Vegan Blueberry Hand Pies
A fruit filled pie that is not only vegan but also gluten-free! An easy to take on the go treat.
Ingredients
Filling Ingredients
- 2 Cups Blueberries I used frozen.
- 1/4 Cup Real Maple Syrup
- 1 Tbsp Lemon Juice
- 1/2 tsp Real Vanilla Extract
- 1 Tbsp Cornstarch
- 1 tsp Water
Pastry Ingredients
- 2 1/2 Cup Gluten Free Flour
- 1 Tbsp Sugar
- 1 tsp Salt
- 1/2 Cup Vegan Margarine
- 1/2 Cup Cold Water
- 3 Tbsp Olive Oil
- 1 Egg Substitute Equal to 1 egg.
- 1 to 2 Tbsp Almond Milk This is to brush on the top of the pastries before baking.
Frosting Ingredients
- 1 Cup Powdered Sugar
- 2 tsp Almond Milk Or any plant based milk alternative of your choice.
- 1 tsp Real Vanilla Extract
- 1 tsp Water
Instructions
Instructions for the pie filling
- Add the blueberries and the maple syrup to a small sized saucepan.
- In a small bowl combine the lemon juice, water, vanilla, and the cornstarch and mix until there are no lumps, add to the saucepan.
- Stir and cook on a low heat, the blueberries will start to break down and thicken.
- Cook for about 5 to 10 minutes and remove from heat and set aside to cool.
Pastry Instructions for the pies
- Preheat the oven to 375° F.
- Prepare a 13X9 baking sheet with parchment paper and set aside.
- In a small mixing bowl, mix up the egg substitute and set aside.
- Combine flour, sugar, and salt into a medium sized mixing bowl.
- Add the vegan margarine, and mix until the margarine is well combined.
- Next add the egg substitute and oil to the medium mixing bowl and blend.
- Now add the water, 1 Tbsp at a time, mixing with each Tbsp.
- If the dough will not stick together, add 1 to 2 Tbsp of Olive oil, mixing after each to make sure not to over moisten. Do not add more water.
- Form the dough into a ball and cut in half.
- Prepare a floured surface with a rolling pin.
- Place 1/2 of the dough ball onto the floured surface and begin rolling out the dough.
- Roll out the dough to about a 1/4 inch thickness.
- Cut the dough into rectangles, about 2x3 inches in size. (You are more than welcome to cut your pastries into any shape or sizes you would prefer.)
- Carefully place the rectangles onto the baking sheet. (These will not spread, no need to space them too far apart.)
- Continue rolling out the dough until the baking sheet is full.
- After the first half is rolled out and placed on the baking sheet, set this aside.
- Place the other half of the dough onto the floured surface and roll it out to about 1/4 inch thickness.
- Cut the dough into rectangles, you will be using these on the top of the filling.
Assembling the hand pies
- For easy assembly place the baking sheet next to the saucepan with the filling and spoon on 2 to 3 Tbsp. of the filling onto the center of each rectangle.
- There will be left over fruit filling, just set this aside, we will be using some of this for the frosting.
- Once all the rectangles are fulled, place another rolled out rectangles on top of each filled rectangles.
- With a fork, press the prongs on the edges all the way around the sides to seal the sides.
- Pour a little almond milk into a shallow bowl and, with a pastry brush, brush each pasty. This will slightly brown the tops while baking.
- Place the pastries into the preheated oven for 25 to 30 minutes.
- You will notice a slight golden color to your pastries.
- Remove from the oven, let cool to touch and place onto a cooling rack.
- Once the pastries have completely cooled, it is time to frost.
Frosting the pies
- In a small mixing bowl, combine the powdered sugar, water, vanilla extract, and almond milk.
- Add about a teaspoon of the filling to the bowl, you could add more, but start with a teaspoon first.
- Because I did not have any filling left I used the sauce pan that I had used for cooking the blueberries (that I did not clean, but set aside) to mix my frosting.
- This way I used up every little bit of the blueberry filling.
- Blend everything together and drizzle over each of the pastries. Add as much frosting as you would like.
- You can serve these Vegan Blueberry Hand Pies warm and freshly frosted or let the frosting set before storing in a air-tight container so you can enjoy them on the go.