I haven’t had a lot of time to experiment with hand pies, and to be honest, my desire to mess around with different kinds of recipes is not what it used to be. That’s why I count myself fortunate to have come across this recipe, because even though I thought I had messed it up slightly the first time I made it (too wet a dough) the pies I baked still ended up with flaky, tasty, sturdy, buttery crusts. It turns out that this recipe does call for too much liquid, at least for my non-arid sea-level environment, so I’ve adapted the water amount to suit. You should only use as much water as is needed to make your dough come together. Any more than that, and you will be fighting with it to keep it from sticking to your work surface.
I used this recipe for cherry pies made using two pounds of sour cherries, and I had a small amount of filling left over. Very likely I could have rolled the dough out a bit more to get a couple more pies out of it. You can expect a yield of 18 or so pies if you cut 4.5-inch circles for your dough, but you might be able to squeeze more out of it, depending on cutter size and thickness of dough.
You can find the original recipe here.