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Photo: PHOTOGRAPHER: RYAN LIEBE, FOOD STYLIST: JASON SCHREIBER, PROP STYLIST: PAIGE HICKS
Active Time:40 minsTotal Time:1 hr 30 minsServings:8Jump to Nutrition Facts
Active Time:40 minsTotal Time:1 hr 30 minsServings:8
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1 ¼cupswhite whole-wheat flour1 ¼cupsall-purpose flour½teaspoonsalt½cupcoconut oil¼cupcanola oil10tablespoonsice water1large egg, lightly beaten with 2 tablespoons water for egg wash1tablespoonpearlorsanding sugar for sprinklingFilling2cupsfresh blackberries6tablespoonsgranulated sugar1teaspoongrated lemon zest2tablespoonslemon juice2teaspoonsall-purpose flour mixed with 2 tablespoons water
Cook Mode(Keep screen awake)
Ingredients
Crust
1 ¼cupswhite whole-wheat flour
1 ¼cupsall-purpose flour
½teaspoonsalt
½cupcoconut oil
¼cupcanola oil
10tablespoonsice water
1large egg, lightly beaten with 2 tablespoons water for egg wash
1tablespoonpearlorsanding sugar for sprinkling
Filling
2cupsfresh blackberries
6tablespoonsgranulated sugar
1teaspoongrated lemon zest
2tablespoonslemon juice
2teaspoonsall-purpose flour mixed with 2 tablespoons water
DirectionsTo prepare crust:Combine whole-wheat flour, 1 1/4 cups all-purpose flour and salt in a food processor and pulse until combined. Add coconut oil and canola oil. Pulse again until small crumbs begin to form. Add 10 tablespoons ice water and continue to pulse until the dough comes together. Add more water, 1 tablespoon at a time, if needed. Transfer the dough to a piece of plastic wrap. Shape into a disk, wrap in the plastic wrap and refrigerate for at least 20 minutes and up to 4 days.Meanwhile, prepare filling:Combine blackberries, granulated sugar and lemon juice in a medium saucepan. Bring to a simmer over medium-low heat. Cook until the berries start to soften, about 1 minute, then mash with a fork or potato masher. Simmer until the mixture has a jamlike consistency, about 3 minutes. Add the flour-and-water mixture and simmer, stirring, until thickened, about 1 minute. Remove from heat and stir in lemon zest. Let cool to room temperature.To assemble & bake hand pies:Preheat oven to 375°F. Line a baking sheet with parchment paper.If the dough has chilled for more than 1 hour, let it stand at room temperature for 10 to 20 minutes. Roll the dough on a lightly floured surface to a 1/4-inch thickness. Using a biscuit or cookie cutter, cut the dough into 4-inch rounds. Reroll the scraps and cut again to make 8 rounds total. Roll each into a 5-inch round. Place 2 tablespoons of the filling in the center of each. Brush the edges with egg wash and fold to form a half-moon. Crimp with a fork to seal. Place on the prepared baking sheet.Brush the hand pies lightly with egg wash and sprinkle with pearl (or sanding) sugar. Cut a small vent in the top of each. Bake until the edges are golden and the filling is bubbling, about 25 minutes. Let cool for 5 minutes before serving.To make aheadRefrigerate dough (Step 1) for up to 4 days. Let stand at room temperature for 10 to 20 minutes before rolling.EquipmentParchment paper; 4-inch biscuit cutterOriginally appeared: EatingWell.com, July 2022
Directions
To prepare crust:Combine whole-wheat flour, 1 1/4 cups all-purpose flour and salt in a food processor and pulse until combined. Add coconut oil and canola oil. Pulse again until small crumbs begin to form. Add 10 tablespoons ice water and continue to pulse until the dough comes together. Add more water, 1 tablespoon at a time, if needed. Transfer the dough to a piece of plastic wrap. Shape into a disk, wrap in the plastic wrap and refrigerate for at least 20 minutes and up to 4 days.Meanwhile, prepare filling:Combine blackberries, granulated sugar and lemon juice in a medium saucepan. Bring to a simmer over medium-low heat. Cook until the berries start to soften, about 1 minute, then mash with a fork or potato masher. Simmer until the mixture has a jamlike consistency, about 3 minutes. Add the flour-and-water mixture and simmer, stirring, until thickened, about 1 minute. Remove from heat and stir in lemon zest. Let cool to room temperature.To assemble & bake hand pies:Preheat oven to 375°F. Line a baking sheet with parchment paper.If the dough has chilled for more than 1 hour, let it stand at room temperature for 10 to 20 minutes. Roll the dough on a lightly floured surface to a 1/4-inch thickness. Using a biscuit or cookie cutter, cut the dough into 4-inch rounds. Reroll the scraps and cut again to make 8 rounds total. Roll each into a 5-inch round. Place 2 tablespoons of the filling in the center of each. Brush the edges with egg wash and fold to form a half-moon. Crimp with a fork to seal. Place on the prepared baking sheet.Brush the hand pies lightly with egg wash and sprinkle with pearl (or sanding) sugar. Cut a small vent in the top of each. Bake until the edges are golden and the filling is bubbling, about 25 minutes. Let cool for 5 minutes before serving.To make aheadRefrigerate dough (Step 1) for up to 4 days. Let stand at room temperature for 10 to 20 minutes before rolling.EquipmentParchment paper; 4-inch biscuit cutter
To prepare crust:Combine whole-wheat flour, 1 1/4 cups all-purpose flour and salt in a food processor and pulse until combined. Add coconut oil and canola oil. Pulse again until small crumbs begin to form. Add 10 tablespoons ice water and continue to pulse until the dough comes together. Add more water, 1 tablespoon at a time, if needed. Transfer the dough to a piece of plastic wrap. Shape into a disk, wrap in the plastic wrap and refrigerate for at least 20 minutes and up to 4 days.
Meanwhile, prepare filling:Combine blackberries, granulated sugar and lemon juice in a medium saucepan. Bring to a simmer over medium-low heat. Cook until the berries start to soften, about 1 minute, then mash with a fork or potato masher. Simmer until the mixture has a jamlike consistency, about 3 minutes. Add the flour-and-water mixture and simmer, stirring, until thickened, about 1 minute. Remove from heat and stir in lemon zest. Let cool to room temperature.
To assemble & bake hand pies:Preheat oven to 375°F. Line a baking sheet with parchment paper.
If the dough has chilled for more than 1 hour, let it stand at room temperature for 10 to 20 minutes. Roll the dough on a lightly floured surface to a 1/4-inch thickness. Using a biscuit or cookie cutter, cut the dough into 4-inch rounds. Reroll the scraps and cut again to make 8 rounds total. Roll each into a 5-inch round. Place 2 tablespoons of the filling in the center of each. Brush the edges with egg wash and fold to form a half-moon. Crimp with a fork to seal. Place on the prepared baking sheet.
Brush the hand pies lightly with egg wash and sprinkle with pearl (or sanding) sugar. Cut a small vent in the top of each. Bake until the edges are golden and the filling is bubbling, about 25 minutes. Let cool for 5 minutes before serving.
To make ahead
Refrigerate dough (Step 1) for up to 4 days. Let stand at room temperature for 10 to 20 minutes before rolling.
Equipment
Parchment paper; 4-inch biscuit cutter
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)292Calories15gFat36gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
