Blueberry Pie CookiesCamping is one of my favorite summer activities. Car camping, boatcamping, backpacking...I love it all, and one of my favorite things to do after Iarrive at the campsite is to relax with a good book and something tasty. Most ofthe time, these are store-bought cookies or crackers. Sometimes, they are tastyhomemade pastries. Recently, Ive been dreaming of bringing along the ultimatesummer baked good (pie, of course).Unfortunately, pie is not very easy to transport when youre boating orhiking to your camp, and a pie squished into a Tupperware container will likelybecome soggy. So, for a recent hiking/boating/camping trip, I decided to test outa possible solution: pie cookies.
Pie cookies are just pie filling sandwiched between two circles of piecrust. My hope was that they would be easy to pack, and easy to eat whileenjoying the wilderness.While planning this easy gourmet food recipe, my biggest concern was thepie filling/pie crust ratio. I knew that these were going to be very crust-heavypies, and as delicious as pie crust is in a full pie, I wasnt sure how good it wouldtaste in these cookies. In an attempt to remedy this, I used a bit more sugar thanusual in the pie crust, and a whole-wheat pastry flour instead of all-purposeflour. I knew, from my experiment with different flours, that I enjoyed the tasteof whole-wheat pastry flour a bit more than all-purpose. During that experiment,I also learned that the whole-wheat pastry flour was going to absorb water lesswell than all-purpose flour. I was a little concerned that this might make the crusta little difficult to roll out, but decided to throw caution to the wind and try itanyway!
The crust was difficult to roll out. Luckily, I was just cutting circles out of thedough and not using it for a full pie, so this did not ruin the crust. I would not usewhole wheat pastry flour in a full-sized pie - Im pretty sure that would be a hugeheadache.I think the extra sugar and tastier flour paid off - these were very yummy littlecookies. I was not disappointed in the amount of filling, and quickly gained backall the calories I lost hiking and kayaking by gobbling these down.
The pie cookies survived being stuffed in a backpack and thrown in the bottom ofa boat. Although they were a little squished and stuck together, the filling wasjuicy, and the crust was flaky (and not soggy) - which means they were perfect inmy opinion.
Blueberry Pie CookiesIngredients for Pie Crust 2 ½ cups flour (whole wheat pastry or all-purpose) 6 tablespoons sugar 1 teaspoon salt 2 ½ sticks cold unsalted butter ½ cup ice waterIngredients for Filling 2 ½ cups blueberries ½ cup sugar (my blueberries were a little sour, lower this if yours are riper) juice and zest from ½ lemon 1 tablespoon melted butter 1 tablespoon cornstarch
Method1. Mix the flour, sugar, and salt together with a fork.2. Cube the butter and "cut" it into the flour mixture with a pastry cutter untilthere are no butter bits that are bigger than a pea. Make sure you dont gosmaller than this, however, since youll start to lose flakiness if the butter istoo small.3. Add the ice water, a tablespoon or two at a time and use a fork to wet theflour/butter mixture.4. Keep adding until the dough just starts to hold together. You dont wantthe dough too wet, and you dont want to mix in the water too much. I findit useful to just use my hands to mix at this point.5. Divide the dough in two, cover each half with plastic wrap, and refrigeratefor a couple hours at least (overnight is best). This is especially importantwith the whole wheat pastry flour since it makes the dough a little easier towork with.6. Toss the blueberries, sugar, lemon juice and zest, butter, and cornstarch ina medium bowl. Set aside.7. Preheat your oven to 350° F.8. Line the bottom of a cookie sheet with parchment paper.9. Remove one of the covered dough halves from the refrigerator. Divide thisin half and roll out on a floured board.10.Using a 3-inch round cutter, cut eight circles out of the pie dough. Placethese on the parchment paper, evenly spaced.11.Spoon a small amount (5-6 blueberries and a little sauce) into the center oreach pie circle.12.Cut eight more circles out of the pie dough (you may have to gather thescraps and re-roll it out). Place each circle on top of the blueberry-toppedbottom circles. Press down the edges with something thin (the top of apaintbrush or pen would work). Brush with egg yolk and sprinkle withsugar. Cut some small slits in the top.13.Bake for 10-14 minutes, or until the filling is bubbly. Cool on a wirerack. Repeat in three more batches with the rest of the pie crust and filling.Source: http://buildingbuttercream.blogspot.ca/2012/08/blueberry-pie-cookies.html