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Huckleberry Hand Pies Recipe

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4.3 from 50 reviews

  • Author: Ava
  • Total Time: 1 hour 40 minutes
  • Yield: 20 hand pies
  • Diet: Vegetarian

Description

These Huckleberry Hand Pies feature a flaky all-butter vodka dough filled with sweetened huckleberries, lemon zest, and tapioca starch. Individually portioned and baked to golden perfection, they’re ideal for sharing or serving as delightful handheld desserts with a sparkling sugar topping for a hint of crunch.

Ingredients

Pie Dough

  • 2 disks all butter vodka dough (vodka substituted with apple cider vinegar)

Filling

  • 3 cups huckleberries (or alternate berries)
  • Zest and juice of 1 lemon
  • 1 cup sugar
  • 1 tablespoon tapioca starch

Egg Wash and Topping

  • 1 large egg
  • 1 teaspoon water
  • Dash of salt
  • 2 tablespoons sparkling sugar (turbinado sugar or granulated sugar)

Instructions

  1. Pie Dough Preparation: Once your pie dough has chilled, lightly flour a counter and roll out one disk of dough to about 1/8″ to 1/4″ thickness.
  2. Cutting Dough Circles: Using a 5-6″ round cookie cutter or template, stamp out circles from the rolled dough. Gather the scraps, re-roll, and cut more rounds as needed.
  3. Chill Dough Circles: Transfer the dough rounds onto a lined baking sheet and chill in the refrigerator for 30 minutes. Repeat rolling, cutting, and chilling with the second disk of dough.
  4. Prepare Huckleberry Filling: In a mixing bowl, combine the huckleberries, lemon zest and juice, and sugar. Toss to coat evenly. Stir in the tapioca starch and let the mixture sit for 15 minutes to thicken.
  5. Preheat Oven: Set your oven to 375°F (190°C) to preheat while you assemble the pies.
  6. Shape the Hand Pies: Remove dough rounds from refrigerator and let them warm slightly to become pliable. Spoon about 2 tablespoons of filling onto one half of each round.
  7. Seal and Crimp: Lightly brush the edges with cold water then fold over the dough to form a half-moon. Press edges to seal and crimp decoratively with the back of a fork.
  8. Chill Assembled Pies: Place the formed hand pies back on the lined baking sheet and chill in the refrigerator or freezer for 30 minutes to firm up.
  9. Prepare Egg Wash: Whisk together the egg, water, and a dash of salt in a small bowl.
  10. Apply Egg Wash and Sugar: Brush the chilled hand pies with the egg wash and sprinkle with sparkling sugar. Cut three small slits on top of each pie to vent.
  11. Bake: Bake the pies in the preheated oven for 20 to 25 minutes, rotating the pans halfway through, until golden brown and puffed.
  12. Cool and Serve: Remove the pies from the oven and allow them to cool completely before serving to let the filling set.

Notes

  • You can substitute vodka in the dough with apple cider vinegar for a similar tender crust.
  • Use fresh or frozen huckleberries or other berries of choice.
  • Ensure the dough and hand pies remain well chilled to maintain shape and flakiness.
  • Cutting slits on top allows steam to escape and prevents soggy crust.
  • Sparking sugar adds a lovely crunchy texture and sparkle on top after baking.
  • Hand pies can be stored in an airtight container for up to 3 days or frozen before baking.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/huckleberry-hand-pies-recipe/