Blueberry hand pies recipe for camping trips
Pastry:
2 cups flour
¾ tsp salt
½ tsp baking powder
16 Tbsp cold butter
½ cup sour cream
1 egg, beaten
2 Tbsp coarse sparkling sugar (optional but encouraged)
Blueberry Filling:
2 cups blueberries, fresh or frozen
2 Tbsp+ cornstarch (use extra if cooking with frozen blueberries)
⅓ cup sugar
⅛ tsp salt (a large pinch)
1 Tbsp lemon juice or orange juice Zest from a lemon or an orange
Tools:
Measuring cups and spoons
Mixing bowls
Rubber spatula
Medium saucepan
Dough scraper
Rolling pin
Cling wrap
Pastry brush
Baking sheet
Parchment paper
Optional prep for optimal pies:
1. Chill the large mixing bowl that will be used for making the pastry.
2. Chill the flour by storing it in the freezer.
3. Prepare ice water and store it in the refrigerator.
Filling instructions:
1. Fresh blueberries should be rinsed before being added to the medium saucepan; frozen blueberries can be added directly.
2. Add cornstarch, salt, sugar, and fresh juice and zest to the berries.
3. Cook over medium-high heat until the liquid at the bottom of the pan begins to simmer.
4. Reduce the head to medium and cook for about five minutes, until the mixture starts to thicken. Stir frequently.
5. Transfer to a bowl to let cool and further thicken.
Pastry instructions:
1. Dice the cold butter and store in the refrigerator while preparing other pastry ingredients.
2. Portion out the sour cream and store in the refrigerator.
3. Combine dry ingredients in a bowl.
4. Add the butter to the dry ingredients and incorporate with your fingertips.
5. Add the sour cream, stirring together with butter/flour mixture until it comes together in chunks. Add cold water 1 Tablespoon at a time as needed.
6. Bring dough together with minimal kneading.
7. Pat the dough into a rectangle then fold it thirds. Turn the dough 90 degrees and repeat once or twice.
8. Wrap the dough in plastic wrap and let it chill for 30 minutes.
Assembly:
1. Roll the dough into a 14” x 14” square. Cut into sixteen 3½” squares.
2. Put a heaping Tablespoon of filling in the middle of eight of the squares.
3. Brush beaten egg on the edges of the filled squares.
4. Cut a vent hole into the tops of the remaining squares.
5. Top the filled squares with a vented square, and press along the edges with a fork to seal the hand pies.
6. Brush the top of each hand pie with the beaten egg and sprinkle with coarse sugar.
7. Transfer pies to a baking sheet and place them in the freezer until frozen.
8. Wrap frozen hand pies in plastic wrap then again in aluminum foil.
To bake:
1. Preheat the oven to 425 degrees.
2. Bake for 18 to 20 minutes or until they are golden brown and the filling is simmering.
3. Let cool for 20 minutes before serving, or wrap cooled hand pies in aluminum foil to be reheated by a bonfire in the woods.
