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Saskatoon Berry Hand Pies
Place a large metal bowl in the freezer for 30 minutes before making the pie crust, this helps all the ingredients stay cold. Remove the bowl, add flour and salt, stir. Cut the lard into 1 inch chunks and then with a pastry blender or two forks, blend in the lard until it has pea sized balls in it. Mix together the water, egg and vinegar in a mixing cup. Pour a tablespoon of the wet ingredients at. . .
Prep Time: 02:00
Cook Time: 00:30
2 3/4 cups of all purpose flour
1 teaspoon of salt
1/2 pound of cold pure lard
1 large egg
1 tablespoon of white vinegar
2/3 cup of ice cold water
saskatoon berry filling:
2 cups of saskatoon berries
1/2 cup of granulated sugar
1/4 cup of flour
1 tablespoon of corn starch
2 teaspoons of cinnamon
1 egg 2 tablespoons of water
white sugar for sprinkling
1Place a large metal bowl in the freezer for 30 minutes before making the pie crust, this helps all the ingredients stay cold. Remove the bowl, add flour and salt, stir.
2Cut the lard into 1 inch chunks and then with a pastry blender or two forks, blend in the lard until it has pea sized balls in it.
3Mix together the water, egg and vinegar in a mixing cup. Pour a tablespoon of the wet ingredients at a time into the dry ingredients. With a fork mix it together, when the dough comes together easily when pressed together with your hands then it is done.
4Remove the dough and form into a dish, wrap in plastic wrap and place in the fridge for 2 hours.
5When you are ready to bake the hand pies, preheat the oven to 400F. Line two baking sheets with parchment paper.
6In a medium sized bowl, mix together all the filling ingredients and toss together to evenly coat the berries.
7Remove the pie dough, and on a well floured surface roll out the dough until it is 1/4 inch thick. With a knife or pastry cutter, cut the dough into 4 inch by 3 inch rectangles. Repeat with the second disk of dough.
8In a small bowl mix together the egg and water, this makes an egg wash which will give the crust a beautiful crunch and golden colour.
9Take a spoonful of the filling and place in the centre of one rectangle, with a pastry brush dip it into the egg wash and lightly wet the edges of the dough. Place another piece of dough on top and with a fork press the edges together to seal the filling in.
10Cut two small slices in the centre of the hand pie, this helps release air while baking. Brush the top with egg wash, and then sprinkle on some white sugar all over the top of the pie.
11Repeat all the steps until all the dough is used up. Place the filled hand pies onto the prepared baking sheet and place in the oven. Bake for 30 minutes, or until the dough is golden brown.
12Remove the hand pies and allow to cool for 15 minutes before enjoying them. You can serve with a side of ice cream or you can just eat them straight up.
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