Ingredients:
Makes 6 servings
For the pie dough:
Directions:
Start by making the pie dough. Combine the flour, sugar, and salt in the bowl of a large food processor. Pulse several times to mix thoroughly. Add the butter, and pulse several times until the butter is thoroughly incorporated and the texture resembles that of a coarse meal---you want the butter pieces to be in varying sizes, some small and others slightly larger. This will result in the flakiest crust.
While pulsing, slowly add the water and continue to pulse until the dough just begins to clump together loosely. Remove the dough to a clean counter top, shape together with your hands into a square disc, and cover tightly in plastic wrap. Refrigerate the dough for 1 1/2 to 2 hours, or until firm (dough can be prepared up to three days in advance).
Preheat the oven to 190 degrees Celsius and now proceed with the filling. Line a large baking sheet with parchment paper. In a bowl, combine the blueberries, lemon zest, lemon juice, cinnamon, and salt. Mix thoroughly. In a separate small bowl, whisk together the egg and water. Set aside with a pastry brush.
Remove the pie dough from the fridge, and allow it to rest at room temperature for 5 to 10 minutes. Once it has rested, place the dough on a lightly floured counter top. Using a rolling pin, roll the dough into a 12" x 15" (30x40cm) rectangle (don't worry if the edges are not perfectly straight). Using a pastry cutter or knife, cut the dough into six rectangles.
Brush the edges of the pie dough rectangles with water. Distribute the blueberries evenly into the centre of each rectangle, and fold the dough over. Use a fork to seal the edges. Place the hand pies onto the parchment lined baking sheet. Brush the the tops of the pies evenly with egg wash, and sprinkle with demerara sugar. Using a sharp knife, cut two to three small slits into the top of the pies (to allow steam to escape during baking). Bake for 35-40 minutes (rotating halfway), or until golden brown. Do not worry if some of the filling spills during baking, this is to be expected. Transfer baking sheet to a wire rack to cool. Serve warm or at room temperature.
Adapted from Original Recipe
For the pie dough:
- 1 1/2 cup all-purpose flour, plus more for dusting
- 1 tsp sugar
- 1/4 tsp salt
- 1/2 cup chilled unsalted butter, cut into 1/4" cubes
- 1/4 cup ice water
Blueberry Cinnamon Filling:
- 2 cups fresh blueberries
- zest of one lemon
- 1/4 cup sugar
- 1 tbsp fresh lemon juice
- 1/2 tsp ground cinnamon
- 1/4 teaspoon salt
- 1 whole egg, plus one teaspoon water
- 1 tablespoon demerara (or other raw) sugar
Start by making the pie dough. Combine the flour, sugar, and salt in the bowl of a large food processor. Pulse several times to mix thoroughly. Add the butter, and pulse several times until the butter is thoroughly incorporated and the texture resembles that of a coarse meal---you want the butter pieces to be in varying sizes, some small and others slightly larger. This will result in the flakiest crust.
While pulsing, slowly add the water and continue to pulse until the dough just begins to clump together loosely. Remove the dough to a clean counter top, shape together with your hands into a square disc, and cover tightly in plastic wrap. Refrigerate the dough for 1 1/2 to 2 hours, or until firm (dough can be prepared up to three days in advance).
Preheat the oven to 190 degrees Celsius and now proceed with the filling. Line a large baking sheet with parchment paper. In a bowl, combine the blueberries, lemon zest, lemon juice, cinnamon, and salt. Mix thoroughly. In a separate small bowl, whisk together the egg and water. Set aside with a pastry brush.
Remove the pie dough from the fridge, and allow it to rest at room temperature for 5 to 10 minutes. Once it has rested, place the dough on a lightly floured counter top. Using a rolling pin, roll the dough into a 12" x 15" (30x40cm) rectangle (don't worry if the edges are not perfectly straight). Using a pastry cutter or knife, cut the dough into six rectangles.
Brush the edges of the pie dough rectangles with water. Distribute the blueberries evenly into the centre of each rectangle, and fold the dough over. Use a fork to seal the edges. Place the hand pies onto the parchment lined baking sheet. Brush the the tops of the pies evenly with egg wash, and sprinkle with demerara sugar. Using a sharp knife, cut two to three small slits into the top of the pies (to allow steam to escape during baking). Bake for 35-40 minutes (rotating halfway), or until golden brown. Do not worry if some of the filling spills during baking, this is to be expected. Transfer baking sheet to a wire rack to cool. Serve warm or at room temperature.
Adapted from Original Recipe
0 comments:
Post a Comment