Raspberry Hand Pies (Turnovers)
Delicious butter pastry wrapped around fresh raspberries. @mostdeliciouslife.com
Ingredients
- 2 cups flour
- 2 T sugar
- ½ t salt
- ¾ cup cold butter **1 ½ sticks
- 8-12 T ice water
Raspberry Filling
- 12 ounces fresh raspberries **frozen raspberries give off too much liquid
- ⅓ cup sugar
- 1 T corn starch
- 1 pinch salt
Egg Wash
- 1 large egg
- 1 T water
Glaze
- ¾ cup powdered sugar
- 1-3 T hot water
- ¼ T lemon juice
Instructions
- Preheat oven to 375°.
- In medium bowl, combine flour, sugar and salt.
- Cut in cold butter. You may want to use your hands to break up the butter pieces. Mix until a little lumpy and grainy. It's ok it there are little bits of butter in the mixture.
- Gently mix in ice water 1-2 Tablespoons at a time just until it just starts to stick together. Use hands to into form into a ball and wrap in cling wrap. Refrigerate for 1½-2 hours.
- Just before rolling out dough, make the raspberry filling by gently mixing the dry ingredients in with the raspberries. Set aside.
- Remove dough from fridge and divide into 12 pieces.
- On a lightly floured surface, roll out each piece until quite thin, about 6-6½ inches. in diameter.
- Spoon raspberry filling onto half of each round, leaving plenty of room around edges to seal.
- Fold one half over the raspberries. Eold the bottom edge over the top and then crimp with a fork. Cut 3 vents in the top of each hand pie.
- Bake 25-30 minutes. Cool on rack for 10-15 minutes.
- Mix together glaze until smooth and a good consistency for drizzling.
- Drizzle over cooled pies.