with remaining dough, Brie, and chutney.
11. Once first batch of hand pies has rested and chilled for 30–60 minutes, retrieve baking sheet from fridge. Brush tops with egg wash and sprinkle with flaky sea salt.
12. Bake for 22–27 minutes, rotating your baking sheet halfway through. Hand pies will be golden brown.
13. Allow hand pies to cool on baking sheet for 5 minutes, then transfer to a wire rack.
14. Repeat egg washing, salt sprinkling, and baking process with remaining batches of hand pies.
15. Enjoy your scrumptious hand pies warm or at room temperature!