Strawberry Hand Pies

Directions

Pies

1. In the bowl of a food processor, combine the flour, sugar and salt. Pulse to blend.
2. Add the chilled butter and shortening and pulse until you have a coarse meal.
3. Pour the mixture into a large bowl.
4. Combine 1 teaspoon vanilla extract with 1 tablespoon of ice water and drizzle over the flour mixture.
5. Use a rubber spatula or wooden spoon to toss the mixture, incorporating the water.
6. Add another tablespoon of ice water and repeat.
7. Keep adding tablespoonfuls of ice water until the dough holds together.
8. Press into a ½-inch thick disk and wrap in plastic wrap.
9. Refrigerate for at least 30 minutes.
10. Remove dough from refrigerator and roll out to 1/8-inch thickness on a floured surface.
11. Using a cookie cutter or a bench knife, cut out 3×3-inch squares.
12. Place 12 squares on a parchment lined baking sheet(s).
13. Keep rerolling dough and cutting out more squares until you have 24 total.
14. Use 1 tablespoon of water to brush the 12 squares that are on the baking sheet(s).
15. Place 1 ½ teaspoons of strawberry preserves onto the center of each square, spreading it to within ¼-inch of the edges.
16. Top each square with another square of dough.
17. Use a fork to seal all the edges.
18. In a small bowl, whisk together the egg and 1 tsp. water and brush on each of the hand pies.
19. Use a fork to make a single poke into the center of each pie.
20. Bake for 20-25 minutes or until golden brown.
21. Remove from the oven and cool completely.

Frosting

1. In a small bowl, mix the powdered sugar and vanilla extract. Start adding 1 tablespoon of milk at a time, blending well, until you reach your desired consistency.
2. Spread over the tops of the cooled pies.
3. Decorate with colorful frosting or sprinkles, if desired.