Pâte Brisée, Galette and Hand Pies

Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.

With machine running, add ice water through feed tube in a slow, steady stream, until dough holds together without being wet or sticky. Do not process more than 30 seconds.

Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks.

Wrap in plastic, and refrigerate at least 1 hour or overnight.

The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

To make Strawberry Hand Pies:

Preheat the oven to 425°F. Line two baking sheets with Silpats or parchment paper.

In a medium bowl, add strawberries, sugar, and cornstarch; stir to combine, set aside.

On a lightly floured work surface, roll one half of dough into a large rectangle, about 1/8-inch-thick.

Using a 5-inch cookie cutter, cut out 6 rounds. Transfer rounds to prepared baking sheet.

Place about two tablespoons of the strawberry mixture onto one-half of each round.

Lightly brush egg around the edge of the covered half of each round.

Fold remaining dough over to enclose, forming a half moon. Gently press edges together to seal.

Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. Sprinkle generously with sanding sugar.

Repeat this process with second half of dough and remaining filling on second baking sheet.

Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool slightly before serving.

To make Nectarine and Blackberry Galette:

Roll out dough on lightly floured sheet of parchment paper to 12-inch round, turning dough occasionally to prevent sticking.

Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes.

Make filling: Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, stirring fruit occasionally, about 30 minutes.

Preheat oven to 375°F. Transfer baking sheet with dough to work surface. Let stand 8 minutes to allow dough to soften slightly if too firm to fold.

Spoon fruit and juices into center of dough.

Arrange fruit in even 9-inch-diameter layer in center. Brush 2-inch border of dough with egg glaze.

Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered).

Brush folded border with egg glaze; sprinkle with raw sugar.

Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes.

Remove from oven; slide large metal spatula under tart to loosen from parchment.

Brush fruit with preserves. Slide tart onto rack. Cool 45 minutes. Serve warm or at room temperature with ice cream.