September 23, 2008
Blueberry Hand Pies
Great warm from the oven, as well as convenient to freeze
One Recipe Pie Crust Dough
1 10-ounce bag frozen blueberries (you can also use strawberries or other berries, apples, pears, sweet potatoes or your favorite jam or preserves)
2 tablespoons sugar
2 tablespoons cornstarch
Prepare and chill the pie crust dough.
Roll out one disc of dough to about 1/4 inch thick. It's much easier to do this on a large cutting board that has been covered in parchment paper and lightly floured. If the dough rips, press it back together with your fingers.
Cut two rectangles out of the dough, about the size of index cards.
Roll out a rectangle again to its final thickness, about 1/8 inch thick—thin enough that the dough begins turning slightly translucent, but thick enough that you can still pick up the dough without ripping it. Use more flour as needed.
Trim the dough again into a neat rectangle, about 5 inches by 7 inches.
Prick one half of the dough with a fork, and place two tablespoons of filling on the other half. (Pricking the dough helps it bake more evenly, preventing dough bubbles.)
Fold the dough over the filling and press it closed with your fingers. Use a fork to crimp the edges. It's okay if some juice escapes, but try to keep it at neat as possible. Use a spatula to pick up the hand pie and place it on a baking sheet covered in parchment or lined with a silpat.
Repeat these steps, rolling, cutting and filling, until you run out of dough. Lightly brush each pie with soymilk and sand with sugar. If you want to freeze these and then reheat them in a pop-up toaster, skip the sugar so it doesn't burn up when you toast it. If you're going to use a toaster oven, you can sugar them or frost them with a simple powdered sugar and soymilk glaze.
Bake the pies for 18-20 minutes until golden brown. Cool them slightly on a wire rack and serve warm.
Recipe courtesy of Lauren Ulm, author of Vegan Yum Yum.
For even more vegetarian recipes, check out VegRecipes.org.