1) To make the dough: Whisk together the flour,
salt, and baking powder. Add the butter, working it in to make a
coarse/crumbly mixture. Leave most of the butter in large, pea-sized
pieces.
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2) Stir in the sour cream; the dough
won't be cohesive. Turn it out onto a floured work surface, and bring it
together with a few quick kneads.
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3) Pat the dough into a rough log, and
roll it into an 8" x 10" rectangle. Dust both sides of the dough
with flour, and starting with a shorter end, fold it in three like a
business letter.
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4) Flip the dough over, give it a 90°
turn on your work surface, and roll it again into an 8" x 10"
rectangle. Fold it in three again.
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5) Wrap the dough, and chill for at least
30 minutes before using.
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6) To make the filling: Combine all the
ingredients in a saucepan set over medium heat. Cook until the mixture
starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl
and let cool to room temperature.
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7) Preheat the oven to 425°F; place a
rack on the middle shelf. Line a baking sheet with parchment paper.
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8) To assemble the pies: Roll the dough
into a 14" x 14" square. With a straight edge and pastry wheel,
or a 3 1/2" square cutter, cut out sixteen 3 1/2"
squares.
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9) Divide the filling among eight of the
squares, using about a heaping tablespoon for each. Brush some of the
beaten egg along the edges of each filled square.
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10) Cut a vent into the each of the
remaining eight squares, using a decorative cutter of your choice.
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11) Top each filled square with a vented
square, and press along the edges with the tines of a fork or a pie crust
crimper to seal.
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12) Brush the top of each pie with the
remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies
to the prepared baking sheet.
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13) Bake the pies for 18 to 20 minutes.
Remove them from the oven, and let cool for 20 minutes before serving.
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Yield: 8 hand pies.
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