Blueberry Hand Pies

Good morning! Spring is in the air, the birds are chirping, the rabbits and squirrels are frolicking in the garden and the markets are filled with fresh produce; asparagus, rhubarb, berries and more.

This week I am trying a few recipes using berries that I think  will be perfect for picnics, Easter brunch and perhaps even Mother’s Day tea. Although technically not a Spring berry, blueberries are what my market had and so that is what I used to make the quintessential blueberry recipe, a pie. 

Pies are the perfect dessert for a picnic, and what could be better than a a pile of little hand pies? These hand pies have a little twist, the crust is made with coconut oil. They are moist, sweet and delicious!

Blueberry Hand Pies

Ingredients:

Crust

21/4 cups of flour

1/2 teaspoon salt

2 Tablespoons granulated sugar

1 cup plus 2 Tablespoons Coconut Oil

1/3 cup ice water

Filling

1 cup fresh blueberries

zest of large lemon

pinch of cinnamon

1/2 large lemon juiced

1 Tablespoon confectioners sugar

1 Tablespoon corn starch

Egg Wash:

1 egg

2 teaspoons water

Topping:

1/4 cup granulated sugar

Directions:

Crust:

1. In a large bowl mix together flour, salt, and sugar. Add the coconut oil and using both hands, rub the mixture through your hands until the coconut oil s evenly distributed in the flour mixture. 

2. Sprinkle the ice water over the mixture and mix together until just combined. Form the dough into two balls. Flatten each ball into a flat disk, then wrap separately and refrigerate for about 30 minutes. 

3. In a medium bowl combine the lemon zest, lemon juice, confectioners sugar, cinnamon and corn starch. Mix lightly until combined, then add the blueberries and mix gently to combine. 

4. Lightly beat the egg and the water in a small bowl and set aside. 

5. Preheat oven to 375, and line two cookie sheets with parchment paper. 

6. . Roll the dough on a lightly floured surface or roll between two sheets of parchment paper until about 1/8 inch thick. Use a biscuit cutter to cut into small pie shapes, or use a small glass if you do not have a biscuit cutter. Place each bottom circle onto parchment lined pan, then place a small amount of the blueberry mixture into the center. 

7. Using a pastry brush, brush the edges of the circle with a little egg wash, then top with another circle of dough. Stretch the top dough a little to accommodate the filling, then crimp the edges with a fork. Cut a little x into the top crust so the pie can vent. Then brush entire pie with egg wash and sprinkle with granulated sugar.

8. Bake for 20-25 minutes or until golden brown. Let cool and then serve.

These little pies are scrumptious! The dough is tender, flakey and the berries are sweet and juicy. I have no idea how something  so simple could taste so good.

 I have to admit, I was a little skeptical about the coconut oil crust, as pie crusts are sometimes tricky and I thought perhaps the coconut oil would change the taste of the dough and of course the final product. Neither of which was the case. The dough was easy to work with and tasted jut like my grandmothers pie dough.

I hope that you have a wonderful Spring day! It is rainy and humid here but at least it is warm.

Linking to:

Savvy Southern Style

Ivy and Elephants

KAtherine’s Corner

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