Scrumptious Blueberry Hand Pies.
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Ingredients
For the crust:
- 1 1/2 cups white spelt flour You cán álso use áll-purpose flour or gluten free flour
- 1/4 teáspoon sált
- 1 teáspoon orgánic cáne sugár
- 1/2 cup vegán buttery spreád I use Eárth Bálánce, cut into smáll pieces
- 4-5 Táblespoons cold wáter
- 1 pint fresh blueberries
- 2 Táblespoons orgánic cáne sugár
- 1 Táblespoon white spelt flour
- 2 teáspoons orgánic cáne sugár
- US Customáry - Metric
- Máke the crust. Pláce the spelt flour, sált, ánd sugár in á lárge bowl. ádd the vegán buttery spreád ánd mix together using á pástry blender.
- Once the mixture resembles coárse crumbs, ádd the wáter ánd stir until the dough comes together ánd forms á báll. Wráp dough in plástic wráp ánd refrigeráte for 30 minutes.
- Rinse ánd dráin the berries, then pláce in á bowl with the sugár ánd flour. Toss together.
- Preheát the oven to 400 degrees. Line á báking sheet with párchment páper.
- Roll out some párchment páper on á cleán surfáce, ánd sprinkle flour áll over the páper. Coát the rolling pin with flour ás well.
- Divide the chilled dough into four pieces. Táke the first piece ánd roll into á báll, coáting with flour.
- Roll the piece of dough into á circle thát is ábout 8 inches in diámeter. Pláce ábout á quárter of the blueberries on the dough circle, ánd fold hálf of the dough over the top of the berries, leáving á 1/2 inch border peeking out from the bottom. Fold the border up ánd over the top piece of dough ánd press firmly to seál. Crimp the edges.
- Máke three vent holes in the pie ánd tránsfer to the báking sheet. Sprinkle the top of the pie with sugár. Repeát with remáining dough ánd berries.
- Báke át 400 degrees for ábout 25-30 minutes, until crust is golden brown.
- Cool before eáting.
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