- 3 cups fresh or frozen whole cranberries
- ½ cup dried blueberries
- 1¼ cup sugar
- 1½ tablespoons flour
- 1 teaspoon lemon rind
- 2 tablespoons cherry liqueur (optional)
- 3 cups all-purpose flour, divided
- 1 teaspoon salt
- 2 tablespoons sugar
- 12 tablespoons cold unsalted butter, cut into ¼-inch slices
- ½ cup cold vegetable shortening, cut into 4 pieces ¼ cup very cold vodka combined with ¼ cup very cold water
- 1 egg, beaten with 2 teaspoons hot water
- Demerara sugar to decorate pastry
To make the filling, combine ingredients with ½ cup of water in a medium saucepan and place over medium high heat. Bring to a simmer, reduce heat, and cook until the berries pop and the mixture thickens slightly (about 6 to 8 minutes). Cool mixture to room temperature.
To make the crust, pulse 2 cups flour, salt, and sugar in food processor. Add butter and shortening and pulse until dough resembles cottage cheese curds. Add remaining cup flour and pulse until mixture is evenly distributed. Dump mixture into a medium bowl. Sprinkle dough with vodka and water mixture and fold the liquid until the dough is slightly tacky and sticks together. Divide dough into two 4-inch disks and wrap each in plastic wrap. Refrigerate at least 1 hour or up to 2 days.
To assemble hand pies, roll out one of the disks to a 1/8-inch thickness. Use a 4-inch biscuit cutter to cut 10 to 12 rounds in the dough. Place a scant tablespoon of the filling in the center of each circle. Fold the circle into semi-circles. Crimp edges with a fork. Place hand pies on a baking sheet lined with parchment paper. Repeat with remaining balls of dough. Chill hand pies for 30 minutes.
Preheat oven to 400°. Use a fork to poke 3 sets of holes in each hand pie. Brush with egg and sprinkle with demerara sugar. Bake 18-22 minutes until the pastry is golden brown and the filling is bubbling out of the vents. Cool to room temperature before serving.