Purple Berry Hand Pies

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This is what being a grown-up kid is all about.

Pastry
2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, cut into pats
1 large egg
2 tablespoons milk
1 additional large egg (to brush on pastry)

Jam
2 cups of mixed berries
1 cup of sugar
Juice of half a lemon + zest of whole lemon

DIRECTIONS

For Jam: Place the berries if a blender or food processor until pulse until smooth. Pour into a medium, heavy pot and stir in sugar and lemon juice and zest.  Bring to a slow boil and let it cook for about 20 minutes until it starts to thicken.  Pour into jar, cover and refrigerate when cool.

For the pastry, whisk together the flour, sugar, and salt. Work in the butter with a pastry blender until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it.  Whisk the first egg and milk together and stir them into the dough, mixing just until everything it stays together.  If needed, knead briefly on a floured counter.

Roll out dough to 1/8″ thick. Use large biscuit cutter to cut out circles. You can do any shape you want, just make them big enough to fill halfway (leaving 1 inch perimeter), fold in half, and crimp.  Use some of the 2nd egg to help seal the pie.

Gently place the tarts on a lined or lightly greased baking sheet. Prick the top of each tart a few times with a fork so steam can escape. Refrigerate the tarts for 30 minutes, while you preheat your oven to 350°F. Remove the tarts from the fridge and use the rest of the egg to brush on top. Bake for 25 minutes or until they’re a light golden brown. Cool in pan on rack and glaze or frost as you like.

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