Blackberry Hand Pies

BLACKBERRY HAND PIES

Crust

1 cup butter or Butter-flavored shortening
2 ¼ cups flour
¼ cup granulated sugar
Pinch of salt
Ice cold water

Stir dry ingredients together in large bowl.

Add butter/shortening to dry ingredients and cut into dry ingredients with a pastry cutter until the mixture has a course consistency (no butter pieces bigger than the size of a pea).

Drizzle water one tablespoon at a time and press dough with a spatula until a ball can be formed. You don't want the dough ball to be sticky, but you also don't want it to crumble in your hands. It should look smooth and marbled.

Please the dough ball into plastic wrap and chill in the refrigerator for at least 30 minutes.

Blackberry Filling

½ pint fresh blackberries
¼ cup sugar
1 T corn starch
1 T orange extract or orange liqueur (i.e. Grand Marnier)
Additional milk and sugar for brushing tops

Preheat oven to 375.

Toss berries, sugar, starch and orange flavoring together in a bowl and let stand together at least 10 minutes. Set aside.

Break dough up in to golf ball sized portions (about 8). On a lightly floured surface, roll out the each dough ball to a 1/8" thick circle. Move dough to a lightly greased cookie sheet (or parchment lined sheet) or baking stone and dust off any excess flour.

Place 1-2 Tablespoons of berries onto dough (in the middle). Fold dough over making a semi-circle and crimp with a fork. Brush with milk and sprinkle sugar on top. Bake for about 15-20 minutes until crust is golden.

Cool and serve individually or with ice cream or freshly whipped cream.