I love pie, but I struggle with making them. I’m pie-challenged, if you will. So when I heard that this month’s Recipe Redux theme was pies, I was nervous.
People, I just can’t make a pretty pie. I can make a very delicious pie, but they just don’t turn out too pretty for me. Maybe I’m too impatient? Maybe I lack crust-crimping expertise? I’m not sure what the problem is.
Because of my lack of pie skills, I knew I would need to make a non-traditional pie. Something a little more rustic, a little more forgiving…so I decided to go with hand pies.
And since it’s the first day of summer, I thought blueberry pie would be fitting.
(I always want to eat the biggest, best blueberries myself before making the filling).
This recipe is very straightforward – even a pie beginner can make this one!
The filling is simple – just some ripe blueberries mixed with a little sugar and flour. I use a basic crust recipe, and if you have a favorite crust you use, you can probably go ahead and make that. This simple crust works very well with gluten free flour, too. Just sub in your favorite gluten free blend or gluten free pie crust mix. You may need to add a little more water depending on what blend you use.
The dough requires just a short time chilling in the refrigerator, and rolling it out is a cinch since you’re making small circles for these hand pies. It’s my kind of dessert – minimal effort for maximum deliciousness.
- 1½ cups flour (I have used white spelt flour, and also gluten free flour blends. All-purpose works, too)
- ¼ teaspoon salt
- 1 teaspoon organic cane sugar
- ½ cup vegan buttery spread, (I use Earth Balance) cut into small pieces
- 4-5 Tablespoons cold water
- 1 pint fresh blueberries
- 2 Tablespoons sugar
- 1 Tablespoon flour
- 2 Tablespoons non-dairy milk
- organic cane sugar
- Make the crust. Place the spelt flour, salt, and sugar in a large bowl. Add the vegan buttery spread and mix together using a pastry blender.
- Once the mixture resembles coarse crumbs, add the water and stir until the dough comes together and forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Rinse and drain the berries, then place in a bowl with the sugar and flour. Toss together.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Roll out some parchment paper on a clean surface, and sprinkle flour all over the paper. Coat the rolling pin with flour as well.
- Divide the chilled dough into four pieces. Take the first piece and roll into a ball, coating with flour.
- Roll the piece of dough into a circle that is about 8 inches in diameter. Place about a quarter of the blueberries on the dough circle, and fold half of the dough over the top of the berries, leaving a ½ inch border peeking out from the bottom. Fold the border up and over the top piece of dough and press firmly to seal. Crimp the edges.
- Make three vent holes in the pie and transfer to the baking sheet. Brush the top of the pie with non-dairy milk and sprinkle with sugar. Repeat with remaining dough and berries.
- Bake at 400 degrees for about 25-30 minutes, until crust is golden brown.
- Cool before eating.
Pie crust recipe from here.
Be sure to check out all the other pie recipes below!