Place your flours, husk, and salt into a food processor. Pulse for a few seconds to mix together.
Dice your butter into chunks or cubes and add those to the mix.
Pulse around 10 times for 1 second each. You want the butter to be the size of peas.
Add your water now as you pulse a few more times. Add a tbsp at a time. Once it comes together as a dough, remove it from the food processor and cover in plastic wrap or an eco-friendly alternative. Place in the fridge for at least 1 hour.
Once you remove dough from the fridge, allow it to sit for a minute so it can warm up and you can more easily roll it out.
Set your oven to 400°F or 200°C
Sprinkle some brown rice flour on top so the rolling pin does not stick.
Once it is rolled out to the thickness you like, use your cookie cutter. Take the dough and place the circle in the muffin tin.
Once you have done this for the whole tin, place the filling inside.
Roll out the remainder of the dough and cut your tops for the pies. You can use a star shape cutter if you wish, or a circle, whatever you like.
Now, this is where the optional egg comes into play. I think it is best to use it but you don’t have to. I egg-wash the edges of the tops so it will help them stick to the bottom.
Once the tops are all on, sprinkle with cinnamon sugar and place in the oven.
Bake for 20-25 minutes. Remove from oven and allow them to cool in the tins. Then remove and enjoy.
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