Instant Pot Raspberry Chia Jam

1. To an Instant Pot, add frozen raspberries, maple syrup, and lemon juice. Stir briefly to coat the berries.
2. Close and lock the lid on the Instant Pot. Position the steam release handle to Sealing. Press the Pressure Cook function (or your IP might say Manual instead) and use the [+] or [-] button to set pressure cooking time to 1 minute. Press the Pressure Level function to set the cooking pressure to High.
3. Once finished cooking, allow the Instant Pot to naturally release for 10 minutes. Then turn the steam release handle to the Venting position to release any additional steam until the float valve drops down. Press Cancel, turn the Instant Pot off and remove the lid.
4. With a fork or a potato masher, mash the berries until you’ve reached desired consistency. (I like my jam a little more on the chunky side.)
5. Add chia seeds and stir quickly to incorporate and to prevent the chia seeds from clumping. You’ll notice within minutes that the jam will begin to develop a thicker consistency as the chia seeds unleash their magic and turn the berry mixture into jam! Allow the jam to rest for 15 minutes or so.
6. Transfer jam to a mason jar or desired storage container and place in the refrigerator to finish cooling. I allow my jam to rest in the fridge for about an hour before using because this allows the chia seeds to break down and become soft (versus crunchy) while also creating an even thicker, tasty jam-like consistency.

Hand Pie Dough

1. In a large bowl, whisk together flour, sugar, salt, and baking powder. 
2. Using a cheese grater or food processor with a grater attachment, grate frozen butter. With a fork, gently mix grated butter into the flour mixture until the mixture resembles coarse, pea-sized crumbs.
3. Add beaten egg to the mixture and toss to combine.
4. Add a few tablespoons of ice water and mix well. If the dough seems dry, add more ice water as needed, 1 tablespoon at a time. Knead the dough until it just comes together when pinched with your fingers (the dough should not be sticky). Divide the dough in two. 
5. Dust your work surface lightly with Bob’s Red Mill Gluten Free 1-to-1 Flour and roll out each portion of dough into a ¾-inch thick disc. Wrap each disc in plastic and chill for at least 30 minutes or up to overnight.

Assembly

1. Unwrap one dough disc and place it on a floured piece of parchment paper. Lightly flour the top of the dough and lay a second piece of parchment paper on top. Roll out the dough to about 1/8 inch thickness.
2. Cut dough into your favorite shape, rerolling dough as needed.
3. Repeat steps 1 and 2 with the second disc of dough.
4. Place a heaping tablespoon of chilled raspberry jam in the center of the pie dough cutout. Carefully place a second pie dough cutout on top and gently press the edges together to seal, being careful not to press the jam out of the sides. Use the tines of a fork to crimp the edges. Repeat the assembly process until all the dough is used, laying each hand pie on a parchment-lined baking tray about 1-inch apart.
5. Cut a small score in the top of each hand pie and then refrigerate hand pies for at least 30 minutes. Meanwhile, preheat the oven to 400°F.
6. When the oven is done preheating, lightly brush each hand pie with heavy cream or milk. Bake until the crust is lightly browned, about 20-25 minutes. Remove from oven and let cool before topping with white chocolate drizzle.

White Chocolate Drizzle

1. Microwave Method: Place white chocolate in a microwave-safe container. Microwave at half power or defrost setting for 30 seconds. Stir thoroughly. If not completely melted, continue to microwave at 15-second intervals and stir until smooth. Be careful not to overheat as this will cause the chocolate to burn.
2. Stove Top Method: Place white chocolate in the top pan of a double boiler over low heat. Stir constantly until smooth and melted. Do not allow water to boil.
3. Place the melted chocolate into an icing bottle with a small tip (this is what I used), a piping bag, or a Ziplock bag (if using a Ziploc bag, cut a very small corner off of the bag). Drizzle white chocolate on raspberry hand pies in a zigzag pattern.
4. Serve the finished hand pies!!!  If storing, allow the white chocolate to harden before doing so.