Hand Pie Lost inTranslation!!!

What is it about a hand pie that isn’t even as big as your hand??? I knew something was going to be wrong when the crust measured 3 1/2 x 7 inches before being folded over!!! Title should be Petite Hand Pies, or even better, Children’s Hand Pies!!! The only thing that saved them was the first bite of the buttery, flavorful, tender crust. I had sprinkled it with Sugar in the Raw after an egg wash. Not bad at all…good berry taste…a little bit tart and not too sweet. Biggest problem…EASY to eat all 8 in one setting…but I will settle for 4!!! Here’s the recipe. Try it. It’s in the Martha Stewart Magazine.

Blackberry-Raspberry Hand Pies
Oven 375 degrees F
Bake 35-40 mins
Use 2 baking sheets

1 T. sour cream
1 T. lemon juice
2 T. ice water
1 1/4 c. flour
3/4 t. salt (divided)
1/3 c. & 1 t. sugar
1 stick unsalted cold butter
3/4 c. blackberries
3/4 c. raspberries
1 T. & 1 1/2 t. cornstarch
1 egg, beaten
Whisk together the sour cream, lemon juice and water. Mix flour, 1/2 t. salt and 1 t. sugar in a bowl. Add butter and mix until coarse crumbs. Add sour cream mixture. Dough should be soft. If too dry, add few more drops water. Divide in two, wrap and chill for 45 mins. After chilled, roll each piece of dough into a rectangle 7×14 inches on a piece of parchment. Transfer dough rectangles to a baking sheet and refrigerate 15 minutes. Remove from refrigerator and cut into four 3 1/2 x 7 inch strips. Combine berries with 1/3 c. sugar, cornstarch and 1/4 t. salt. (If some berries appear too big, break them up). Mound 2 T. berries on each piece of dough on one end. Fold dough over and seal with egg wash. Press to seal. Cut a vent in each top. Place on baking sheet lined with parchment. I put aluminum foil under the parchment and created an edge just in case the filling leaked. Put pies in freezer for 45 minutes until very firm. Bake 375 degrees F for up to 35 minutes. Check them half way and turn the pans. Cool on rack. Avoid eating all 8 at one setting…you could stain your dental work!!!