Olallieberry Hand Pies

Hand pies are a fun departure from the usual pie, though I of course love both...You will need:2 cups olallieberries1 Tablespoon raw butter1 Tablespoon organic light corn syrup1/2 Pie Crust recipe (see below for full recipe)1 organic egg for egg washPlace berries, butter, and corn syrup in a non-stick pot over medium heat. Stir every few minutes turning the heat down to a low simmer after about 5 minutes. Simmer for about 10 minutes. You want the mixture to be super thick. Let cool.Preheat oven to 350 degreesPlace small rounds of dough (see recipe below) on a work surface. Place approximately 3 Tablespoons of the berry mixture in the center of the round. Fold dough in half very carefully. Use a fork to seal the dough. Continue with the rest of the rounds. Once finished, beat one egg and lightly brush egg wash over the hand pies. Pierce dough with a paring knife in a few spots. Place on a non-stick baking sheet. Bake for 30 minutes or until golden brown. Let cool for at least 30 minutes before serving.Pie Crust: Makes enough for one pie or one quiche using a 9″ ceramic pie dish + 8 hand pies2 3/4 cup organic all-purpose flour1 teaspoon salt1 cup of cold-cold-cold butter cut into 1/2 inch cubes1/2 cup ice cold waterMix the flour and salt in a food processor for 5 seconds. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until a ball of dough begins to form. Place the dough on a work surface sprinkled with flour and form into two disks. Resist the urge to play around with the dough and handle as little as possible…this results in a super flaky dough. Wrap the dough in plastic wrap and place in the refrigerator for at least 20 minutes…then back to the work surface…using one disk, form 8 balls of dough (you can either freeze the other half of the dough or make a quiche!) Roll out into 4-5" rounds.Photography + Recipe + Styling by Cassie Winslow