Taking pictures with one hand while holding a hand pie with the other – wouldn’t recommend it! Number one reason, you’ll want to just drop the camera and shove the whole hand pie in your face – yes I would definitely take this pie to the face if it meant I got to wipe it off and eat it :), and second how on earth do you focus without a free hand to adjust the focus? Pain in the butt I tell you. But since I got to eat this, it was so worth it! I couldn’t believe how patient my 4 year old was when she became the prop assistant – when you have a pie as your reward I guess there’s a lot of things we could be patient with :).
Have you ever made a pie crust with coconut oil? I did for the first time today and I actually really liked it. Basically, this turned out to be an unintentionally vegan recipe (although I did add an egg wash, but if you’d like to keep the recipe entirely vegan you could definitely omit it and replace it with a soy milk wash or a corn syrup plus a bit of water for a similar effect. Or you could just leave it off altogether). The reason I chose to use coconut oil instead of butter or shortening in this recipe was simply because it’s a healthier alternative. If I’m going to serve these to my family for breakfast I don’t want them eating two sticks of butter to start the day :). I also added in some more nutrition by replacing some white flour with oat flour. My kids never would have been able to tell the difference between these and an original version. I love when I can do that – sneak healthier foods into things and no knows the difference. I’m thinking you’ll likely say the same about these too.
The glaze for these is optional but I’d recommend that if you do omit it that you sprinkle a little bit of raw or granulated sugar evenly over the tops of the pies before baking. Enjoy!
- 1 cup all-purpose flour
- 1 cup oat flour (can sub wheat pastry flour or another cup white)
- 2 tsp granulated sugar
- 3/4 tsp salt
- 1/8 tsp nutmeg
- 2/3 cup coconut oil, chilled
- 6 - 9 Tbsp ice cold water
- 2 cups fresh blueberries
- 1/3 cup granulated sugar
- 1 pinch salt
- 1 Tbsp cornstarch
- 1/4 tsp ground cinnamon
- 1 Tbsp fresh lemon juice
- 1 egg mixed with 2 tsp water, for brushing (optional)
- 1/3 cup powdered sugar
- 2 tsp lemon juice or milk
- Preheat oven to 350 degrees. In a food processor pulse together flours, 2 tsp sugar, salt and nutmeg until combined. Add in coconut oil and pulse mixture until crumbly, add in 6 Tbsp ice water then more as needed until mixture starts to come together.
- Dust a work surface generously with flour and roll pie crust out into a 18 by 12-inch rectangle, then cut into 8 even rectangles.
- In a small mixing bowl, whisk together 1/3 granulated sugar, pinch salt, cornstarch and cinnamon. In a separate mixing bowl, toss blueberries with lemon juice, then pour sugar mixture over blueberries and toss to evenly coat. Divide blueberry mixture evenly among 8 rectangles, piling blueberry mixture on one side of each rectangle and leaving at least a 1/2-inch rim around berries, then brush edges of crust around blueberries lightly with water and carefully lift opposite side of each pie crust and fold over blueberries. Seal edges together well using your fingertips, then if desired use a fork to make decorative lines around edges. Transfer to a parchment paper lined baking sheet. In a mixing bowl whisk together egg and 2 tsp water until well blended, then brush lightly over pies. Poke the top of each pie twice with a fork. Bake in preheated oven about 40 minutes, or until golden. Allow to cool slightly then if using glaze, in a mixing bowl whisk together powdered sugar and lemon juice and drizzle glaze over pies.
- Recipe Source: Cooking Classy