Blueberry Ginger & Rye Handpies
makes 14 4" pies
Adapted from recipes by Yossy Arefi, Apt 2B Baking Co.
Ingredients
Crust
1 1/3 cups unbleached all purpose flour
1 1/3 cups rye flour
1 tsp. salt
1 cup + 2 Tbsp. unsalted butter (preferably organic, pastured/grass fed, European style), chilled
1 Tbsp. apple cider vinegar
8 Tbsp. ice water
Filling + Assembly
2 1/2 cups blueberries
1/2 cup unrefined cane sugar
2 Tbsp. cup unbleached all purpose flour
2 tsp. ginger root, freshly grated
1 vanilla bean, seeds scraped
1/2 lemon (unwaxed), zest only
pinch of salt
extra flour for rolling out dough
1 egg, beaten
2 Tbsp. turbinado sugar
Method
Crust
1. Combine apple cider vinegar and ice water. Set aside.
2. Mix the flours and salt into a bowl. Cut the chilled butter into 1/2" cubes and then add it to the flour. Using your fingers and the palm of your hand, crumble and smash the butter into flat discs, scooping up the flour from the bottom of the bowl and incorporating it as you go. Stop when most of the butter is about pea sized. It's okay if not all of the butter is incorporated.
3. Sprinkle six tablespoons of the ice water mixture over the dough and work it through gently with your hands. Pick up a bit of dough and see if it sticks together when pressed. If it is still too dry, add more water a little at a time until the dough has reached this state.
4. Gather all the dough together into a large ball and then gently press it into a rectangle about 1" thick. Wrap tightly in plastic wrap and refrigerate for at least two hours, preferably overnight.
Filling
1. Combine sugar, flour, ginger, vanilla and lemon zest in a large bowl. Using your fingers, incorporate the small and grated bits into the sugar.
2. Add blueberries and gently toss to coat.
Assembly
1. Line two baking sheets with parchment paper.
2. After the dough has set in the fridge for at least two hours, lightly flour a large surface to roll out the dough, keeping the flour nearby.
3. Roll the dough out into a large rectangle until the dough is about 1/8" thick (aiming for a 12"x16" rectangle), flipping it over as you go and adding more flour if necessary to ensure it doesn't stick to the counter. If it rips, don't fret; just patch it back together. If the dough gets too large and unwieldy, you can cut it in half and place half of it back in the fridge to roll out separately after.
4. Trim the edges of the dough into straight lines so you have a perfect rectangle. Pat the trimmings into a disc, re-wrap and put back in the fridge. Cut the rectangular dough into 4" squares by cutting vertical lines 4" apart from each other starting from one side and then the same horizontally. If you kept the dough in one piece, you should have 12 squares.
5. Brush around the perimeter of each square with your egg wash. Place a small spoonful of the blueberries into the center of each square.
6. Pick up one corner of each square and fold it to meet its diagonal opposite, creating a triangle. With a fork, press around the folded edges of the triangle. Place on baking sheet.
7. When a baking sheet is full, put it back in the fridge to allow the hand pies to firm up again, at least 15 minutes.
8. Repeat process with the scrap dough that you placed back in the fridge.
9. Preheat oven to 400F.
9. Once the hand pies are all assembled and re-chilled, brush their tops with the egg wash and sprinkle with turbinado sugar. Bake for 30-35 minutes, until golden brown.
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ONE MORE THING, friends! An ANNOUNCEMENT!
I am super excited to invite you to attend my first ever wellness workshop in Berkeley, CA on Saturday, August 13!
Join me and my dear friend/fellow wellness practitioner Leyna Brabant in exploring your relationship to food and developing tools for balance, attentiveness and vibrancy in your life. We will also be making healthy raw chocolate truffles, so there's that.
Register here: http://calmmindhappyheart.wix.com/foodasfreedom
Have a friend or loved one who might benefit from diving in with us? You can share it with them on Facebook too.
I look forward to seeing you there!