Recipe
Huckleberry Hand Pies
- Total Time: 2 hours 45 minutes
- Yield: 20
Description
Hand Pies get the purple gold treatment when filled with a bright, tart and juicy huckleberry filling.
Ingredients
Units
- All Butter Vodka Dough - 2 disks (I subbed vodka for apple cider vinegar in this variation)
FILLING
- huckleberries (or alternate berries - 3 cups)
- lemon - zest and juice of 1
- sugar - 1 cup
- tapioca starch - 1 tablespoon
EGG WASH
- Large egg - 1
- water - 1 teaspoon
- salt - dash
- sparkling sugar (turbinado sugar or granulated - 2 tablespoons)
Instructions
PIE DOUGH PREP
- Once your pie dough has chilled, on a lightly-floured counter, roll one disk to ⅛"-¼" thickness.
- Using a 5"-6" round cookie cutter or other round template stamp out circles of the rolled dough. Gather the dough scraps together, form a disk and re-roll, cut more dough rounds.
- Transfer the dough rounds to a lined baking sheet, and chill in the refrigerator for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining disk of dough.
HUCKLEBERRY HAND PIE FILLING
- Place the huckleberries in a mixing bowl. Add the zest and juice of one lemon, sprinkle wish sugar and toss to coat. Stir in the tapioca starch and allow to sit for 15 minutes.
SHAPE & BAKE
- Preheat oven to 375°.
- Remove the chilled dough rounds from the refrigerator and let stand at room temperature for a few minutes until just pliable.
- Spoon about 2 tablespoons of huckleberry filling onto one half of each round of dough. Lightly brush a small amount of cold water around the edges of the of the dough rounds, then fold the round in half creating a half-moon shape.
- Gently seal the edges by pressing together. Then create a decorative crimp by pressing the edges of the dough together with the back of a fork.
- Repeat process with remaining dough rounds. Place the hand pies back on the lined baking sheet, and return to the refrigerator or freezer to chill for another 30 minutes.
- Whisk 1 egg, 1 teaspoon of water and dash of salt together in a small bowl.
- Remove the chilled hand pies from the refrigerator. Using a pastry brush, lightly brush the hand pies with the egg wash and sprinkle with granulated, sparkling or turbinado sugar. Cut three small slits in the top of each hand pie.
- Bake until the hand pies are golden brown, about 20 - 25 minutes, rotating the pans halfway through.
- Remove the pies from the oven, and let stand to cool before serving.
Notes
*Alternatively, blueberries, raspberries, blackberries, marionberries or a mix of berries can be substituted if huckleberries aren't readily available to you.
*Since I was baking this version with small children, I swapped out the vodka in the pie dough for apple cider vinegar. Both work well and evaporate quickly, creating a crispy flaky pie crust.
- Prep Time: 2 hours 20 minutes
- Cook Time: 25 minutes
Julie says
What a treat to have THE Becky Sue come for a private baking lesson that included the boys! Thanks so much for the visit, and the sweetest memories of the day and the hand pies! Yummm!
beckysue says
It was such a fun day! I wish we could have a weekly baking session. The boys really rocked it in the kitchen, they are the sweetest! Thanks for having me, I miss you guys already. xoxo