A few days late due to hectic activity at the end of the schoolyear and a severe cold/fever, which has drained me from sleep and a clear head. Slowly I'm getting back to my old self, but I'm not there yet. Anyway I managed to bake the ABChallenge of this month. Another recipe from the King Arthur Flour website: Blueberry hand pies. I made in two sessions, leaving the dough in the fridge overnight. As my head was still numb, I didn't read the recipe very carefully. I just put all pastry ingredients in a foodprocessor, blitzing it around until breadcrumb consistency, then stirred the yogurt in... now I read that the butter pieces should've stayed pea-size. Well mine never did, still the dough turned out quite flaky. I used soy yogurt instead of the sour cream, that worked very well.For the filling I used frozen blueberries and not knowing what this 'instant cleargel' was, I just used some cornstarch to thicken the filling. When assemblying the pies, I forgot most of the time to eggwash the pastry sides before the top was placed/glued on top. I was sure all filling would drip out. But it never did.
I used cane sugar to sprinkle the top, as I'm not a fan of this white grain sugar between my teeth when eating it. I took the first small cutter I saw in the drawer and it happened to be a little circle. Did the trick, they remind me of the purple-blue berries inside.
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| RECIPE BLUEBERRY HAND PIES |
10 comments:
hi lien, these blueberry hand pies are very good and the pastry is wonderful too, they look great.
Great job, Lien. They are flaky indeed and shortened the time to make the pastry :o) I posted a picture of my hand pies on FB but have yet to write the blog post. I loved them! The flakiness of the crust reminded me a bit of "bladerdeeg".
Lien, it sounds and looks like the food processor method worked just fine! What a forgiving recipe. Your little circles are very cute.
Look at your flaky crust! They are beautiful..both your pies and your photos.
Love the look of your pies! They are bursting with blueberries! I did my crust in the food processor too and it turned out just as flaky as can be!
Wow -- you're a trooper! I can't bake when my head isn't in it -- I always mess up. So your beautiful pies are especially impressive. You really did get perfect flakiness!
Very nice looking pies, Lien!
I used sparkling sugar on the pies, and raw sugar on the cut out cookies, and I, too, found the raw sugar crunchier and better tasting.
Instant ClearJel is an instant cornstarch that gels without cooking (works really well), the equivalents are:
1 tsp. cornstarch = 1 1/2 tsp. instant ClearJel
2 tsp. flour or tapioca = 1 tsp. instant ClearJel
Mmm it looks delicious!!
Hi Lien, Lovely pies, reminds me of those sold at Marks & Spencers...so flaky and yummy!
Hi Lien,
Delicious crust! Love the golden brown colour of your pies! I have forgotten to brush two of the bottom dough with egg wash too, but they turned out fine! I've enjoyed these pies very much, delicious!
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