This easy-to-eat version of the classic dessert is one of Carla's favorite recipes!
Cost per Serving: $0.08
Total Cost: $0.98
things you'll need.
For the Dough:
12 tablespoons Unsalted Butter (cold)
1 cup Whole Wheat Flour
1 cup Spelt Flour
1/4 teaspoon Salt
1/4 teaspoon Baking Powder
1 1/2 3 oz Packages Cream Cheese (cold and cut into fourths)
2 tablespoons Ice Water
1 tablespoon Cider Vinegar
For the Filling:
1/4 cup Sugar
3 tablespoons Cornstarch
1 Lemon (zest and juice)
3 cups Fresh or Frozen Blueberries
1 teaspoon Salt
1 tablespoon Water
Measuring Cup (set)
9x13 pan/ sheet
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 12 tablespoons Unsalted Butter (cold) 1 cup Whole Wheat Flour 1 cup Spelt Flour 1/4 teaspoon Salt 1/4 teaspoon Baking Powder
instructions Cut the butter into small 3/4-inch cubes. Wrap in plastic and freeze until frozen solid, about 30 minutes. Place the flour, salt, and baking powder in a gallon sized plastic freezer bag and freeze for at least 30 minutes.
ingredients 1 1/2 3 oz Packages Cream Cheese (cold and cut into fourths) 2 tablespoons Ice Water 1 tablespoon Cider Vinegar
instructions Place the flour mixture in a food processor with the metal blade and process for a few seconds to fully combine all the ingredients. Add the cream cheese and pulse until it has achieved a coarse meal texture. Add the butter and continue to pulse until the butter is the size of peas. Next, add the water and vinegar. Continue to pulse until the butter is the size of small peas.
instructions At this point, the mixture is not going to hold together. Transfer back to the plastic freezer bag.
instructions Fold the ends of the zipper with your fingers and knead the mixture with the heels of your hands until the dough holds together in one piece and stretches when pulled.
instructions Split the dough into two pieces and wrap in plastic, flatten them into discs, then transfer to the refrigerator for at least 45 minutes, though preferably overnight.
ingredients 1/4 cup Sugar 1 Lemon (zest and juice) 3 cups Fresh or Frozen Blueberries 1 teaspoon Salt 3 tablespoons Cornstarch
instructions Combine the sugar, lemon zest and juice, blueberries and salt. Allow mixture to sit for 30 minutes and then strain any excess liquid. Mix in cornstarch and set aside.
ingredients 1 Egg 1 tablespoon Water
instructions Combine the egg and water in a small bowl.
instructions Roll out the dough on a lightly floured work surface to 1/4-inch thick. Using the largest ring mold, cut out discs. Spoon 1 1/2 tablespoons of the blueberry mixture onto the circle fold over and pinch close. Cut a small slit on the hand pie, and brush lightly with the egg mixture and sprinkle with sugar. Repeat with remaining dough.