Make Your Pie Portable, Blueberry Ginger Hand Pies Recipe from Vegan Pie in the Sky

If you already visited The Post Punk Kitchen you will want to get second and third helpings from Vegan Pie in the Sky (Lifelong Books-Da Capo Press, November 2011).

Isa Chandra Mokowitz and Terry Hope Romero will make your holiday baking stress free and fun filled with some '75 out of this world recipes for pies, tarts, cobblers, and more'.

As a first helping here's their solution to making your pie portable, a must for end of the year parties.

Blueberry Ginger Hand Pies with Lemon Glaze


How can pie become even more wonderful? Make it portable! Hand pies are the perfect treat to tuck into a lunchbox (your own or a child’s). These are reminiscent of a toaster pastry with the soft dough and fruity center. This combo is a classic sweet blueberries and spicy ginger heightened with a tart lemony glaze. And the ease of this hand pie (no finickiness, no dough scraps) makes them impossible to resist. Make some every week!

1 pound blueberries, fresh or frozen (see tips page 12)
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon tapioca powder
1 tablespoon fresh lemon juice
1 tablespoon finely grated fresh ginger
1 teaspoon pure vanilla extract

3 tablespoons fresh lemon juice (plus more if needed)
1 cup confectioner’s sugar, sifted
1 teaspoon finely grated lemon zest
1/4 teaspoon pure vanilla extract

BlueberryHandpie (2)

1. Divide the prepared dough into two logs about 6 inches long, wrap with plastic wrap, and chill for 30 to 45 minutes.
2. Combine all filling ingredients together in a mixing bowl.
3. Preheat the oven to 400ÅãF and line two large, rimmed baking sheets with parchment paper.
4. On a lightly floured surface, roll a dough log into a roughly 14 Å~ 7- inch rectangle. Trim the edges with a paring knife so that they’re even.
5. Slice the rectangle in half to form two squares. Slice the squares in half so that you have four smaller rectangles.
6. To form the hand pie: Dip your fingertips in water and use them to wet the edges of a pastry  rectangle rectangle. Scoop a scant 1/4 cupful of filling into one half of the pastry and fold it over, quickly running your finger along the edges to press them closed. Now press a fork into the pastry edges to create a pretty crimped pattern and to seal them well. If a little juice drips out, that’s okay.
7. Transfer the hand pie to a baking sheet and continue with the others. When all four pies are formed, continue making pies with the other log of dough and place those on a separate baking sheet.
8. Create three slits in each hand pie to let steam escape.
9. Bake for 30 to 35 minutes on two separate racks, switching the pans between racks halfway through baking so that they bake evenly. The pies are ready when the edges are lightly browned and the filling is bubbly. Remove from oven and let cool for 5 minutes. Remove pies from the trays and let cool completely. (You can just lift the parchment to move the pies to a different surface.)
10.When pies are still a little bit warm, prepare the glaze by vigorously mixing the ingredients together. The consistency should be pretty drippy but not watery. If the glaze seems too stiff, add a smidge more lemon juice. Use a spoon or whisk to drizzle glaze over the pies in a splattery pattern. To prevent a big mess, just place your cooling rack right over the sink to catch the excess glaze.
11. Continue to let the pies cool. If the glaze still seems sticky, place the pies in the freezer for 5 minutes to make it set.

Want to try your hand at hand pies, you will need Puffy Pie Dough recipe which we did not include. Contact us and we will send it to you.

(* Recipe from 'Vegan Pie in the Sky' by Isa Chandra Moskowitz & Terry Hope Romero- Lifelong Books-Da Capo Press, November 2011- All rights reserved)

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