2 1/2sticksvery cold or frozen buttercut into 20 tablespoon pieces
1/3cupvery cold or frozen shorteningcut into 4 pieces
1 1/4cupcherry pie filling
Put flour, sugar, and salt into a food processor and pulse a few times to combine. Add the butter and shortening pieces and pulse several times just until it's cut in to the flour mixture. Do not over process, you want a mixture that has some pieces the size of peas and some the size of barley. While pulsing the machine on and off, add 6 tablespoons of water gradually. Check the dough, it should stick together when pinched. Add little bits of water at a time if needed to get to this point. Big pieces of butter in the dough are fine.
Remove the dough from the food processor and onto a lightly floured work surface. Roll or pat dough into 5-6" circles about 1/4" thick. I made mine a little bit thicker than 1/4". I also like a heftier crust on my hand pies, so I pinch up the sides a bit as you can see in the photo.
Layer the circles between sheets of parchment paper and chill in the refrigerator for about an hour, or in the freezer for 15 minutes.
Preheat oven to 400 F. Line baking sheets with parchment paper or a Silpat.
Moisten the edges of the dough circle with water. Spoon cherry pie filling onto one side of the circle, using about 1/4 cup or so. You need enough room around the edges to seal the hand pie, so be careful not to use too much.
Fold the other half of the dough circle over the filling and press the half circle edges firmly together. Starting at the right side, turn the edge over to form a crimp. Repeat this process all along the edge. Use the tines of a fork to crimp the edges.
Brush the pastry lightly with the beaten egg to help them brown. Use a sharp knife to cut a few slits in the top to allow steam to escape. Place on parchment lined baking sheet.
Bake for 15-20 minutes, or until pastry is golden brown and filling is bubbly. Remove from oven and allow to cool to room temperature.
Make a glaze from powdered sugar and a little milk and brush onto hand pies. Let glaze set and enjoy!