Using a food processor, combine
All-Purpose Flour (3 cups)
Baking Powder (1/4 tsp)
Salt (1/2 tsp)
Unsalted Butter (1 cup)
Vegetable Shortening (2 Tbsp)
and pulse in short bursts. Add 3 tablespoons of
Water (1/3 cup)
and pulse 5-6 times. Add 2 more tablespoons and pulse 2-3 times.
Start to check the consistency of the dough, it should hold together when you pinch it between two fingers without being overly crumbly. Add ice water a little at a time, pulsing 2-3 times after each addition until you achieve the consistency of crumbly Play Doh.
Transfer the dough into a large bowl and use your hands to form it into a ball. Cut the dough in half, form into two balls and flatten each into a 8" disc. Wrap the discs in plastic wrap and refrigerate for an hour.
In a saucepan, combine
Brown Sugar (2 Tbsp)
Bourbon (1 1/2 Tbsp)
. Bring to a boil, reduce heat to a simmer annd stir until the sugar is dissolved.
Arrowroot Starch (1 Tbsp)
. Stir until thickened. Remove from heat and stir in
Bourbon (1 Tbsp)
Preheat the oven to 350 degrees F (180 degrees C).
Generously flour a work surface. Cut one of the discs in half lengthwise and return the rest to the refrigerator. Roll out the pastry to a rectangle and about 1/4" thick. Trim the rough edges and cut the pastry with a pizza cutter into 3 1/2".
Spoon a generous tablespoon of filling into the center of the dough.
Using a pastry brush, brush
along the edges of the pastry. Fold the dough over and press a fork along the sides. Transfer the pie to the baking sheet. Cut a few vents about 1/2" long. Brush the pies with
Cream (1/4 cup)
and sprinkle with
Demerara Sugar (1/4 cup)
Bake in the center of the oven for 20 minutes.
Rotate the pan 180 degrees F (80 degrees C) and continue to bake for an additional 10-12 minutes. Remove from oven and cool to room temperature. Continue with remaining pies.
While pies cool, mix
Powdered Confectioners Sugar (1 cup)
Cream (2 Tbsp)
in a small bowl until smooth. Drizzle the pies with the glaze and let dry about 15 minutes.