Cranberry Hand Pies

In a medium bowl, stir together flour and salt. Add in cubed butter and toss to coat in flour.
Press the butter in between your thumb and fingers to break them into smaller pieces, tossing to coat in flour occasionally. Work quickly and continue breaking the butter pieces down into about pea-sized pieces.
Make a well in the middle of the flour. Pour in ice water and mix with your hand to combine until it forms a shaggy dough.
Turn the dough out onto a sheet of plastic wrap on the counter. Use your hands to press the dough together. Fold the dough over onto itself 2-3 times to create layers of butter and to help it hold together. Press into a flattened disc shape.
Wrap the dough in plastic wrap and press down to compact it against the plastic wrap. Chill dough in the fridge for at least 4 hours or preferably overnight.
In a small pot, add the cranberries, sugar, and water. Bring to a boil on med-high heat. Cook uncovered, stirring occasionally, until the cranberries have popped and the mixture has thickened into a spreadable jam consistency. Set aside to cool completely before using.
Line a baking sheet with parchment paper and set aside. On a floured surface, roll out the pie dough until about ⅛" thick, lifting and turning it occasionally to prevent it from sticking to the counter.
Use a knife or pizza wheel to cut the dough into rectangles (about 4x5") or use a round cutter to cut out circles. If the dough has gotten too soft during this process, place them on a cutting board or baking sheet and chill in the fridge for 10 minutes before continuing.
Use a smaller cookie cutter to cut shapes into half of the rectangles or use a knife to make a few cuts to let the steam come out during baking.
Place the bottom pieces of dough on your lined baking sheet, leaving about 1-2" in between each. Spoon a generous amount of cranberry filling in the middle of each dough rectangle, leaving about a ½" border empty.
Place the top pieces of dough on top of the filling. Press a floured fork along the edges to seal them together.
Chill the whole baking sheet of hand pies in the fridge while you preheat the oven to 350°F. Right before baking, brush each hand pie with a thin layer of beaten egg. Sprinkle with sugar crystals or coarse sugar for extra crunch.
Bake hand pies for 40-45 minutes or until golden brown. Enjoy the pies while warm!

Ingredients

Instructions

Nutrition

Cranberry Hand Pies

Ingredients 1x2x3x

Instructions

Nutrition

Ingredients