Jul 22, 2013 I love “rustic”. It turns something knobbly and handmade into something artisinal and lovely. So here, we have rustic hand pies – charming, if lumpy and irregular. The crust is a gorgeous all-butter pastry. It takes only a minute to whip up in a food processor, but it is infinitely better if you let it chill overnight in the fridge – flakier, more tender, and easier to work with – so I recommend planning ahead by a day. It’s Deb’s recipe from her Smitten Kitchen cookbook. I’ve had more success with her formula (by weight) than I have with any other. I froze the pies right away once cool – we have been rewarming them in the oven for a breakfast worth waking up for. I’m practicing the art of blogging while baby naps in my arms. And… he just woke up! So short and sweet! XO
Ingredients
For Pastry:
2 1/2 cups (315 grams) all purpose flour 1 tbsp sugar 1 tsp salt 1 cup (225 grams/2 sticks) cold butter, cut in 1 inch cubes 1/2 cup ice cold water
For Filling
3 cups fresh blueberries 1 tbsp corn starch 1/3 cup sugar 1/2 tsp vanilla extract 1 tsp finely grated lemon zest
For assembling:
1 egg yolk 2 tsp water
For icing:
1/2 cup confectioners’ sugar 1/4 tsp vanilla extract 1 tbsp water
Preparation
For Pastry: For filling: To assemble: To make icing:
