Blueberry Hand Pies

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We’re having a friend over for dinner tonight, so I decided to get a head start and make dessert in the morning. We had two pounds of blueberries in the fridge just begging to be put to good use, and today seemed like a good day for blueberry hand pies!

With Zander’s help, I used a slightly adapted (based on what we had in the pantry) recipe for Blueberry Ginger Hand Pies with Lemon Glaze from Vegan Pie in the Sky, by Isa Chandra Moskowitz & Terry Hope Romero. Here’s how we made them:

BLUEBERRY HAND PIES
*makes about 8 pies (ours made 10)

INGREDIENTS:

FILLING
(*we doubled this recipe and then cooked the extra berry mixture on the stove–with a handful of frozen strawberries and pomegranate kernels tossed in–to make a sauce, instead of the lemon glaze)

1 pound blueberries, fresh or frozen (we used fresh blueberries)
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon tapioca powder (we didn’t have any tapioca powder, so we doubled up on cornstarch)
1 tablespoon fresh lemon juice (we didn’t have any lemons, so we used juice from a glass bottle)
1 tablespoon finely grated fresh ginger (we didn’t have any ginger, so we omitted this ingredient)
1 teaspoon pure vanilla extract

PUFFY PIE DOUGH
2 1/4 cups all-purpose flour
3 Tbsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 cup cold nonhydrogenated margarine (we used Earth Balance buttery sticks)
1/2 cup cold plain soy yogurt (we used vanilla coconut milk yogurt)
1/4 cup cold unsweetened nondairy milk (we used soy milk)

INSTRUCTIONS:

First make the PUFFY PIE DOUGH by combining flour, sugar, salt, and baking powder in a large bowl. Add margarine in tablespoon-sized pieces and cut into the flour mixture with either a pastry knife or your fingers. Add half the yogurt and mix, then add the remaining half. The dough should be clumpy. Add milk and knead with the heels of your hands until a stiff dough forms. (I had to add more flour in order to achieve a stiff dough). Divide the dough into two ball, wrap in plastic wrap, and chill for 30-45 minutes in the fridge.

Next combine all of the filling ingredients in a bowl. No need to cook them in advance.

Preheat the oven to 400 degrees F and line two large, rimmed baking sheets with parchment paper.

After it has chilled, roll half of the dough on a lightly floured surface into a roughly 14 x 7- inch rectangle. Trim the edges with a knife so that they’re even. Slice the rectangle in half to form two squares. Slice the squares in half so that you have four smaller rectangles.

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Scoop a scant 1/4 cupful of filling onto each pastry rectangle.

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Fold the pastry in half, quickly running your finger along the edges to press them closed. Now press a fork into the pastry edges to create a pretty crimped pattern and to seal them well. If a little juice drips out, that’s okay.

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Transfer the hand pie to a baking sheet and continue with the others. When all four pies are formed, continue making pies with the other log of dough and place those on a separate baking sheet. Create three slits in each hand pie to let steam escape.

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Bake for 30 to 35 minutes on two separate racks, switching the pans between racks halfway through baking so that they bake evenly. (Keep an eye on these–my pies were completely done after about 25 minutes). The pies are ready when the edges are lightly browned and the filling is bubbly. Remove from oven and let cool for 5 minutes. Then remove pies from the trays and let cool completely.

Once your pies have cooled, it’s time for a toddler taste test, to make sure they’re good enough to serve to a guest after dinner. First, put one of the pies onto a plate.

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Then add a tiny scoop of vanilla soy ice cream.

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Finally, top with a generous spoonful of warm berry sauce.

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Based on Zander’s response, I’m pretty sure these will be a nice way to end tonight’s meal. 🙂

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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