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Haskap Berry Hand Pies & A Long Table Dinner

Haskap Berry Hand Pies & A Long Table Dinner

Haskap Berry Hand Pies & A Long Table Dinner,  imagine a sunny warm day and time in the countryside picking and learning about a berry you knew very little about and falling in love with it so much that a beautiful juicy tender flaky hand pie is made with the same passion and enthusiasm that the grower has for this unusual but very tasty berry.

  • Total Time: 2 hours 10 minutes
  • Yield: 6 hand pies 1x

Ingredients

Scale

For the sour cream pastry:

  • 1 1/4 cups organic all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold, cut into cubes
  • 1/4 cup sour cream
  • 1 egg yolk, organic, free-range
  • 2 tsp ice cold water

For the filling:

  • 1 cup haskap berries
  • 1/4 cup raw cane sugar
  • 2 tsp lemon zest
  • 2 tsp lemon juice
  • 1 tsp cornstarch
  • 1/4 tsp salt

For the egg wash:

  • 1 egg
  • 1 tsp water
  • coarse sugar

Instructions

For the pastry:

  1. Add flour and salt to a food processor. Pulse to combine.
  2. Add the cubed butter, and pulse until crumbs are pea-size.
  3. In a medium-size bowl, whisk sour cream, egg yolk, and ice water, then add it to the food processor. Pulse just until it comes together.
  4. Form into a ball, wrap in plastic wrap and flatten into a disk. Refrigerate for 1 hour.

For the filling:

  1. Toss haskaps, sugar, lemon zest and juice, cornstarch, and salt in a bowl.

Assembly:

  1. Line a baking sheet with parchment paper (I used the reusable Cookina baking sheet).
  2. On a lightly floured surface, roll out the dough to about 1/4-in. thickness. Cut 12 rounds using a 4-inch round cutter, re-rolling the dough with the scraps. Refrigerate on the prepared baking sheet for about 15 minutes.
  3. In the meantime, preheat the oven to 375° F (190° C).
  4. Scoop 2 Tbsp of haskap mixture onto the center of 6 rounds of dough.
  5. Whisk egg and 1 tsp water in a small bowl for egg wash and brush edges.
  6. Place another round over the filling, pressing to seal. Crimp the edges with a fork, then refrigerate on the prepared baking sheet for about 20 minutes.
  7. Brush with the remaining egg wash. Cut a small X on top of each hand pie. Sprinkle with coarse sugar.
  8. Bake until filling is bubbling and pies are golden brown, about 18-20 minutes.
  9. Let cool on a rack for 15 minutes, and enjoy!

Notes

You can substitute blueberries for haskaps.

  • Author: Nicoletta
  • Prep Time: 1 hour 50 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: North American

Keywords: hand pies, haskap, baked, homemade, dessert, sour cream, butter, farm, organic, eggs, sweets

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