Project Description

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modestmarce

Northwest Berry Hand Pies

STARTING GUIDE
  • Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Total Time: 45 mins

  • Servings: 8
  • Calories: 264
  • Total Fat: 12.5g
  • Total Carbs: 34g
  • Protein: 4g

INGREDIENTS

For the Pastry
  • 1 1/2 cups all-purpose flour

  • 1 tablespoon granulated sugar

  • 1 teaspoon salt

  • 1/2 cup unsalted butter, cold & cubed

  • 1 teaspoon vanilla extract 

  • 1/4 cup ice water


For the Filing
  • 1 10 oz package Stahlbush Island Farms Northwest Berry Blend 

  • 1/4 cup white sugar

  • 2 teaspoons cornstarch

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • 1 pinch fine salt 

  • 1 egg, whisked for egg wash

INSTRUCTIONS
  • For the pastry:

     

    * In a large mixing bowl sift together the flour, sugar & salt.

    * Add the butter & work into the flour mixture until a pea sized crumb mixture is formed.

    * Add the vanilla extract followed by the water one tablespoon at a time until the dough begins to come together.

    * Turn out onto a lightly floured surface, shape into a disc & wrap in plastic wrap. Refrigerate for 60 minutes or overnight. 

  • For the filling:

     

    * In a large skillet over low heat add the berries, sugar, cornstarch & lemon juice. Stir to combine. 

    * Cook until the berries begin to soften, about 5 minutes. Remove from heat. Stir in vanilla & salt. Set aside to cool slightly.

  • To assemble:

     

    * Preheat oven to 375(f) degrees. Line a baking sheet with parchment paper. 

    * On a lightly floured surface, roll out prepared dough to 1/4 inch thick. Using a biscuit cutter (or mason jar lid) cut dough into 16 circles. 

    * Transfer 8 of the circles to the prepared baking sheet. Spoon a tablespoon of the filling onto the centre of the circles. Lightly brush the edges with egg wash.

    * Cut a small slit in the centre of the remaining 8 circles. Place crust on top & crimp edges with a fork to seal. 

    * Place pies in the freezer for 15 minutes to chill.

    * Brush the tops with remaining egg wash. Bake for 20 to 25 minutes or until golden brown. Let cool slightly before serving. 

Northwest Berry Hand Pies

STARTING GUIDE
  • Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Total Time: 45 mins

  • Servings: 8
  • Calories: 264
  • Total Fat: 12.5g
  • Total Carbs: 34g
  • Protein: 4g

INGREDIENTS

For the Pastry
  • 1 1/2 cups all-purpose flour

  • 1 tablespoon granulated sugar

  • 1 teaspoon salt

  • 1/2 cup unsalted butter, cold & cubed

  • 1 teaspoon vanilla extract 

  • 1/4 cup ice water


For the Filing
  • 1 10 oz package Stahlbush Island Farms Northwest Berry Blend 

  • 1/4 cup white sugar

  • 2 teaspoons cornstarch

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • 1 pinch fine salt 

  • 1 egg, whisked for egg wash

INSTRUCTIONS
  • For the pastry:

     

    * In a large mixing bowl sift together the flour, sugar & salt.

    * Add the butter & work into the flour mixture until a pea sized crumb mixture is formed.

    * Add the vanilla extract followed by the water one tablespoon at a time until the dough begins to come together.

    * Turn out onto a lightly floured surface, shape into a disc & wrap in plastic wrap. Refrigerate for 60 minutes or overnight. 

  • For the filling:

     

    * In a large skillet over low heat add the berries, sugar, cornstarch & lemon juice. Stir to combine. 

    * Cook until the berries begin to soften, about 5 minutes. Remove from heat. Stir in vanilla & salt. Set aside to cool slightly.

  • To assemble:

     

    * Preheat oven to 375(f) degrees. Line a baking sheet with parchment paper. 

    * On a lightly floured surface, roll out prepared dough to 1/4 inch thick. Using a biscuit cutter (or mason jar lid) cut dough into 16 circles. 

    * Transfer 8 of the circles to the prepared baking sheet. Spoon a tablespoon of the filling onto the centre of the circles. Lightly brush the edges with egg wash.

    * Cut a small slit in the centre of the remaining 8 circles. Place crust on top & crimp edges with a fork to seal. 

    * Place pies in the freezer for 15 minutes to chill.

    * Brush the tops with remaining egg wash. Bake for 20 to 25 minutes or until golden brown. Let cool slightly before serving.