1. I want to create a step by step for my friend Vicki who is learning to make wonderful pies.
2. I want to create the fantastic hand pie I had at the RED BARN. We just stopped at a cute big barn that has fudge, ice cream to die for, wonderful jams, and freshed baked good on our way home from Northern Utah. I bought a cherry hand pie and had to stop everything to relish the amazing crust! I gave everyone a nibble and they thought it was great too. I really want to recreate that amazing thing...and wow I think they must use this recipe. They just must. If you are ever driving by Santaquin on I-15 you must stop.
the dough won't be cohesive" and I was worried that it was really not cohesive..at ALL.
Linzer cutters for hand pies?
I did make one peach pie with jam from the RED BARN...and it was fantastic!! Best jam you may ever taste. It made a wonderful pie with a sliver of a (sshhh) canned peach.
Everyone loved these...Joel said it was the best pie I have ever made. Sadie loved it and said it was her favorite.."I mean one of my favorites". Best crust I have EVER made.
Blueberry Hand Pies
Recipe from King Arthur Flour
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (16 tablespoons) cold unsalted butter
- 1/2 cup cold sour cream
- 2 cups blueberries, fresh or frozen
- 1/4 cup sugar
- 1 tablespoon Instant ClearJel
- 2 teaspoons lemon juice
- 1 large egg, beaten
- white sparkling sugar, for garnish
|1) To make the dough: Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.|
|2) Stir in the sour cream; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads.|
|3) Pat the dough into a rough log, and roll it into an 8" x 10" rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.|
|4) Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8" x 10" rectangle. Fold it in three again.|
|5) Wrap the dough, and chill for at least 30 minutes before using.|
|6) To make the filling: Combine all the ingredients in a saucepan set over medium heat. Cook until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature.|
|7) Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.|
|8) To assemble the pies: Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares.|
|9) Divide the filling among eight of the squares, using about a heaping tablespoon for each. Brush some of the beaten egg along the edges of each filled square.|
|10) Cut a vent into the each of the remaining eight squares, using a decorative cutter of your choice.|
|11) Top each filled square with a vented square, and press along the edges with the tines of a fork or a pie crust crimper to seal.|
|12) Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet.|
|13) Bake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.|
|Yield: 8 hand pies.|