Fried Blueberry Hand Pies

Um... sorry about that. Summer got away from me a bit.

But now, school has started, and I am easing back into a routine. I will admit, since my oldest started Kindergarten this week,my "routine" includes a good daily cry, but I have faith those will end soon enough, and I will become productive again. Wish me luck!

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In the meantime, here is a recipe for Fried Blueberry Hand Pies that we made this summer. I know blueberry season is waning, but there are still good ones to be found, and I think these little pies are one of the very best ways to enjoy them before summer officially comes to a close.

Fried Blueberry Hand Pies

First, prepare the dough:

  • 2 1/2 cups all-purpose flour
  • 2 t. granulated sugar
  • 1/2 t. sea salt
  • 1/2 cup shortening
  • 1 egg, beaten
  • 8-12 T. ice water

In a large bowl, whisk together the flour, sugar, and sea salt. Using a pastry blender, cut in the shortening until mixture is crumbly. Add beaten egg and stir to moisten. Add ice water, one tablespoon at a time, stirring gently with a fork after each addition. Add water until dough holds together in a ball. Wrap the ball of dough in plastic and chill for about two hours.

While dough is chilling, prepare filling:

  • 1 pint fresh blueberries, rinsed and dried
  • 1/4 cup granulated sugar
  • 1 T. cornstarch
  • 1/4 t. ground cinnamon
  • 1 t. lemon juice
  • 1 T. water

Combine all ingredients in a medium saucepan. Stir well, but gently, trying not to crush the blueberries. Cook over medium-low heat for 10-15 minutes, stirring constantly (but gently!), until mixture is thickened and bubbly. Remove from heat and set aside to cool.

When you are ready to assemble your pies:

In a wide, heavy pot, heat about 2 of shortening or oil (I use shortening) over medium heat until it reaches 350 degrees.

Meanwhile, roll dough out on a lightly floured surface to about 1/8 round biscuit cutter. Cut circles as close together as possible- dough scraps should be re-rolled no more than twice.

Place about a teaspoonful of blueberry filling in the center of half the dough rounds. Do not overfill, or you will have a mess. You will have blueberry filling left over. Store it, covered, in the refrigerator for up to a week, and use it on your pancakes or toast in the morning.

Beat one egg, and brush it along the edges of each of the filling-topped dough rounds. Top with the remaining dough rounds, being sure to line up the edges; press well to seal. For added security, and to make the pies a little prettier,you may gently crimp the edges of each little pie with the floured tines of a fork.

To fry:

Test the oil's heat either with a candy thermometer or by tossing a little piece of leftover dough in the hot oil. If it sizzles and turns lightly golden, the oil is ready.

Gentlylower the pies into the hot oil using a metal spatula. Only fry a few at a time - you don't want to crowd them. Fry them for a minute or two, then carefully turn them over and continue frying until they are golden brown.

Remove the pies to a cooling rack layered with paper towelsto cool.

Serve with a dusting of powdered sugar.

These pies are best the day they are made.

Makes 10-12three-inch pies.

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Posted in Food Post Date 01/08/2017


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