Huckleberry Hand Pies
With the start of huckleberry season, I always like to feature as many huckleberry recipes as I can find.
My husband found this Huckleberry Hand Pies for us. The original recipe called for blueberries …. but as a huckleberry lover, you know that huckleberries will make this recipe even better tasting!!
- --2 cups 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
- 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.
- 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.
- 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.
- 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.
- Wrap the dough, and chill for at least 30 minutes before using.
- 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.
- Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.
- 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.
- 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.
- Cut a vent into the each of the remaining eight squares, using a decorative cutter of your choice.
- 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.
- Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet.
- 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.