Lightly spiced with an incredibly flaky crust, these personal pies sing with fresh summer flavor.
Blueberry Hand Pies
2014-07-03 03:50:45
Yields 12
Ingredients
- Puff Pastry-Style Pie Dough (recipe follows)
- 1 cup fresh blueberries
- 1⁄3 cup sugar
- 1 tablespoon all-purpose flour
- 1⁄2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1⁄8 teaspoon kosher salt
- 1⁄8 teaspoon ground cardamom
- 1⁄8 teaspoon ground cinnamon
- 1 large egg, lightly beaten
- 1 tablespoon coarse sugar
Instructions
- Preheat oven to 425°. Line 2 baking sheets with parchment paper. Set aside.
- On a lightly floured surface, unfold Puff Pastry-Style Pie Dough, and roll into a 15-inch square. Using a 3-inch round cutter, cut 24 rounds, rerolling scraps as needed. Place 6 dough rounds on each pan; reserve remaining 12 dough rounds.
- In a medium bowl, stir together blueberries, sugar, flour, lemon zest and juice, salt, cardamom, and cinnamon.
- Place 1 heaping tablespoonful blueberry mixture in center of 1 dough round. Brush edges of dough round with egg. Top with 1 reserved round, crimping with a fork to seal edges. Brush top with egg; sprinkle with coarse sugar. Cut 3 small vents in top. Repeat procedure with remaining dough rounds, filling, egg, and coarse sugar.
- Bake until golden brown, 15 to 18 minutes. Let cool slightly on a wire rack before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/
Puff Pastry-Style Pie Dough
2014-07-03 03:53:28
Yields 12
Ingredients
- 2 cups all-purpose flour
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon baking powder
- 16 tablespoons cold unsalted butter, diced
- 1⁄2 cup whole buttermilk, chilled
Instructions
- In a large bowl, whisk together flour, salt, and baking powder. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs, with pea-size pieces of butter remaining. Add buttermilk, stirring until well combined.
- Turn mixture out onto a lightly floured surface, kneading briefly until dough comes together. Shape dough into a log.
- Roll dough into a 10x8-inch rectangle. Lightly flour both sides, and fold rectangle in thirds, like a letter. Rotate dough 90 degrees, and roll into another 10x8-inch rectangle. Lightly flour both sides, fold into thirds, and cover tightly with plastic wrap. Refrigerate at least 30 minutes, or place in a heavy-duty resealable plastic bag, and freeze up to 3 months.
Taste of the South https://www.tasteofthesouthmagazine.com/
