Vegan Yum Yum's Blueberry Hand Pies
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 293.5
- Total Fat: 17.8 g
- Cholesterol: 0.0 mg
- Sodium: 194.0 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 1.8 g
- Protein: 3.2 g
View full nutritional breakdown of Vegan Yum Yum's Blueberry Hand Pies calories by ingredient
Introduction
Easy to make desserts for guests and nice surprises :) Easy to make desserts for guests and nice surprises :)Number of Servings: 10
Ingredients
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Blueberry Hand Pies
Makes 8-10 pies
1 Recipe Pate Brisee
1 10 oz Bag Frozen Blueberries
2 Tbs Sugar
2 Tbs Cornstarch
Pate Brisee (French Style Pie Crust, a la Martha Stewart)
2 1/2 Cups All Purpose Flour
1 Cup Vegan Butter, cubed and chilled (Earth Balance)
1 tsp Salt
1 tsp Sugar
1/4 – 1/2 Cup Ice Water
2 Tbs Soymilk
2 Tbs Sugar
Directions
Prepare the Dough
In a food processor, combine the flour, salt and 1 tsp sugar until well mixed. Add the butter using pulses until you no longer see chunks of butter in the dough. It should look like damp sand trying to clump together, but it will feel dry. Use pulses to get everythig to mix together correctly, it does a better job of breaking up the butter than just letting the machine run.
Slowly add the ice water a tablespoon at a time while pulsing the dough until it is evenly distributed and it begins to look like little peas/play-dough. You may not need to use all the water! You do not want the dough to be too wet – it should not be sticky, but should hold together, barely. Be cautious, or you’ll need to start over.
Remove the dough from the food processor and knead for a few minutes until it begins to smooth out. Do not over-knead the dough, you just want it to come together and smooth out a little bit, it should really only take 1-2 minutes. Divide the dough in half, flatten into discs, cover in plastic wrap and refrigerate for about an hour. You can also freeze this dough and this point for later use.
Roll out 1 disc of dough to about 1/4″ 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.
Blueberry Hand Pies, forming doughCut two rectangles out of the dough. It doesn’t really matter what size they are, since you’re going to roll them out again and make them larger, but mine were about the size of index cards.
Blueberry Hand Pies, forming doughRoll out a rectangle again to its final thickness, about 1/8″ thick. That’s thin enough that the dough begins to become slightly translucent, but thick enough that you can still pick up the dough without ripping it. Use more flour as you’re rolling the dough out if you need to.
Blueberry Hand Pies, forming doughTrim the dough again into a neat rectangle. Again, size isn’t important, so go for whatever size appeals to you. I wanted my finished pies to be the same size as pop tarts, so I guestimated the height (5 inches?) and the width (7inches?) and rolled out the dough accordingly. This will make a 3.5×7″ pie once it’s filled and folded in half to close.
Blueberry Hand Pies, fillingPrick 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. You could cut out little shapes as vents instead if you want, but the filing will bubble up and out of any large holes.
Blueberry Hand Pies, before bakingFold the dough over the filling and press closed with your fingers to seal. Then 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 your hand pie and place 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.* Bake the pies for 18-20 minutes until golden brown. Cool slightly on a wire rack and serve warm.
*If you want to freeze these and then reheat them in a pop-up toaster like poptarts, 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.
Keep an eye on them while baking – escaped berry juice and tender, flaky edges burn quickly when you’re not looking! Ours didn’t last long enough to save for later, but they will keep at room temperature for a few days if stored in an airtight container.
Number of Servings: 10
Recipe submitted by SparkPeople user CARISSABREEN.
In a food processor, combine the flour, salt and 1 tsp sugar until well mixed. Add the butter using pulses until you no longer see chunks of butter in the dough. It should look like damp sand trying to clump together, but it will feel dry. Use pulses to get everythig to mix together correctly, it does a better job of breaking up the butter than just letting the machine run.
Slowly add the ice water a tablespoon at a time while pulsing the dough until it is evenly distributed and it begins to look like little peas/play-dough. You may not need to use all the water! You do not want the dough to be too wet – it should not be sticky, but should hold together, barely. Be cautious, or you’ll need to start over.
Remove the dough from the food processor and knead for a few minutes until it begins to smooth out. Do not over-knead the dough, you just want it to come together and smooth out a little bit, it should really only take 1-2 minutes. Divide the dough in half, flatten into discs, cover in plastic wrap and refrigerate for about an hour. You can also freeze this dough and this point for later use.
Roll out 1 disc of dough to about 1/4″ 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.
Blueberry Hand Pies, forming doughCut two rectangles out of the dough. It doesn’t really matter what size they are, since you’re going to roll them out again and make them larger, but mine were about the size of index cards.
Blueberry Hand Pies, forming doughRoll out a rectangle again to its final thickness, about 1/8″ thick. That’s thin enough that the dough begins to become slightly translucent, but thick enough that you can still pick up the dough without ripping it. Use more flour as you’re rolling the dough out if you need to.
Blueberry Hand Pies, forming doughTrim the dough again into a neat rectangle. Again, size isn’t important, so go for whatever size appeals to you. I wanted my finished pies to be the same size as pop tarts, so I guestimated the height (5 inches?) and the width (7inches?) and rolled out the dough accordingly. This will make a 3.5×7″ pie once it’s filled and folded in half to close.
Blueberry Hand Pies, fillingPrick 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. You could cut out little shapes as vents instead if you want, but the filing will bubble up and out of any large holes.
Blueberry Hand Pies, before bakingFold the dough over the filling and press closed with your fingers to seal. Then 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 your hand pie and place 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.* Bake the pies for 18-20 minutes until golden brown. Cool slightly on a wire rack and serve warm.
*If you want to freeze these and then reheat them in a pop-up toaster like poptarts, 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.
Keep an eye on them while baking – escaped berry juice and tender, flaky edges burn quickly when you’re not looking! Ours didn’t last long enough to save for later, but they will keep at room temperature for a few days if stored in an airtight container.
Number of Servings: 10
Recipe submitted by SparkPeople user CARISSABREEN.