Saturday, July 4, 2015

Vegan Blueberry Handpies with Coconut Oil Crust


I definitely feel like that should be some sort of mandate. That, or everyone should have a hand pie in their back pocket. For those times when you need a little hand. Haha, cheeeese.

Hand pies are portable pillows of joy and plump juicy fruit.

Blueberry might be my favourite fruit to use in desserts. The crunchy (and oh so plentiful) seeds in raspberries just turn me off any most desserts that utilize them.

Blueberries offer such great colour along with being sweet (and virtually seedless) that it's a win-win.

The pastry for these hand pies is flaky and slightly sweet, just the way I like it! Our hand pies are not suuuuper golden but, ya know, we were trying not to go overboard with the whole decadence thing. Sheesh! 

Things get a little messy when these babies bake up, so totally make sure to line that baking sheet with some parchment. Otherwise, good luck scrubbing for dayzzz.

After trying these handpies you'll have to scrub their memory from your mind or else you'll be baking up a batch everyday! Too far? Maybe? You be the judge.

Go bake yourself some!

Vegan Blueberry Hand Pies
adapted from Memo 2 Munch 

2 ¼ cup AP flour
½ cup coconut oil such as Cocozia, solid 
½ cup ice water
2 cups blueberries, fresh or frozen (we used a mix of both)
zest of 1 lemon¼ cup organic sugar
¼ tsp. salt
vegan margarine, melted

For the filling, toss blueberries, lemon zest, sugar, and salt together in a medium bowl.

Preheat oven to 400˚ F. Line baking sheet with parchment paper.

Combine flour and salt together in a large bowl, mix to combine. Add coconut oil and use a using a fork to incorporate until mixture is crumbly. Add the water, a little bit at a time, until dough starts to come together. Make sure it is wet enough that it will stick together to form a ball.

Roll the dough out to 1/4 inch thickness. Cut into 5-6 inch rounds. Whatever will get the job done will do i.e. bowls, cups, plates

Scoop a nice spoonful of the filling onto one side of the circle of dough. Don’t forget to leave enough room to seal it up.

Before you seal these precious pouches, wet your finger and (stick it in someone’s ear. jk!) run it along the outer edge of the dough. Fold dough in half and crimp the edges shut with a fork.

Brush margarine on top of the hand pies.

Bake for 30-35 mins or until golden. Let them cool slightly before removing from pan. 


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