My dear friend Candace.
I haven’t dedicated a blog post to you yet, because well, I just cant quite get the words right. I want this post to be perfect – a good story along with a beautiful and delicious pictures and recipe. And to be frank, I just can’t figure it out. Because no matter how long I think about it, I just cant compare you to a food. Weird, right? Or, is it just weird that I’m trying to find a comparison between you and a pastry or cookie or something. That, my friend, could be my problem.
You see, the criteria were set too high this time. I needed to find something that was beautiful, but not just in appearance. The flavor had to be beautiful as well, to fit your character and personality. Something that was sophisticated and classy, but also silly and fun. Something strong. Something personal and emotional. Something that doesn’t need to be paired with a cup of coffee, but could be complimented with one. Ya know what I mean?
And well, I just couldn’t come up with anything, so I decided to write about you to you, and that it was about time I do. So this, my friend, is your letter, with a side of blueberry pie.
Candace, you’re not just an ordinary friend to me. You changed my life. And I don’t mean to sound all gooey, gushy sweet like an under baked cookie on you, because that can seem totes fake (and actually make you sick). However, I’m not making this stuff up. When we became friends in sophomore year weight training, the most unlikely of places, I never expected that just a few years later I would be a bridesmaid in your wedding and your child’s godmother.You are the best and closest friend I have ever had, and I know that even though 928 miles separate us, you’re closer to me than ever. I can’t wait until those roles of bridesmaid and godmother are reversed.
Blueberry Hand Pies
Flaky Butter Pie Crust:
1 cup very cold, unsalted butter
2 cups all purpose flour
1 teaspoon sugar
1 teaspoon salt
3-5 Tablespoons ice water
In a large bowl, whisk flour, sugar and salt together. Cut butter in small cubes and scatter over the flour mixture, coating them with flour. Using a pastry blender, cut the butter into the dry ingredients, turning the bowl and cutting again repetitively until the mixture resembles floury crumbs. Slowly add the 3 Tablespoons of the ice water and mix just until dough holds together. If necessary, add additional water, 1 tablespoon at a time, until the dough comes together. It will still be a bit crumbly.
Divide dough in two parts, press both together until it forms a ball, then form into round disks, about 1 inch thick. Wrap completely in plastic wrap and chill at least two hours.
When almost ready to assemble, make filling.
Blueberry Filling:
3 cups fresh or frozen blueberries
¼ cup sugar
1 ½ Tablespoons cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract (optional)
Pinch of nutmeg (optional)
In a bowl, combine all ingredients and gently mix, carful not to crush the blueberries. Use right away.
Assembly:
Pie crust dough
Blueberry Filling
Extra flour for dusting
1 egg, lightly beaten
Optional sugar for sprinkling
Preheat oven to 375 degrees F.
Line two baking sheets with parchment paper. Lightly flour a clean work surface. Unwrap chilled pie dough and place on floured work surface; flour top of dough lightly. Using a rolling pin, roll dough out until about 1/8 to 1/6 inch thick. Using a sharp knife, pastry wheel, or biscuit or cookie cutter, cut the dough into desired shapes, creating as many cutouts as possible. I used a biscuit cutter to create a top and bottom crust (Some other options are squares, hearts, or a circle and folding in half to create the top and bottom crust resulting in a semicircle). Gather dough scraps, reform into a ball, and repeat the process until all the dough is cut into the desired shapes.
To make pies with a separate top and bottom piece, add 1 teaspoon to 3 Tablespoons of filling (depending on size) to half of your pie crust cutouts (so, just the bottom pieces). Make sure to leave a ¼ inch border of crust uncovered by filling. Moisten the outer ¼ inch edge of the top and bottom crust with beaten egg, and place the top on the bottom, so the egg edges are together (the egg acts sort of like a glue). Press together to form a seal, and use a fork to crimp the edges.
Arrange pies on baking sheets, spaced about 1 inch apart. Brush with remaining beaten egg and sprinkle with a bit of sugar. Bake pies until the crust is golden, 15 to 20 minutes, depending on size of pies. Remove and cool on baking rack for at least 15 minutes before serving.
Slightly adapted from Handheld Pies
Arts and Tarts 