Berry Hand Pies ...not.

 This is a modified recipe from Martha Stewart.


Step 1: Crust
Whisk 2 Tbls sour cream, 2 Tbls lemon juice and 2 Tbls ice water in small bowl.
Place in fridge until ready to use.
With a mixer on medium beat 2 1/2 cups flour, 1/2 tsp salt, 2 tsp sugar and 1 cup
butter cut into small pieces until it resembles coarse meal with a few larger pieces.
Gradually beat in sour cream mixture until it is just combined. (Squeeze together a
small amount to  see if it holds together.  Add 1 tsp of water at a time if needed.)
Divide dough in half and flatten between two pieces of plastic wrap. Place in fridge
for at least 45 minutes.

Step 2:  Stir together 1 1/2 cups blackberries, 1 cup raspberries,
2/3 cup sugar, 1/2 tsp salt and 2 1/2 Tbls cornstarch.  Chill
for remaining time on crust.

Roll out the crusts to be a rectangle - about 8" high and as long as possible. 
You want a very thin, almost see through, crust.  I kept it in the plastic
 wrap and it worked great.  Cut into 8"x4" pieces and
place on parchment on a cookie sheet.

The recipe did say to do it but I drained the berries after making a mess with the
first hand pie I made.  Place about 2-3 Tbls berry mixture onto crust and crimp
with a floured fork

Step 3:  Freeze them until you are ready to bake at least 1 hour.
(I didn't bake them for 6 hours and it was great.)
Bake at 375' for 35-40 minutes turning half way through.

Step 4:  Find willing eaters!  I added a dollop of my stabilized
whipped cream.  The girls tried to pick them up but it wasn't
working.  So, less  hand pie and more fork pie.
But still delicious!