Mini Fruit Hand Pies Recipe

Berry Mixture

•  4 C Mixed Berries (Fresh or Frozen)
  
• 4 Tbsp Honey
  
• ¼ C Sugar
• 2 Tbsp Cornstarch
• 2 Tbsp Water
• Dash of Lemon Juice

Pie Dough

• 2 1/2 C Flour
• ½ Tbsp Sugar
• ½ tsp Sea Salt
  
• ½ lb. COLD Unsalted Butter, Diced into ¼” Pieces
• 6 Tbsp Ice Water
• 3 Tbsp Milk
• 1 Egg

Mixed Berries

• Place berries, honey and sugar unto a medium saucepan and cook over high heat until the berries have begun to release their juices
• Mix together the water, dash of lemon juice and cornstarch and add to mixture; stirring often, continue to cook the berries until the sauce has thickened, place in bowl and refrigerate until cold
• Once berries and pie crust(s) have rested, remove the pie crust and using a large circle cutter, cut pie crust, using as much dough as possible
• Afterwards take your cold mixed berries and place 1-2 Tbsp of mixture inside the dough circles and fold into a crescent moon shape. 
• Close together with a fork making fluted lines along the top of the turnover; brush with a small amount of milk and 1 egg, then bake at 375 degrees F until golden brown
• Finish with berries and caramel sauce

Pie Crust

• Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine

• Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces, then stop mixing. Mixture should be dry and powdery
• Add ice water and pulse until moist clumps or small balls begin to form 
  
• Transfer dough to a clean work surface and gather together into a ball (DO NOT KNEAD)
• Divide dough in half and flatten, cover in plastic wrap and refrigerate for 1 hour before using