In a food processor, pulse the
All-Purpose Flour (1 3/4 cups)
Granulated Sugar (2 Tbsp)
Kosher Salt (3/4 tsp)
to blend. With the processor running add the
Unsalted Butter (1 stick)
one piece at a time then add the
Vegetable Shortening (2 Tbsp)
Water (3 Tbsp)
, one tablespoon at a time, mixing after each addition until the dough comes together. It should be smooth and not sticky. Remove from the processor and wrap in plastic and refrigerate for approximately 30 minutes.
While the dough is chilling, line your baking sheet with parchment paper. Cut another piece of parchment approximately 3” x 4.5” to use as a guide for the pies.
Preheat the oven to 350 degrees F (180 degrees C).
Roll the dough out onto a lightly floured surface to 1⁄8” thickness.
Using the cut parchment as your guide, gently cut around the edges. Gather the leftover dough and continue to roll it out and cut the rectangles until you have 16 pieces.
Spoon a generous tablespoon of
Just Jan’s® Organic Strawberry Spread (1/2 cup)
onto 8 of the pastry bottoms.
Using a pastry brush dipped in
wash, brush along the four edges then carefully place the top onto the strawberry-filled bottom.
Crimp all edges with a fork, prick the top a few times with a knife, then brush with remaining egg wash.
Bake for 30 minutes, turning halfway through until they are golden.
Cool on the baking sheet for 10 minutes before transferring to a wire rack. Let them cool completely. While they are cooling, prepare the icing.
In a small bowl, combine the
Powdered Confectioners Sugar (1/2 cup)
Milk (1/2 Tbsp)
, and mix until smooth. Add the
Just Jan’s® Organic Strawberry Spread (1/2 Tbsp)
and stir until mixed well.
Spread the icing on the pie (as much or little as you like) and let it set. These are delicious warm or cold!