Who doesn't want to eat pie for breakfast, right? And these homemade pop tarts (aka hand pies) are a good excuse!
This month's Leftovers Club swap was a 4th of July theme so I knew I wanted to make something with berries since we're at the height of berry season. For the "blue" in my Red, White & Blue treat, Blueberries was pretty much a no brainer, but for the "red" I decided to go with raspberries for a more tart option.
The dough is a little unique in that it is made using sour cream which gives the flavor a slight tang.
To further embrace the patriotic theme, I tried to cut cute little stars into the top by hand, but I will be the first to admit that I am not the most artistic person in the world, so my stars came out a bit distorted and I quit after 3 tries. Sorry for the deformed stars, Hetal!
I opted to leave the glaze off of the tarts since I was shipping them in the mail and didn't want them to get soggy. I highly recommend that you make a simple powdered sugar glaze and drizzle it over the top for a little added sweetness. After all, what's a pop tart without the glaze?
So let me tell you a little bit about my partner for this month's swap. Her name is Hetal, and her blog Pretty Polymath, has a lot of amazing recipes (including these cute little meringue cookies she sent to me). Plus she is a contestant on this season of Master Chef! How exciting is that? Go Hetal! I'm rooting for you, girl! I have always wanted to compete on Master Chef so you're my inspiration...
I hope Hetal enjoys my 4th of July inspired Pop Tarts as much as I enjoyed making them for her!
If you'd like to join in the of the fun of The Leftovers Club, sign up here! New members are always welcome!!
Blueberry and Raspberry Hand Pies
Makes 8 pies
Note:
If you decide to make both fillings, you will have some leftover. Either make more crust or just make one of the fillings.
Plan ahead, the dough should be refrigerated overnight if possible or at least for a few hours so it is well chilled.
Ingredients
Crust Ingredients:
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup of very cold unsalted butter cut into tablespoon size pieces
1/2 cup very cold sour cream
Filling Ingredients
Blueberry Filling
1 cup fresh blueberries
3 tablespoons granulated sugar
1/4 tsp fresh lemon zest
1 tablespoon lemon juice
2 tablespoons water
1/2 tablespoon cornstarch
Raspberry Filling
6 oz fresh raspberries
3 tablespoons granulated sugar
2 tablespoons water
1 tablespoon cornstarch
Directions:
Make the pie crust
Combine the flour, salt and baking powder in a large bowl. Whisk to combine.
Add the butter and cut into the flour mixture with a pastry cutter until most of the butter is the size of peas. Stir in the sour cream with a rubber spatula just until combined. There may be some residual flour left at the bottom but that will get mixed in when you form the ball of dough.
Using your hands, quickly form the dough into a ball then turn out onto a lightly floured surface, then roll into an 8"x10" rectangle. Fold the long ends over like a letter, then repeat the rolling and folding process one more time. During this process you make need to use a bench scraper to scrape the dough from the surface and add more flour as needed to prevent sticking. Once you have done the folding and rolling process twice. Wrap the dough tightly in plastic wrap and refrigerate for several hours or overnight. Overnight preferred.
Make the fillings
Place all of the Blueberry Filling ingredients in a medium sized sauce pan and cook over medium low heat until thickened. This happens pretty quickly, but be sure to allow some time for some of the blueberries to break down. Your filling should be pretty thick (like the consistency of thick jam). If it seems too thick before the berries start to break down, add a little more water and cook just a little longer. Place the mixture in a bowl and allow to cool.
Clean out the sauce pan and make the raspberry filling. Combine the water and cornstarch in a small bowl and whisk to combine. Place the raspberries and sugar in the saucepan, then add the cornstarch water mixture and cook over low heat until the mixture comes to a boil, stir a few times then remove from heat and place the mixture in a bowl to cool.
After the dough has chilled several hours (or overnight) and your fillings have cooled, assemble the hand pies.
Preheat oven to 425F
On a lightly floured surface, roll the dough into a 14"x14" square. Cut into 16 squares. Place on a baking sheet and place in the refrigerator for 20 minutes. This will allow the dough to relax and get chilled again.
After 20 minutes, remove from fridge and brush the edges of 8 of the squares with egg wash, then place a tablespoon or more of filling in the center of 8 of the squares. Top with the remaining 8 squares of dough then crimp the edges with a fork. Brush with egg wash then sprinkle with turbinado sugar and cut a few small slits into the top. If you are using a small cookie cutter to cut a design in the tops, do this before you place the dough on top and do not cut any vent holes.
Place on parchment lined baking sheet and bake for 15-18 minutes or until golden brown. Remove from oven, cool on baking sheet for about a minute then remove to a cooling rack.
Drizzle with powdered sugar glaze before serving if desired.
Enjoy!
Adapted from King Arthur Flour and My San Francisco Kitchen
