BLACKBERRY-RASPBERRY HAND PIES

BLACKBERRY-RASPBERRY HAND PIES image

Categories Berry

Yield 8

Number Of Ingredients 13

(can use store-bought dough)
1 tbl. sour cream
1 tbl. fresh lemon juice
2 tbl. ice water, plus more is needed
1 1/4 cups all-purpose flour, plus more for rolling
Coarse salt
1/3 cup, plus 1 tsp. granulated sugar, divided
1 stick cold unsalted butter, cut in pieces
3/4 cup fresh blackberries
3/4 cup fresh raspberries
1 tbl. plus 1 1/2 tsp cornstarch
1 large egg, lightly beaten
Fine sanding sugar for sprinkling

Steps:

1. Whisk together sour cream, lemon juice and ice water in a bowl. Mix together flour, 1/2 tsp. salt and 1 tsp. granulated sugar in a large bowl. Add butter and beat with a mixer on medium-low until mixture resembles coarse meal with some blueberry size clumps remaining. Gradually beat in sour-cream mixture until just combined but still crumbly.Beat in more water if necessary;y. Divide dough in half, into 2 rectangles. Refrigerate until just firm. 2. Roll out dough into 7x14 inch rectangle on piece of floured parchment. Transfer on parchment to 2 baking sheets and refrig. until firm. 3. Stir together berries, 1/3 cup sugar, cornstarch, 1/4 tsp. salt. slide 1 dough rect. onto work surface and cut into four 3 1/2 by 7 inch strips. 4. mound 2 tbl berry mix in center of bottom half of each strip. brush edges with egg wash and fold top half over fruit to enclose. Press to seal and trim bottom edge, leaving folded top edge uncut. Ct vents and place 2" apart. Put in freezer until frozen. 5 Oven to 375 w/ racks in upper and lower thirds. Brush pies with egg wash and sprinkle sugar. Bake, rotating sheets and switching racks halfway through--34-40 minutes.