Blueberry Hand Pies
Prep Time:30 mins
Cook Time:60 mins
Serves:12
- 282 Calories
- 7g Protein
- 15g Total Fat
- 31g Carbs
Imagine the ultimate hand-held treat, bursting with the sweet and tangy flavor of fresh blueberries, all wrapped up in a soft, buttery crust that melts in your mouth — that's what you get with these Blueberry Hand Pies. And with Kodiak® Blueberry Power Cakes® mix, you're not just indulging in a treat; you're powering through with whole grains and protein in every serving. It's the perfect excuse to have another... and maybe just one more.
Recipe provided by Kitchen McCabe
Ingredients
- 2-1/2 cups Kodiak Blueberry Power Cakes Flapjack & Waffle Mix
- 10 tablespoons Butter, cold and cut into small cubes
- 1/4 cup shortening
- 1/4 cup ice water
- 3/4 cups sugar
- 3 tablespoons cornstarch
- 2-1/2 cups blueberries, fresh or frozen, divided
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon whole milk
Directions
Make the dough:
- Place the Kodiak mix in the bowl of a food processor fitted with an 's' blade.
- Add the shortening and the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
- With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
- Split the dough into 2 balls, press each into a disk, cover, and chill for 20 minutes.
Make the filling:
- Place the sugar and cornstarch in a small saucepan and mix together. Add 1-1/2 cups of blueberries, lemon juice, and salt and stir together.
- Heat pan on medium heat, cooking and stirring until the blueberries start to give up their juice. Stir frequently so that the sugar doesn't stick to the bottom. Simmer, stirring occasionally, until sauce is thick and glossy. Remove from heat and fold in the remaining 1 cup of blueberries.
- Refrigerate the filling while you prepare the dough.
Bring it all together:
- Preheat the oven to 350 degrees Fahrenheit.
- Once the dough has chilled, place each circle between two sheets of parchment paper. Roll to a thickness of ⅛”.
- Remove the top sheet of waxed paper and cut circles out of the dough that are at least 2-2½" in diameter. Place dough circles on a baking sheet lined with a silpat mat or parchment paper.
- Roll out the other half of the dough in the same manner. Cut out circles of dough that are at least 1/2" larger than the dough circles on the baking sheet.
- Working one at a time, place 1½-2 tablespoons of cooled filling in the center of a dough circle. Gently place one of the larger dough circles on top of the filling and seal the edges by pressing your fingertips around the edges of the dough circle. Press the tines of a fork around the edge of the circle to fully seal in the filling.
- Repeat this procedure with the remaining dough and filling.
- Place the egg and milk in a small bowl and beat well. Using a pastry brush, brush the tops of the pies with the mixture.
- Bake the pies at 350 degrees for 10-12 minutes, or until the crust is golden brown.
- Remove from oven and cool on wire rack. Store in an airtight container in the refrigerator.
