Blueberry and Blackberry Hand Pies

Blueberry  and Blackberry Hand Pies

I was super excited to collaborate with Cup4Cup, one of our favorite companies, to make a recipe created by Thomas Keller’s Culinary Team, Blueberry and Blackberry Hand Pies. We have been using Cup4Cup Gluten Free Multipurpose Flour since it first came on the market. It really changed the way we started creating gluten free recipes and recreating old favorites to be gluten free and safe for our family.

See recipe the below (simplified from the original recipe on the Cup4Cup website) https://www.cup4cup.com/recipes/blueberry-blackberry-pie/

INGREDIENTS

For the Filling:

•6 cups mixed fresh blueberries and blackberries, rinsed and stems removed 

•1/2 teaspoon lemon zest

•1 tablespoon lemon juice

•1/4 cup Cup4Cup Multipurpose Flour (affiliate link)

•2 teaspoons fresh ginger, grated finely

•1/2 cup granulated sugar

•1/4 teaspoon kosher salt

 

For the Crust:

•3 cups Cup4Cup Multipurpose Flour (affiliate link)

•2 tablespoons granulated sugar

•1 teaspoon kosher salt

•1 cup butter, cubed and cold

•1 large egg

•1/2 cup cold buttermilk

•1 egg yolk, beaten with 1 tablespoon water (egg wash)

•1 tablespoon coarse sugar (optional but suggested)

 

DIRECTIONS

For the Filling:

In a large bowl, mix together the berries with the lemon zest and juice, flour, ginger, sugar and salt. 

 

For the Crust:

Place all of the dry ingredients into a food processor and pulse to evenly distribute. Add the cold, cubed butter to the flour mixture, pulsing. (Or use a pastry cutter or fork to cut the butter into the dry ingredients.) Pulse until the mixture resembles coarse meal. Place mixture into a large bowl and set aside. Combine the egg and the buttermilk together in a small bowl. Create a well in the flour mixture and gradually whisk in the egg mixture with a fork. Mix the dough until it forms a ball. Allow the dough to rest in the refrigerator for 30 minutes.

Roll out the chilled pie dough to 1/8 inch thickness. Cut out circles approximately 5-6 inches in diameter. I used the lid of a container. Fill the center of the dough circle with blueberry filling, about 2 tablespoons. Brush the egg wash on the edge of the dough circles, fold in half and seal the edges, pressing with a fork. Place the pies onto a baking tray and chill them for a minimum of 1/2 hour before baking.

Preheat oven to 375°F.

 

Take the chilled pies out of the refrigerator and brush them with remaining egg wash and sprinkle with coarse sugar. Cut a small slit in the top of each pie to allow the steam to escape. Bake the pies for about 20 minutes and until golden brown. 

 

Let cool and enjoy immediately or store them in an airtight container.

 

See the original recipe and so many other amazing recipes from Cup4Cup https://www.cup4cup.com/recipes/