Berry Cute Hand Pies Food

BERRY CUTE HAND PIES

Steps:

• In food processor, place flour and salt. Cover; process until combined. Add butter. Cover; process with on-and-off pulses until crumbly. With food processor running, add ice water, 1 tablespoon at a time, through feed tube until dough forms. Divide dough in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate 30 minutes.
• Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In 2-quart saucepan, mix strawberries, granulated sugar, cornstarch, orange peel and orange juice. Heat to boiling over medium heat; cook 1 minute or until thickened. Cool 10 minutes.
• On lightly floured surface, roll each pastry round to 1/8-inch thickness. With 4-inch round cutter, cut 6 rounds from each. On cookie sheet, place 6 rounds 2 inches apart. Spoon 1 heaping tablespoon strawberry mixture in center of each round; moisten edges with water. Top with remaining rounds; press edges with fork. Cut slits in tops. Brush with egg; sprinkle with turbinado sugar. Bake 15 minutes or until golden brown. Cool 5 minutes.

MINI RED WHITE AND BLUE HAND PIES

Steps:

• Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
• Remove the dough with your hands and wrap it in plastic wrap. Stick it in the fridge for 30 minutes.
• While the crust is in the fridge, make the fruit filling. If you're doing red and blue separately, then you will want to use 2 saucepans, 1 for each fruit. In each saucepan, combine the fruit with 2 tablespoons of the sugar and a big pinch of salt and cinnamon. Cook, stirring often, until the berries soften and get syrupy, about 10 minutes. Let the mixture cool completely.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Fill a small bowl with water.
• Roll out the dough until it's about 1/4 inch in thickness. Use a 2-inch biscuit cutter (or something else round, like a jar) to cut rounds out of the dough. Make sure to cut an equal amount since you will press them together!
• Place the rounds on the baking sheet. Fill every other round with a tablespoon of the strawberry or blueberry mixture. Dip a finger in the water and run it along the outside of the dough round that has the peach mixture. Place an empty round on top of the berry filled round. Press the outsides down with a fork to seal the rounds together. Repeat with the remaining rounds. (Note: If you have extra berry mixture (you most likely will!) save it for serving. I LOVE to warm it back up and serve over the pies and ice cream.)
• Beat the egg and water together. Brush it on top of all the pies and sprinkle with coarse sugar. Cut an "x" in the top with a paring knife.
• Bake the pies for 20 to 25 minutes, or until golden brown. Remove and let cool slightly. Serve with vanilla ice cream!

MALIBU BERRY HAND PIES

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• For the dough: Add the flour, granulated sugar and salt to a food processor and pulse to combine. Add the butter and pulse until mealy. Combine the water and vinegar in a liquid measuring cup; slowly drizzle into the flour mixture with the food processor running until the dough begins to become homogeneous-do not overmix. Turn the dough out onto a clean surface and press into a disc. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
• For the filling: Meanwhile, combine the berries, 1/3 cup sugar, lemon juice and salt in a medium heatproof bowl. Cover with plastic wrap and set aside to let the berries macerate, about 30 minutes.
• Transfer the macerated berries along with the juices to a medium saucepan over medium heat. Meanwhile, combine the Zinfandel and cornstarch in a small bowl and whisk together, breaking up any clumps. Add to the berries and cook until thickened, another 5 minutes or so. Transfer the filling to the medium heatproof bowl; add the lemon zest, butter, almond extract and remaining 2 tablespoons granulated sugar and toss to combine. Cover with plastic wrap and let cool in the fridge.
• For the assembly: Divide the dough into 10 even pieces. Roll each piece into a round 5 inches in diameter and 1/4 inch thick. Keep the dough covered with plastic wrap as you work with 1 round at a time. Whisk the egg, salt and 1 tablespoon water. Brush around the edge of a dough round and add about 1 1/2 tablespoons of the filling to one side of the round, leaving 1/2 inch of the dough empty at the edge. Fold the round in half over the filling to create a half-moon shape, crimp the edges with a fork to seal then trim off any excess dough.
• Place all the pies on the prepared baking sheet and brush with more of the egg wash. Sprinkle with sanding sugar if using. Bake pies until golden brown, 20 to 25 minutes, rotating the pan 180 degrees halfway through baking. Transfer the pies to a wire rack to cool.

BERRY HAND PIES

Steps:

• Prepare the dough: On a floured surface, roll out each disk of dough into a 10-inch square, each about 1/8-inch thick. Using a 5-inch round cookie cutter, cut out 4 disks from each piece of dough. Transfer disks to a baking sheet (it's OK if they overlap slightly), cover and refrigerate until firm, at least 10 minutes.
• Prepare the berry filling: In a medium bowl, combine the berries, sugar, cornstarch, lemon zest and juice, and sea salt. Stir gently until evenly coated, then set aside.
• Remove the disks from the refrigerator and lightly brush the edges of each disk with the egg wash. Spoon about 1/4 cup berry filling onto each disk, leaving a 1-inch border around the rim. (You might have some extra filling.)
• Working with one disk at a time, leaving one half of the dough on the baking sheet, gently fold the other half of each round of dough over the filling to make a half circle and press the edges together with your fingers to seal. If any of the filling is oozing out of the sides, remove a few berries at a time until the hand pie seals easily. Using a fork, crimp the rounded edge of each hand pie. Repeat with remaining disks.
• Cover the hand pies with plastic wrap and refrigerate for 1 hour to set the crusts. Refrigerate the remaining egg wash.
• When you are ready to bake, position a rack in the middle of the oven and heat the oven to 425 degrees. Line another baking sheet with parchment paper.
• Remove the hand pies from the refrigerator and brush the tops with the remaining egg wash. Using a paring knife, cut 3 small slits in the top of each hand pie to create steam vents. Transfer the hand pies to the lined baking sheet. Bake for 20 to 25 minutes, until the hand pies are golden and the filling is bubbly. Let cool for 10 minutes, then serve warm.
• The hand pies can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days.