Description
These portable pies feature blueberries and blackberries wrapped in a tender, flaky, nutty crust!
Ingredients
- FOR THE CRUST:
- ½ cups Flour, Plus 2 Tablespoons
- 1 teaspoon Sugar
- ½ cups Almond Meal
- ½ teaspoons Salt
- 8 Tablespoons Butter
- 1 Tablespoon Vodka
- 2 Tablespoons Ice Water
- 1 whole Egg
- Sliced Almonds, As Desired For Garnish
- FOR THE FILLING:
- 1 cup Blueberries
- 1 cup Blackberries Or Raspberries (or Half Each)
- ½ teaspoons Lemon Juice
- 1-½ Tablespoon Cornstarch
- ⅓ cups Sugar
- FOR THE CRUST:
- ½ cups Flour, Plus 2 Tablespoons
- 1 teaspoon Sugar
- ½ cups Almond Meal
- ½ teaspoons Salt
- 8 Tablespoons Butter
- 1 Tablespoon Vodka
- 2 Tablespoons Ice Water
- 1 whole Egg
- Sliced Almonds, As Desired For Garnish
- FOR THE FILLING:
- 1 cup Blueberries
- 1 cup Blackberries Or Raspberries (or Half Each)
- ½ teaspoons Lemon Juice
- 1-½ Tablespoon Cornstarch
- ⅓ cups Sugar
Preparation
1. For the crust: Combine the flour, sugar, almond meal, and salt in a food processor and pulse once or twice (if you don’t have a food processor, whisk the ingredients together in a large bowl). Cut the butter into about 8-10 pieces and add it into the processor. Pulse until the mixture resembles cornmeal (or cut the butter and flour together using a pastry cutter or two knives).
2. If the mixture is in the food processor, transfer it to a bowl and add the vodka and water. Mix gently by hand until you can form the dough into a ball. If needed, add a bit more water or flour, but try not to overwork the dough. Refrigerate for at least 30 minutes.
3. While the dough is in the fridge, make the filling. Combine all of the filling ingredients in a small saucepan over medium high heat and stir till mixed. It will seem dry at first, but as you stir, the berries will start to break down and release their juices. Bring to a gentle boil and simmer, stirring occasionally until the mixture has thickened, about 5 minutes. Remove from heat and let it cool slightly.
4. When ready to assemble, preheat the oven to 375 F. Roll the crust out to a uniform 1/4 inch thickness on a well floured surface. Then, use a small bowl or large round cookie cutter (4-6 inches in diameter) to cut circles out for the pies. Make them as close together as possible. Transfer circles to a cookie sheet lined with parchment paper. Gather the scraps, roll the crust out again and cut additional circles.
5. Take about 2 tablespoons of filling and place it in the center of each circle. Resist the urge to overfill! Fold the circles in half and press the edges together, sealing with the tines of a fork.
6. Crack the egg into a bowl and lightly beat it. Brush the pastry lightly with the beaten egg, and sprinkle with a bit of sugar. Cut a small vent or two in the top of each pie. Press several sliced almonds onto the top of each pie.
7. Bake at 375 F for 15-20 minutes or until golden brown and flaky. Cool to room temperature and enjoy!
Crust Adapted from the book How to Cook Everything Vegetarian.
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