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Einfache Blueberry Handpies | Bake to the roots

Easy-Peasy Blueberry Hand Pies

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  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:18
  • Total Time: 01:00
  • Yield: 14
  • Category: Snacks
  • Cuisine: International
  • Diet: Vegetarian

Description

You need something tasty to eat on the go? Well, these mini blueberry hand pies are perfect for snacking while travelling or when out in the park. ;)


Ingredients

Scale

Für den Teig:
260g Mehl (Type 405)
1/2 TL Backpulver
1/2 TL Salz
230g kalte Butter
120g Schmand

Für die Füllung:
65g Zucker
2 EL Speisestärke
1/2 Bio-Zitrone, Abrieb
1 EL Zitronensaft
1/2 TL Vanillepaste
etwa 100g frische Blaubeeren

Zum Bestreichen:
1 Ei (S)
etwas Wasser
grober Zucker (optional)


Instructions

1. Mix the flour with baking powder and salt in a large bowl. Add the cold butter and cut it into pea-sized pieces with a knife or pastry blender*. Next, add the sour cream, mix it in, and knead quickly until the dough comes together. If the dough seems too wet and sticky, add some more flour. Wrap the dough in plastic wrap and place it in the fridge for about 1 hour.

2. Wash and dry the blueberries for the filling. Combine sugar, cornstarch, and lemon zest in a small bowl. Add the lemon juice and vanilla bean paste to a second (larger) bowl and mix to combine. Add the blueberries and swirl them in the lemon juice mixture. Sprinkle the sugar mixture on top and mix until the blueberries are evenly coated with the sugar. Set aside.

3. Preheat the oven to 220°C (425°F). Line two baking sheets with baking parchment and set aside. Roll out the dough (thinly) on a floured surface, use a round cookie cutter* and cut out 24-28 circles with a diameter of about 7,5 cm. Collect dough scraps and roll out again for more dough circles until all the dough has been used.

4. Place half of the dough circles on the baking sheets, add some blueberries on top and cover them with a second dough circle on top. Press the edges together – works best with a fork, which also gives you a nice pattern around the edges. Mix the egg with some water and brush the mini pies with it. If you like, you can sprinkle the pies with some coarse sugar (optional) and then bake them for about 15-18 minutes or until golden brown. Switch the baking sheets halfway through for a better baking result. Let the mini pies cool down on the baking sheets for some time, then transfer them to a wire rack and let them cool down completely. If you can’t hold back, try a warm pie… just don’t blame me if you burn your tongue!


Notes

Make something amazing in the kitchen!