Ingredients
Scale
For the dough
- 2 cups (260g) all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup (230g) butter, cold
- 1/2 cup (120g) schmand or sour cream
For the filling
- 1/3 cup (65g) sugar
- 2 tbsp. cornstarch
- zest of 1/2 organic lemon
- 1 tbsp. fresh lemon juice
- 1/2 tsp. vanilla paste
- about 1 cup (100g) fresh blueberries
To finish
- 1 egg
- some water
- coarse sugar (optional)
Instructions
- Mix the flour with baking powder and salt in a large bowl. Add the (really) cold butter in small pieces to the bowl and cut into pea-size pieces with a knife or pastry blender. Add the schmand (or sour cream) to the bowl and mix in and knead qickly until the dough comes together. If the dough seems to wet and sticky, add some more flour. Form a ball, flatten a bit and wrap in plastic wrap and place in the fridge for about 1 hour.
- For the filling wash the blueberries and dry. Mix the sugar with cornstarch and lemon zest in a small bowl. Add the lemon juice and vanilla paste to another bowl and mix. Add the blueberries and mix until covered, then sprinkle the sugar mixture on top and mix until distributed evenly. Set aside.
- Preheat the oven to 425˚F (220°C). Roll out the dough (quite thin) on a floured surface and cut out 24-28 circles with a diameter of 3 inches (7,5cm) – you have to collect remaining dough probably several times and roll out again for more circles. Place half of the dough pices on baking sheets lined with baking parchment and place a small amount of the blueberry filling on each circle, place a second piece of dough on top and press the edges together. To close the edges tighter, you can use a fork to press them together and also give the mini pies a nice edge. Mix the egg with some water and brush the mini pies – sprinkle with sugar (optional) and bake for 15-18 minutes or until golden brown. Let cool down a bit on the baking sheets, then transfer to a wire rack and let cool down completely (or you serve them still a bit warm).
Notes
- Enjoy baking!