BEST CRANBERRY HAND PIES RECIPE - BAKER BY NATURE

Steps:

• In a large bowl, whisk together the flour, salt, baking powder, and sugar.
• Add in the butter, and use your hands or a pastry cutter, to work it into the dry ingredients until it's a coarse meal. The butter should about the size of peas.
• Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point.
• Turn the dough out onto a well floured work surface and bring it together with a few quick kneads.
• Pat the dough into a 10-inch log, then roll it out into a 10" x 12" rectangle. Dust both sides of the dough lightly with flour, and starting with the shorter end, fold it in three - like a letter.
• Flip the dough over, and roll it again into a 10" x 12" rectangle. Fold it in three again. Wrap the dough in saran wrap, and chill for 1 hour.
• Crust may be made up to 5 days in advance and stored in the fridge until needed.
• In a medium saucepan, combine the cranberries, both sugars, orange zest, and orange juice. Heat over medium-heat just until the sugar has melted, about 3 minutes.
• Sprinkle in the flour and stir well to combine. Cook another 3 minutes, or until the sauce has thickened. Finally, stir in the grand mariner and vanilla. Cook for 30 seconds.
• Remove from heat and scrape into a bowl. Don't worry if some of the cranberries burst, this is normal. Set aside to cool completely.
• Cranberry filling can be made up to 3 days in advance. Store in the fridge, covered, until needed.
• Crack the egg into a small mixing bowl. Whisk until well combined.
• Preheat the oven to 425°(F). Place a rack on the middle shelf.
• Line a large baking sheet with parchment paper. Set aside until needed.
• On a lightly floured surface, roll the dough into a large thin square, about 16" x 16".
• Using a 3.5" biscuit cutter, cut out 16 circles.
• Lightly brush the beaten egg wash along the edges of 8 circles. Then add a heaping tablespoon of filling in the middle of those circles.
• Using a small paring knife, cut an X shaped vent on top of the remaining eight circles.
• Top each filled circle with a vented circle, and seal by pressing the edges shut with the tines of a fork. Make sure the edges are sealed well!
• Lightly brush the top of each pie with egg wash and sprinkle with sparkling sugar.
• Transfer the pies onto the prepared baking sheet. Bake for 18 to 20 minutes, or until golden brown.
• Remove from oven and cool for 10 minutes before serving.