I nearly forgot that today was 3.14 (March 14th).
I threw together these hand pies in a matter of minutes (thanks to my trusty kitchen helper and napping baby)
Here’s What You’ll Need:
For the filling:
-2 cups fresh blueberries
-1/2 cup water
-1/2 cup raw cane sugar
-3 tbs cornstarch or arrowroot powder (This is what I used. FYI: it can get a bit gummy if you heat it too rapidly and for too long. Don’t worry if this happened, It’ll still taste fine.)
-1/2 tsp salt
-1/2 tsp vanilla
-dash of cinnamon
-zest of one lemon (optional) *I didn’t have a lemon on hand, so I skipped this bit*
For the crust:
-2 cups all purpose flour
-1 tsp salt
-1 tbs raw cane sugar
-1/2 cup coconut oil; room temperature
-5 tbs unsalted butter; chilled and cut into pieces
-1/2 cup of ice water (plus more if the dough seems too dry)
-1 egg: beaten (this will be used to brush the tops of the pies after they are assembled)
Preheat the oven to 350°.
Start with the pie filling: In a medium sauce pan, add water, sugar, and cornstarch. Over medium heat, stir mixture until sugar is dissolved. Add blueberries, salt, vanilla, lemon zest, and cinnamon to the pan. Cook until the filling mixture begins to boil; stirring often. Once the mixture begins to boil, it should resemble pie filling (that’s how you know you’re doing it right!). Remove from heat and set aside.
Now for the pie crust: In a medium bowl, mix together flour, sugar, and salt, Add coconut oil and butter. “Cut In” using a pastry cutter; until there are no more large pieces of butter or coconut oil. Add 8 tablespoons of ice cold water. Gently work the dough until a soft and crumbly dough forms (take care not to over work the dough). If the dough feels dry, add another tablespoon of cold water. Form into a disc, place between 2 pieces of saran wrap, and roll out the dough until it’s your desired thickness (somewhere between 1/8 and 1/4 of an inch..or about 14 inches in diameter).
Using a small bowl (I used a soup crock), cut circles for your hand pies. 6 inches in diameter is a good size (since you will be folding them in half). Place circles on a parchment lined baking sheet.
Spoon a dollop of pie filling on to one side to the dough circle (about 2 oversized tablespoons). You want enough filling to be a tasty hand pie, but not so much that it oozes out the sides.
Fold the circle in half and crimp shut with a fork. Repeat until all the circles are filled and folded.
Brush tops of hand pies with the beaten egg. Sprinkle with a pinch of cinnamon and sugar.
Bake for 20 minutes; or until lightly browned. Allow to cool before eating.
Makes 6 hand pies (with leftover filling ftp top pancakes, waffles, or ice cream.)