Picnics, Parties and Potlucks

Blueberry Rye Hand Pies

We’ve filled these hand pies with a juicy blueberry filling and wrapped them in a tender cream cheese pastry crust.

Note: These hand pies can be frozen and stored for up to 3 months.

Cream Cheese Pastry Dough 1 ¾ cups Bob’s Red Mill ® Organic Unbleached

Blueberry Filling Two 14.5 oz cans Oregon Fruit Blueberries in 100% Blueberry Juice 2 Tbsp Bob’s Red Mill ® Organic Unbleached All-Purpose White Flour 1 Tbsp Cornstarch ¼ cup Sugar ¼ cup reserved Blueberry Juice 2 tsp Lemon Juice Egg Wash

Blueberry Cream Cheese Icing 2 oz Cream Cheese, room temperature 2 Tbsp Unsalted Butter, room temperature 1 cup Powdered Sugar 2 Tbsp reserved Blueberry Juice ½ cup Sprinkles, if desired

All-Purpose White Flour

¾ cup Bob’s Red Mill ®

Organic Dark Rye Flour

1 Tbsp Sugar ½ tsp Kosher Salt 1 cup cold Unsalted Butter, cut into 1-inch pieces 6 oz cold Cream Cheese, cut into 1-inch pieces 2 tsp Apple Cider Vinegar 3–5 Tbsp Ice Cold Water

1 Egg, beaten 1 Tbsp Water

INSTRUCTIONS

• Combine flours, sugar and salt in a food processor. Add butter and cream cheese and pulse until butter is the size of peas. Drizzle in vinegar, then water, 1 tablespoon at a time, until dough just comes together. • Divide into two equal pieces on a floured work surface. Shape each piece into a square, wrap in plastic wrap and chill for at least 30 minutes. • Drain and reserve juice from blueberries. Combine blueberries, flour, cornstarch, sugar, ¼ cup blueberry juice and lemon juice in a small saucepan. Heat over medium, stirring occasionally, for 8–10 minutes or until thickened. Set aside to cool. • Flour work surface and rolling pin. Working with one piece of dough at a time, roll into an 18 x 8-inch rectangle. Cut into twelve 3 x 4-inch pieces. • Brush the edges of one piece with egg wash, add 1 ½ tablespoons blueberry filling and top with another piece of dough. Press edges together, then crimp with the tines of a fork. Cut a ½ -inch slit on top. Repeat, creating 12 hand pies. Freeze for 30 minutes or until solid. • Preheat oven to 400°F. • Brush with remaining egg wash and bake from frozen on a parchment-lined tray, 26–28 minutes or until golden brown. Let cool completely. • Soften butter and cream cheese in the microwave for 15–30 seconds until very soft, but not hot. Whisk in powdered sugar and blueberry juice. Drizzle on top of the cooled hand pies and top with sprinkles, if desired. Make 12 hand pies.

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