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Vegan Blueberry Hand Pies
Lisa

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.
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Prep Time 30 minutes
Cook Time 30 minutes
0 minutes
Total Time 1 hour
Servings: 8 Pies
Course: Breakfast, Dessert, gluten free, vegan
Cuisine: American
Ingredients Method

Ingredients
  

Filling Ingredients
  • 2 Cups Blueberries Fresh or frozen.
  • 1/4 Cup Real Maple Syrup
  • 1 Tbsp Lemon Juice
  • 1/2 tsp Pure Vanilla Extract
  • 1 Tbsp Cornstarch
  • 1 tsp Water
Pastry Ingredients
  • 2 1/2 Cup Flour I used King Arthur Flour Measure for Measure Gluten Free Flour.
  • 1 Tbsp Pure Cane Sugar
  • 1 tsp Salt
  • 1/2 Cup Vegan Margarine
  • 1/2 Cup Cold Water
  • 3 Tbsp Oil I have used either olive or avocado oil in this recipe.
  • 1 Powdered Egg Substitute Equal to 1 egg.
  • 1 to 2 Tbsp Plant Based Milk This is to brush on the top of the pastries before baking. I like to use unsweetened vanilla almond milk in this recipe. Use your favorite plant based milk.
Frosting Ingredients
  • 1 Cup Powdered Sugar
  • 2 tsp Plant Based Milk I like to use unsweetened vanilla almond milk in this recipe.
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Water
  • Left over filling

Method
 

Making the pie filling
  1. Add the blueberries and the maple syrup to a small saucepan.
  2. In a small bowl combine the lemon juice, water, vanilla, and the cornstarch and mix until there are no lumps, add to the saucepan.
  3. Cook at a low heat for about 5 to 10 minutes.
  4. Notice that the blueberries will start to break down and thicken.
  5. Once the filling is thick, remove from heat and set aside to cool.
Making the crust for the pies
  1. Preheat the oven to 375° F.
  2. Prepare a 13X9 baking sheet with parchment paper and set aside.
  3. In a small mixing bowl, mix the powdered egg substitute and set aside.
  4. Combine flour, sugar, and salt into a medium mixing bowl.
  5. Add the vegan margarine, and mix until the margarine is well combined.
  6. Next add the egg substitute and oil to the medium mixing bowl and blend.
  7. Now add the water, 1 Tbsp at a time, mixing with each Tbsp.
  8. If the dough will not stick together, add 1 to 2 Tbsp of oil, mixing after each to make sure not to over moisten. IMPORTANT: Do not add more water.
  9. Form the dough into a ball and cut in half.
  10. Prepare a floured surface with a rolling pin.
  11. Place 1/2 of the dough ball onto the floured surface and begin rolling out the dough.
  12. Roll out the dough to about a 1/4 inch thickness.
  13. 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.)
  14. Carefully place the rectangles onto the baking sheet. (These will not spread, no need to space them too far apart.)
  15. Continue rolling out the dough until the baking sheet is full.
  16. After the first half is rolled out and placed on the baking sheet, set this aside.
  17. Place the other half of the dough onto the floured surface and roll it out to about 1/4 inch thickness.
  18. Cut the dough into rectangles, you will be using these on the top of the filling.
Assembling the hand pies
  1. 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.
  2. There will be left over fruit filling, just set this aside, we will be using this for the frosting.
  3. Even if there is no filling left over, keep the sauce pan to mix the frosting, you will still get color from the berries for the frosting.
  4. Once all the rectangles are filled, place another rolled out rectangles on top of each filled rectangles.
  5. With a fork, press the prongs on the edges all the way around the sides to seal the sides.
  6. Pour a little plant based milk into a shallow bowl and, with a pastry brush, brush each pasty. This will slightly brown the tops while baking.
  7. Place the pastries into the preheated oven and bake for about 25 to 30 minutes.
  8. You will notice a slight golden color to your pastries when they are done.
  9. Remove from the oven, let cool to touch and place onto a cooling rack.
  10. Once the pastries have completely cooled, it is time to frost.
Frosting the hand pies
  1. In a small mixing bowl, combine the powdered sugar, water, vanilla, and the plant based milk.
  2. Add about a teaspoon of the filling to the bowl, you could add more, but start with a teaspoon first.
  3. 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.
  4. This way I used up every little bit of the blueberry filling.
  5. Blend everything together and drizzle over each of the pastries. Add as much frosting as you would like.
  6. 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.