Raspberry-Cranberry Hand Pies

Let's Cook

1. Step 1.

   In a food processor, combine 1¼ cups all-purpose flour, 1 tablespoon granulated sugar, and ½ teaspoon kosher salt. Add ½ cup cold unsalted butter cut into small pieces and pulse until the mixture resembles pea-size crumbs. Add 3 tablespoons ice water and pulse until the dough forms small clumps and holds together when squeezed; if needed, add up to 1 more tablespoon water, 1 teaspoon at a time. Do not overmix.

2. Step 2.

   Transfer the dough to a piece of plastic wrap and shape into 2 rectangles. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.

3. Step 3.

   Heat the oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll 1 rectangle of dough to an 11- by 14-inch rectangle about 1/16 inch thick. Cut out twelve 2½- by 4-inch rectangles, rerolling and cutting scraps as needed and using the second rectangle of dough. Arrange 6 rectangles on the prepared baking sheet. Using a fork, prick holes in the remaining 6 rectangles.

4. Step 4.

   In a bowl, toss 3 ounces fresh raspberries (halved if large) with ¼ cup whole-berry cranberry sauce and ½ teaspoon cornstarch. Spoon 1 heaping tablespoon of the cranberry mixture into the center of each rectangle on the sheet, leaving a ½-inch border. Lightly brush the border with some beaten egg. Top with the prickled rectangles and press the edges with a fork to seal. Refrigerate for 10 minutes.

5. Step 5.

   Brush the tops of the hand pies with the remaining beaten egg and sprinkle with granulated sugar. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool. If desired, whisk ¼ cup confectioners’ sugar with a little cold water until drizzling consistency and drizzle over the tops.