I grew up eating turnovers and now everyone is calling them hand-pies. I don’t know if this is a regional thing like soda and pop or if it just sounds more gourmet to say hand-pie. It could also be the way you fold them which determines there name, but any way you say it or fold them they are always a hit.
Pie Crust
2 1/2 cup Flour
1 teaspoon Salt
1 cup Shortening
1 Egg
1/4 cup Water
1 Tablespoon Vinegar
Filling
1 Cup Blueberries, fresh and rinsed or frozen
1 Cup Raspberries, fresh and rinsed or frozen
1/4 Cup Sugar
2 Tablespoons Corn Starch
1/8 Teaspoon Salt
1 Tablespoon Lemon Juice
1 Tablespoon Butter
2 Tablespoons Honey
Vanilla Glaze
1 Tablespoon Butter, softened
1 Cup Powdered Sugar
1 Teaspoon Vanilla Extract
1 Tablespoon Water
Start by making pie filling and covering to keep moist while you make the filling.
Pie crust instructions Using a pastry blender cut the shortening into the flour and salt mixture until it is in pea size pieces. Crack the egg in to the separate bowl and add the water and vinegar. Beat until mixture is light and fluffy. Mix into dry mixture until it creates a ball.
Preheat oven to 425 degrees.
Filling Instructions
In a pot place blueberries, raspberries, sugar, corn starch, salt, lemon juice, and butter. Stir to coat the berries. Turn on stove and over medium heat stir until mixture comes together and starts to thicken. Add the honey and continue to stir until the mixture thickens again. Remove from heat. Remember corn starch mixtures continue to thicken as they cool.
Roll out the pie dough and cut into squares. To make rectangular hand-pies cut to even rectangles 3 inches x 2 inches. To make turnovers cut 5 inch squares.
Hand-pie: take the bottom rectangle and first wet the edge of the dough with some water. Place a large Tablespoon of filling in the middle ensuring you have 1/4 inch of clean dough around the edge where the water was placed. Place another rectangle on top and push down along the edge all around to seal.
Cut vent holes in top.
Turnover: take the 5 inch square and first wet the edge of the dough with some water. Place a large tablespoon of filling in the middle making a triangle. Leave at least 1/4 inch of clean dough around the edge. Fold one corner over to meet the opposite corner creating a triangle. Push down around the edge to seal and cut vent holes.
Place hand-pies or turnovers onto cookie sheet. Space 1/2 to 1 inch apart.
Place in a 425 degrees oven for 18-20 minute. Make the glaze. Cool for 10 minutes and glaze.
Glaze Instructions
Stir the powdered sugar and vanilla into the butter to make a paste. Once the paste comes together add the water and finish stirring to complete glaze. Spread or drizzle glaze.
Serve hot or cold either way they are wonderful.
For those who want to use flour or change fruit here is the best reference page, I have found for doing that https://www.kingarthurbaking.com/learn/guides/pie-thickener
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