Strawberry Balsamic Hand Pies

Strawberry and balsamic are such a classic combination in both savory and sweet applications.  These little pies are a perfectly balanced little bite, falling somewhere in between.  The balsamic adds a bright, tangy punch to the sweet strawberries all wrapped in buttery, flaky crust.  They make a delicious little valentine treat.   

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Mini Strawberry Balsamic Hand Pies 

Crust:
2 1/2 c flour
3 T sugar
1 t salt
8 oz butter (2 sticks), cold and cubed
1/2 c ice water

Filling:
1 c fresh strawberries, finely chopped
2 T balsamic vinegar, reduced
2-4 T granulated sugar, depending on sweetness of strawberries
1 T flour
1 egg, beaten
turbinado sugar, for sprinkling

Combine all ingredients for the crust except ice water in a food processor and pulse until the mixture resembles course meal.  Drizzle in the water a tablespoon at a time until the dough just comes together.  Form the dough into a disc and cover in plastic wrap and refrigerate for 3 hours or overnight.  To reduce the balsamic vinegar, add about 1/4 cup of balsamic into a small saucepan and allow to reduce over low heat for about 20 minutes or so, until there's about 2 tablespoons left and the vinegar is thick and syrupy.  Set aside to cool.  To make the filling, combine the strawberries, balsamic vinegar, sugar, and flour in a bowl. Set aside.  Preheat the oven to 350 degrees.  Roll the dough out to about 1/8th of an inch thick and cut out using a heart-shaped cookie cutter.  Place about 1 T of the filling in the middle of the dough.  For the top half of the heart, use a paring knife and cut a small half-heart shape then peel back so the opening forms a mini heart (see photo below).  Repeat with the rest of the pies and place on a parchment-lined baking sheet about 1/2 inch apart.  Brush each with the egg wash and sprinkle with turbinado sugar.  Bake for about 15 minutes until lightly golden.