I miss waking up to the summer sun!! After getting up early on this not so warm (almost) October morning, I started reminiscing about the summer- days by the beach, the endless walks in the sun, barbecues every weekend. So now I am craving for the amazing barbecue lamb burgers that my finance makes. Hmmm…if we are lucky enough to get a sunny day during fall, maybe I can convince him to make them again.
Ok, he has to do them THIS weekend, sun or not. These look, as Jamie Oliver would say “DELISH”
While going through summer photos I came across these amazingly delicious and gooey blueberry hand pies I made not so long ago. I love the idea of hand pies and I actually prefer them to the regular 9 inch pies, they are are just the perfect size and perfect quantity of sweet you can eat and not feel too guilty 😉
Blueberry hand pies (adapted from Hungry Girl)
Crust (from Martha Stewart)
- 2 1/2 cups all purpose or bread flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks (8ounces) unsalted butter
- 1/4 to 1/2 cup ice water
- egg wash and cinnamon sugar for sprinkling
- 1 pint blueberries, rinsed
- juice of 1/2 lemon
- 4-6 tablespoons vanilla sugar OR plain sugar plus 1/2 teaspoon vanilla extract
- 1 scant tablespoon cornstarch
- a tiny pinch of cinnamon
Goat Cheese Cream
- 2 ounces very soft goat cheese
- 2 teaspoons honey
- 3/4 cup heavy whipping cream
To get baking
For the Crust:
- Cut butter into cubes and freeze while you gather the remaining ingredients.
- Fill a glass measure with a few ice cubes and 1/2 cup water.
- In a large bowl whisk together flour, sugar, and salt. Using your fingers or pastry blender, blend cold butter into flour until mixture resembles coarse crumbs–leaving some pea-sized chunks of butter in the mix. A few tablespoons at a time, begin incorporating the ice water–how much depends on how humid it is where you live–just until the crumbs begin to come together when pressed. Turn out dough, knead 1 or 2 times just to combine, divide dough, press into a disc and wrap in plastic wrap. Refrigerate and allow to rest for at least 30 minutes.
For the filling and baking:
- Preheat oven to 400*F. Line two baking sheets with parchment and set aside.
- Make an egg wash with 1 egg beaten with 1 tablespoon milk. Make cinnamon sugar, combining 2 tablespoons sugar with 1/2 teaspoon cinnamon. Set both aside.
- In a large bowl, combine blueberries, lemon juice, sugar, cinnamon, and cornstarch. Toss to combine.
- On a clean, smooth surface dusted with flour, roll out 1 disc of dough at a time, keeping the other in the refrigerator, to about 1/8 inch thickness. Cut rounds of dough using a biscuit cutter–try to get an even number as each pie will require a top and bottom crust. Spoon a small amount of filling into the center of a crust round, brush the edges with egg wash, top with another round, crimp the edges with a fork, brush the top with more wash, sprinkle with cinnamon sugar, and cut a vent in the top–repeat with remaining dough and filling and place on baking sheet with about 1 inch of space between each pie. Bake for 20 minutes until the bottoms and tops are golden brown, cool on a wire rack.
For the goat cheese cream:
In large bowl, whip cream to medium peaks. In another bowl, mix goat cheese with honey until combined. Mix in about 1/4 of the whipped cream, to lighten the consistency of the cheese. Fold in the remaining cream. Refrigerate until ready to use. Serve with warm or room temperature pies.