***Disclaimer: I am just an everyday cook. Writing recipes is not something I’m trained in so please feel free to add/reduce/eliminate as you see fit.
This may be my favorite recipe of the year. One of the gifts of COVID-19 is having the time to dabble in areas I never knew anything about. Working with sourdough starter is one of those areas. I have loved this simple process of taking 3 basic ingredients; flour, salt and water, and transforming it to something absolutely delicious. The process is not quick but it has been so worth it. I hope you enjoy these hand pies. Send me a picture and any ideas you have for improving the recipe. I was thinking of adding lemon zest and/or lavender to the dough. Yummmm! I think our family will be eating lots of hand pies this summer.
I’m working on a savory hand pie right now. Stay tuned!
Sourdough Berry Rhubarb Hand Pies
This is a very versatile recipe. Substitute your favorite berries or fruit. Measurements are meant as a guide. I generally cook by look and feel. Enjoy!
Sourdough Pie Crust
- 2 cups Organic all-purpose flour
- 1 tbsp Sugar
- 1 tp Salt
- 1 cup Cold Butter, sliced into small pieces
- 227 grams Sourdough starter (or 8 oz)
Berry Filling
- 4 stalks Rhubarb, sliced
- 3 cups Blackberries, raspberries, strawberries, blueberries (whatever you have on hand)
- 1/4 cup Water
- 1 cup Sugar
- Zest of 1 lemon (orange would be delicious as well)
- 1 tbsp Cornstarch
Other Ingredients
- 1 egg, seperated
- 2 tsp Half & Half
- 1 8 oz Cream cheese (Softened)
Pie Crust
Using a food processor, mix all ingredients until a ball forms. About 1 minute.
Scoop out and place in plastic wrap. Slightly flatten out and wrap tightly. Refrigerate 1-2 hours. (You can leave in the fridge for a few days if you want a longer ferment time.) While the dough is in the refrigerator, make your filling so it can cool.
On a lightly floured surface, roll out dough to a standard pie crust thickness. I used a 4" bowl to cut out circles. Place cut-outs in the fridge as you go. It helps to keep your rolling pin floured so the dough doesn't stick.
Filling
Add all ingredients to a saucepan. Heat until all berries burst. Remove from heat and let cool before assembling.
Assemble
Preheat oven at 400 degrees.
Beat together the egg yolk and half & half. Save the whites to help seal your pastry.
Take 4 crusts out at a time. Add 1 tbsp of cream cheese to each pie crust. Place 2-3 tablespoons of berry mix in the cent of the dough. (Depending on the size of your dough you may need to alter these amounts.)
Using your fingers, spread egg white on the edge of half the pie crust. Fold in half. Using a fork, crimp and seal the edges. Brush each with egg yolk and half & half mixture. Cut small vent holes in the top of each pie.
Bake for 20 minutes on parchment lined baking sheet.
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