It feels awesome to be posting a recipe again! It’s been how long? About a month I think.
It’s crazy that life can get so busy and hectic in ways you least expect during the summer. I mean, it’s SUMMER. In my brain, that equals a 0 on the scale of hecticity. (Ooh, I’m proud of that one.)
But life doesn’t always see things the same way we do.
As far as blueberry hand-pies are concerned, however, I think life and I are on the same page. Because there’s only one way to see a blueberry hand-pie. And that’s two seconds before you devour it/the whole pan.
I didn’t see anything. 😉
Anyway, I made these a really long time ago, and I’ve been waiting to share them in all their mini, juicy, portable, delectable, adorable, VEGAN, blueberry glory.
YEAH, I SAID VEGAN! But don’t ignore the rest of the sentence. It’s all important. I mean come on, they’re portable. They can go with you anywhere. No hand-pies left behind. Now that’s a campaign I can get behind.
I don’t believe in adding a bunch of crazy ingredients to make something vegan. I like simple substitutions, and the majority of the time that’s all it really takes. In this recipe we’re taking the fat and replacing it with coconut oil.
Coconut oil in pie crust = 110% A++
Much healthier than shortening, much more vegan than butter, and much more tropical-sounding than any vegan butter substitutes.
Plus the outcome is DELICIOUS.
Also, I think the hand-pies look like mini crescent moons, and I can’t get over it. Mini. Crescent. Moons. Look at that moon-shaped juice outline.
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- 2 1/4 c. all-purpose flour
- 1/2 c. coconut oil, solid
- 1 tsp. salt
- 1/3 - 1/2 c. ice water
- 2 cups (285g) blueberries
- zest of 1 lemon
- 1/4 c. (50g) sugar
- 1/4 tsp. salt
- Vegan butter for wash (you can use a whisked egg white instead if you want, but it won't be vegan)
- Coarse/turbinado sugar, for sprinkling (optional)
- Make the filling: Toss the blueberries, lemon zest, sugar, and salt together in a bowl.
- Make the crust: Preheat oven to 400 degrees F. Line an edged baking pan with parchment paper. Combine flour and salt in a large bowl and toss to combine. Add coconut oil and use a pastry cutter or a fork to incorporate the oil until you have a crumbly mixture. Add the water, bit by bit, until dough begins to visibly come together. Small crumbs here are fine, just make sure the dough will stick together when you form it into a ball.
- Roll the dough out to 1/4 inch thickness. Cut into 5-6 inch rounds. (I used a small bowl with a fairly sharp lip to cut mine.)
- Place a large spoonful of filling onto one half of each round, being careful to leave room around the edges to seal.
- Wet your finger and run it around the edge of one round. Then fold the round in half over itself to create a half-moon shape. Use a fork to crimp the edges of the curved side together. Repeat with remaining rounds. Use a small knife to cut two small vents in each pie. Transfer the pies to the prepared baking sheet.
- Melt the vegan butter in the microwave in 30 second intervals until melted. Brush the tops of all of the pies with the butter, then sprinkle generally with the coarse sugar.
- Bake for 30-35 minutes until tops are golden brown. Let cool slightly before removing from pan to avoid breaking the pies.
- Don't skip the parchment paper! You will have a giant mess of a pan to clean later if you do!