4-1/2 to 5cupsberries, i.e. blackberries, raspberries, blueberries, black raspberries (If Using Strawberries Chop Into Chunks)
1-1/4cupspure cane sugar
3tablespoonsClear-Jel or tapioca starch
1tablespoonlemon juice (orange juice if using black raspberries)
1 tablespoonbutter
1 beaten eggplus 2 tablespoons water (for egg wash)
BigbatchGrandma's Pie Crust (For 12 4x4 Hand Pies)
Big Batch Grandma's Pie Crust - makes 12 4x4 inch hand pies
4cupsall purpose flour (may use gluten free flour)
2teaspoonssalt
1/4cuppure cane sugar
1/4teaspoonbaking powder
2cupsvegetable shortening
1cupvery cold water
Instructions
Berry Pie Filling
In a large bowl, mix berries with sugar, lemon juice, and zest. Let sit for a couple of hours (or better if overnight) to draw out juice.
Strain juice into a saucepan and add starch thickener stirring until no lumps.
Heat over medium-high heat stirring constantly with a whisk to cook into a beautiful gel-goo, this will only take a few short minutes and it will get very thick.
Fold the mixture back into the berries, and stir in butter to melt. Reduce heat but let filling simmer about 10 to 15 minutes, stirring only a few times.
Set aside and let cool on counter or refrigerator until ready for hand pies.
Pie Crust
In a very large bowl, stir all dry ingredients together.
Add the shortening and stir with a large serving fork until crumbly.
Add the cold water all at once and mix just until forms a ball (do not kneed or over mix).
Assembly
Heat Oven to 375 F.
Roll out the pie crust dough the same as you would for any pie, cutting two hearts for each hand pie. Place on parchment lined cookie sheet and spoon on about 3 tablespoons of cooled pie filling.
If you are making cut outs on top crust, do so BEFORE attaching top crust to hand pie. Use a very small tear-drop cutter or a straw (polka-dots) and make at least 3 steam vents (or you can put on top crust and use a knife to slice in vents).
Assemble 2 to 3 pies at a time, wet the bottom crust with water or egg wash around the edge and press firmly with finger tips to seal, then crimp with fork. Brush with egg wash, sprinkle on sugar.