Blueberry hand pies with demerara sugar & lemon balm

Blueberry hand pies with demerara sugar & lemon balm

By
From
Lagom
Makes
6
Photographer
Yuki Sugiura

The later part of the summer was for me always a time of blueberry picking, or rather bilberry picking as these grow on Swedish forest floors in abundance. They are slightly smaller than blueberries and have a distinctive purple centre, which meant that filling a basket took ages and was often a pretty messy process. We’d use them in pies or served simply, sprinkled with sugar in a bowl of cold milk. I love them combined with freshness of lemon balm, which is available throughout the summer months – try finding a plant in your local garden centre. Mint works well as a substitute during the rest of the year.

Ingredients

Quantity Ingredient
200g plain flour
125g unsalted butter, cubed and cold
200g fresh blueberries
75g demerara sugar, plus 2 tablespoons, for sprinkling
1/2 lemon, zested and juiced
1 small bunch lemon balm or mint, roughly chopped
1 egg, beaten

Method

  1. To make the pastry, pulse the flour and butter with a pinch of salt in a food processor until you have a breadcrumb-like texture. Add 3–4 tablespoons of ice-cold water, 1 tablespoon at a time, until the mixture starts to clump together. Tip out onto a lightly floured work surface and bring together with your hands, then wrap in clingfilm and chill for about 1 hour.
  2. Preheat the oven to 175°C and line a baking sheet with baking parchment. Mix the blueberries, sugar, lemon zest and juice with the lemon balm or mint.
  3. Roll the dough out to a 30 x 35-cm rectangle. Cut out 6 rough squares and brush the edges with a little water. Divide the blueberry mixture among the squares, sticking mostly to one side, then fold the dough over the blueberries. Press the edges with a fork to seal.
  4. Transfer the pies to the prepared baking sheet and brush with the beaten egg. Sprinkle with the 2 tablespoons of sugar, then snip a little hole in each pie to let any steam escape. Bake for 35 minutes and allow to cool a little before serving.
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