If you haven’t already eaten this week’s delicious blueberries from Adam’s Berry Farm, we suggest trying your hand at pocket pies! With just a pint, a full pie can be a stretch - pocket pies use less but give you the same taste. Also perfect for an on-the-go snack.
Intervale Food Hub Ingredients:
- 1 pint blueberries
- 5 leaves of basil (leftover from last week’s basket)
- ½ a package of cultured butter (½ a cup, or 1 stick from other producers)
- Handful of mint leaves
- 1 Tbs sweetener (Sugar, honey, maple - it’s up to you!)
- 3 cups flour
- 1 tsp cinnamon
- Ice water
Two things to keep in mind while making crust are to keep everything cold, and to avoid overworking the dough.
In a mixing bowl, combine two cups of flour and 1 tbs cinnamon (or other spices). If you are using butter from another producer that is unsalted, be sure to add a teaspoon or so of salt to your creation.
Remove butter from the refrigerator (it must be cold!) and cut half the package into small ¼ inch cubes.
Add butter to flour mixture and using a pastry cutter or fork, quickly work the butter into the dough until no large chunks remain.
1 spoonful at a time, sprinkle in the ice water. Use just enough so that the dough begins to clump together and be formed into a ball, but no more.
Chill the dough - preferably for 2 hours and up to two days.
Place blueberries in a small mixing bowl and toss with 2 Tbs of flour. Alternately you use cornstarch or a tapioca - this is just to get the blueberries to hold together.
Add your sweetener of choice and toss until evenly distributed.
Destem basil and mint leaves, chop or shred if desired, or leave whole. Place aside.
Preheat the oven to 375 F.
Prep your area - sprinkle flour on a clean counter space. Have about a ½ cup of flour on hand to help you deal with sticky dough. Bring out a baking sheet and place it nearby so you have a place for your final product. Place the blueberries, mint and basil leaves within arms reach. Grab a small glass of water, to help you close up the edges of the pocket pies.
Take out your dough and roll it out on the floured surface. Apply more flour as necessary to counter and rolling pin to keep dough from sticking. Roll out until dough is under ⅛ inch thick.
Cut out 4-5 inch diameter circles from the dough. You can form a ball with the scraps, roll it out again and create more circles until you’ve used up all the dough.
Place a handful of blueberries on each circle, along with a pinch of mint and basil. Fold the circle in half and press the edges together. If you are having trouble getting the edges to stick, use a pastry brush or your fingers to wet them with cool water, then seal them.
Press the edges of the pies down, then, starting at one end, begin to twist along the edge to create a pretty and flaky edge. You can also press it with a fork or any variety of methods, as long as the edges seal well.
Poke a couple of holes in the top of each pie to let steam out.
Place finished pies on the baking pan, and bake for 12-15 minutes, or until pies are golden brown.