Raspberry Hand Pies

Preheat the oven to 375 degrees.

In a small bowl, combine 1 pint raspberries, ¼ cup sugar and cinnamon. Gently toss the berries and set aside.

In a food processor add the flour, sugar and salt. Pulse to combine and then add the butter. Pulse until the dough resembles coarse crumbs. Add the water a little at a bit and pulse until the dough comes together.

Empty the dough onto a sheet of wax paper. Gently press the dough into a disc, wrap it in the paper and chill for about 10 minutes.

Once chilled, cut the dough into 6 pieces, and roll each piece of the dough into two balls. You should have 12 evenly sized dough balls when you are done.

Use a 4” round cookie cutter to cut out evenly sized circles. Place them on silpat lined cookie sheets. In the end you should have 12 dough circles.

Crack the egg into a small bowl and beat it well. Use the egg-wash to lightly brush the edges of each dough circle. On 6 of the dough circles, gently spoon a few tablespoons of the berry and sugar mixture onto the center of the dough. Place one of the pats of butter on top of each. Place one of the remaining 6 dough circles on top, and lightly pinch the sides together. Use a fork’s tines to press the sides firmly together, making a strong and decorative seal on the pie.

Lightly brush the top with some of the remaining egg wash and generously sprinkle each pie with sugar.

Bake the pies at 375F for about 20-25 minutes or until golden brown. Let cool some before serving!