Strawberry Rhubarb Hand Pies

Prep time: 25 minutes            Cook time: 15 minutes          
Total time: 40 minutes

Servings: 10 pies

Ingredients:

• 1 c. Edwards Mill Biscuit Mix
• ¼ c. unsalted butter, softened
• 2-3 Tbsp. boiling water
• 1 egg
• Sanding sugar or Sugar in the raw (Granulated sugar will also work)
• ½ c. Student-Made Strawberry Rhubarb fruit spread or your favorite flavor
• 1 Tbsp. cornstarch

Instructions:

1. Preheat oven to 350°F and line cookie sheet with parchment paper.
2. In a mixing bowl, mix Edward's Mill Biscuit Mix and butter until it resembles small peas. Add boiling water 1 Tbsp. at a time and mix until the dough comes together and is smooth but not sticky.
3. In a separate bowl, combine the Student-Made Fruit Spread and the cornstarch and beat until smooth.
4. Roll the dough out on a flat surface until it is ¼in. in thickness. Cut into 3in. squares and place them on the cookie sheet.
5. In another small bowl, beat the egg with a fork until it is all mixed. Brush the edges of each square with the egg.
6. Place 1-2 Tbsp. of the Fruit Spread filling on half of the dough, leaving about ½in. of space around the edges. Fold the dough over to cover the filling. With a fork, crimp the edges together to keep the filling from leaking.
7. Brush the top of the pies with the remaining egg and sprinkle with sanding sugar or sugar in the raw.
8. Bake 15-18 minutes or until golden brown. Cool slightly and enjoy with our flavored whipped cream, ice cream, or topped with powdered sugar.