King Arthur Flour July Bakealong: Blueberry Hand Pies

IMG_8678My second King Arthur Flour bakealong! And performed in the appropriate month too. This month’s challenge is Blueberry Hand Pies (recipe here).

I made these on one of those hot and humid summer days during which I’m pretty sure you’re never supposed to make pastry. My cold butter went from rock hard to a melting mess pretty quickly; I’m sure my hot hands didn’t help either. My dough made many more trips and spent a lot more time in the fridge than the recipe suggested. I spent all afternoon just popping it in and out of the refrigerator before I even got around to rolling and cutting the little pie squares.


The results were totally worth it though. I really loved the way these turned out. The pastry was super flaky and had a nice crispness to it. If you love pie crust, and I do, there’s lots of crust. The blueberry filling is just a little sweet and pairs very nicely with pastry. I’m eagerly anticipating having the leftovers with coffee tomorrow morning!


An Update

Had some hits and misses this past week… My Pampered Chef pizza stone (less than 3 months old) shattered in the line of duty a week and a half ago. I was making the Pizza Margherita from Maggie Glezer’s Artisan Baking book (which turned out superbly may I add). However, its absence has kind of tied my hands in terms of baking the past several days since I was relying so heavily on my stone. I am thinking that maybe my replacement stone is en route, although who the hell knows. I still have yet to mail the broken one back, an act whose necessity baffles me, since it (a) is shattered and (b) weighs 8 frigging pounds. Can’t I just send Pampered Chef a photo or something?

So, I’ve made the aforementioned (previous post) Dutch Apple Pie — yummy, and a Lemon Meringue Pie (from King Arthur’s Baker’s Companion) — watery, weepy, caustically sweet and fairly unyummy. I made some Whole Wheat bread dough at my Happy Whole Grains class and baked it into bread at home last Saturday. In a quest for non-stone using recipes, I began coming all my books for appropriate recipes, and then I hit another roadblock – I was running dangerously low on yeast. Of course, me being me, this leads to more drama… buying more yeast. Normally I would go to the grocery store and buy more of usual yeast – the 4-ounce jar of Fleischmann’s Rapid Rise for $6.50, but I wanted to try the SAF Instant Yeast (1 pound! Just $5.50!) in the KA catalogue. To anyone else this would be simple enough but it led to weighty decisions regarding shipping prices and the maximizing of value for said shipping prices. You get the picture.

This morning I made (AKA – 2 days ago I started making) the crusty hard rolls from the King Arthur Baking Companion. No stone, and little yeast. Worked great and we’ve been eating them all day. The End (for now).

Waiting On Pie Dough…

I am killing time while I wait for my pie dough to soften. At least I think I am supposed to let it soften. I made it in class on Saturday and it’s much harder than the dough I rolled out that morning, possibly because the other dough was made with shortening and/or more recently. I know I’m supposed to keep it cold while I work with it, but it’s just a solid brick right now. Fun, fun. Anyway, I am making a Dutch Apple Pie for P., with the recipe from class. Ah, there goes the timer — time to try rolling it again.