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Blueberry Hand Pies

 Fruity blueberries encased in flaky rich pastry and drizzled with lemon glaze. I serve mine with one bowl whipped sweetened aquafaba fluff into which I fold shredded basil to add brightness and another bowl with berries. Freeze these up and toss them in the toaster oven to defrost on a snowy morning. 

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

Dough

  • 2 1/2 cups flour
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup cold vegan butter
  • 1/4-1/3 cup ice water

Filling

  • 2 cups frozen blueberries
  • 2 tbs cornstarch
  • 2 tsp lemon juice
  • 2 tbsp sugar
  • 1 zest of one lemon

Glaze

Instructions

  1. Into a wide bowl add your flour, lemon zest, salt and sugar.

    Cut your cold butter into small chunks and work it quickly into the flour with your fingertips until your mixture resembles damp sand. 

  2. Pour 1/4 cup of the ice water into a cup and add 1 tsp vanilla extract.

    Poor the 1/4 cup of ice water vanilla solution into your bowl and work your dough until it will clump together in your hand if you make a fist around it. Add as little water as possible to reach this point. If it is sticky, you are ruined and need start over. Once you get the hang of it you will find this part easy.


  3. Add more ice water if necessary, but work quickly.

    Knead your dough 2 minutes. Divide your dough in half and form into two balls which you then flatten into fat disks, wrap in plastic wrap and place in the refrigerator to rest for one hour.

  4. After an hour, remove one of your dough disks from the fridge. 

  5. Heat your oven to 400 Fahrenheit. Line a cookie sheet with parchment.

  6. Toss your filling ingredients together in a bowl.

  7. Roll your dough out into a 1/4 inch nebulous shape. I know I should write rectangle but honestly it makes no difference in this case what shape you start with.

  8. Using your heart cutters, cut an equal amount of hearts. You could of course make rectangles. It is much simpler, but today is Mother's Day so let's put in a little extra effort, shall we?

  9. Place a small amount of filling on each heart. Prick the pastry heart you will be using as the topper with a fork. Or do as I did and cut out a smaller heart. You need some sort of hole as a vent for when the steam builds up during baking.

  10. Dip your finger in water and wet the edges of the bottom heart all the way around the circumference of the heart. Firmly place the top heart over the filling and press all around the edges to seal, using a fork to reinforce the seal and make a pretty pattern around the edges of the pastry.

  11. If you are not making the glaze at this point you can paint the top of each pastry with soy milk and sprinkle with sugar.

  12. Place all your filled heart on the parchment lined pan and bake for 18-20 minutes.

  13. Remove from the oven and cool on rack.

  14. Beat together all of the glaze ingredients until you have a glossy thick glaze. It will thicken after 10 minutes so resist the urge to add more sugar until you see how it sets up.

  15. Glaze and eat.