Blueberry Pocket Pies

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Yields: 10 pies

Dough:

2 cups – all purpose unbleached flour,

                      plus 1/4 cup for rolling

1/2 tsp – salt

1 cup – unsalted butter – chilled, cut into 1/4″ cubes

1 tbsp vinegar

4 tbsp iced water

Blueberry Filling:

1 – egg yolk

1 tbsp – milk

2 1/2 cups blueberries – fresh or frozen

1/4 cup – granulated sugar

2 tbsp all purpose unbleached flour

1 tsp – lemon zest – finely grated

1 tbsp – lemon juice

2 tsp – fresh ginger – finely grated or 1 tsp of dry

1/4 tsp – ground cinnamon

3 tbsp – unsalted butter – chilled, but into 1/4″ cubes

1 tbsp – coarse sugar for sprinkling

Recipe courtesy of BC Blueberries www.bcblueberry.com


Directions for Dough:

–  In a large bowl combine 2 cups of flour plus salt. Using a pastry cutter, add butter, cutting into coarse, pea-sized mixture.

–  Tossing with fork, drizzle in vinegar, then iced water a tbsp at a time. Form with hands until dough comes together.

–  Form dough into two 1″ thick disks. Seal well in plastic wrap and chill for a minimum of 2 hours.

Filling and Assembly:

–  Pre-heat oven to 450 ° F ( 232°C ) and line a large baking sheet with parchment paper.

–  Whisk the egg and milk together and set aside.

– In a large bowl, gently mix the blueberries, sugar, flour, lemon zest, lemon juice and cinnamon. If using frozen blueberries, allow to thaw partially.

– Divide one of the pastry disks into 5 portions. Keep the other pastry disk sealed and refrigerated.

– Working one at a time on a floured surface, roll out a portion of pastry into a 5″ round. Trim any rough edges.

– Lighly brush edges of pastry round with egg wash.

– Fill one half of pastry round with 3-4 tablespoons of blueberry mixture and dot with 2 pieces of cubed butter.

– Fold the filled pastry round over and seal the edges firmly together, then crimp or seal with a fork.

– Place on a lined baking sheet, brush with egg wash, score 2 small slits and sprinkle with coarse sugar.

– Repeat with remaining pastry portions and then repeat above steps with the second disk.

– Bake in the middle rack of oven for 18-20 mins, until golden brown.