Homemade Strawberry Pastry Hand Pie Treats

Instructions

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1. - Make pie crust. In a large bowl, stir flour and salt together. Using a food processor or fork, cut butter and shortening into flour until mixture resembles cornmeal.
2. - Add 8 tablespoons cold water and combine until mixture holds together in large clumps. Add additional water, tablespoon by tablespoon, if the dough is still dry.
3. - Divide dough into two discs, cover with plastic wrap and chill for at least 1 hour.
4. - Make strawberry filling. While dough is chilling, prepare the filling. Place the strawberries, lemon juice, lemon zest, and sugar in a medium saucepan. Cook over medium-high heat, stirring and smashing the strawberries. Bring to a boil, and continue boiling while stirring and smashing the strawberries for 2-3 minutes, or until sugar is dissolved.
5. - Reduce heat to medium-low. Simmer for 20-25 minutes until thickened (note that it will continue to thicken as it cools).
6. - Allow to cool to room temperature. Reserve 1 tablespoon of the strawberry filling and set aside.
7. - Roll pie dough. Preheat the oven to 400° F. Line baking sheet with parchment paper.
8. - Roll out each pastry disc onto a lightly floured surface into large rectangles about 1/8 inch thick. Using a sharp knife, pastry cutter, or pizza cutter, cut into 16 equal rectangles 3x4 inches each (8 rectangles from each dough disc).
9. - Assemble hand pies. In a small bowl, beat the egg with 2 tablespoons of water until well combined to create an egg wash.
10. - Spoon 1–1 1/2 tablespoons of the strawberry filling onto 8 of the rectangles, leaving a small border (don't overfill to prevent the tarts bursting while baking).
11. - Brush the edges of each rectangle with the egg mixture. Place a second rectangle on top and crimp the edges with a fork to seal the edges.
12. - Brush the top of each rectangle with additional egg wash. Using a toothpick, poke several holes in the top to allow steam to escape while baking.
13. - Bake hand pies. Place on the prepared baking sheet. Bake for 16-20 minutes, or until the crust is golden brown.
14. - Let the mini pies cool on a cooling grid for 10 minutes before glazing (this will prevent the icing from melting off).
15. - Make glaze. While the mini pies are cooling, whisk together powdered sugar, 1 tablespoon of the milk, and the reserved tablespoon of strawberry filling in a small bowl until smooth. If needed, gradually add an additional 1/2 tablespoon of milk at a time as needed to make a thick but spreadable consistency.
16. - Use a spoon to drizzle the glaze over warm (not hot) hand pies. While the glaze is still wet, sprinkle with pink jimmies. Let glaze set before serving.