Jammy Fruit Hand Pies

Directions

Dough

• 1

  Place in food processor and pulse a few times to blend:
  Flour
  Sugar
  Salt

• 2

  Scatter on top:
  Butter, cold, cut into 16 pieces

• 3 Pulse until mixture is crumbly, with some butter pieces the size of peas, about 12 pulses.
• 4

  Whisk together:
  Egg yolks (save the whites)
  Water

• 5 Pour over flour mixture and pulse until mixture just comes together, about 8 pulses. Turn out onto counter in a mound and smear dough with heel of hand once or twice to flatten any large lumps of butter, then form dough into square block. Wrap in plastic wrap and chill at least 2 hours.
• 6 While dough is chilling, whisk reserved egg whites in small bowl until frothy.
• 7 Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. Divide dough in half and roll one half out on lightly floured counter to 1/8 inch thick. Cut with cookie cutters, being careful to place them close together to minimize waste. Repeat with second half of dough. (Scraps can be laid on top of one another, pressed together gently, and rolled out one time so more shapes can be cut. Don't reuse more than once, or dough will become tough.) Place half of shapes on prepared baking sheet, brush with beaten egg whites, and place 1 generous tablespoon jam on each shape, spreading carefully and leaving a 1/3 inch border of plain dough around the edges. Top with remaining dough shapes and press edges firmly with fingertips to seal. Poke several holes in each top crust. Bake 25 to 30 minutes, until puffy and golden brown. Let cool at least 15 minutes, glaze if desired, and serve.

Glaze

• 8

  Whisk 1 1/2 cups confectioners' sugar with 3 tablespoons butter and 2 tablespoons milk until smooth. Add more milk if necessary for a just pourable consistency. Tint with food coloring if desired and drizzle over pies.

  Enjoy!