Inspiration from these.
Make a double crust of your favourite pie pastry.
Mine's:
2 cups flour
2/3 cup shortening
7 tbs freezing water
Make a thick, jammy filling in a saucepan with:
1/2 the juice of a lemon
1 1/2 cups blueberries
1/3 cup sugar
1 egg for sealing and washing.
Roll half pastry out at a time, keeping the rest chilled, on a well floured board. Make it as thin as possible. Mark off in 3 x 2 inch rectangles. Scrape them off carefully and place on a parchment lined tray.
Using a very small spoon, smear a portion of blueberry filling down the centre of one rectangle lengthwise. Dab the edges of the rectangle with egg, place another pastry piece on top, press down with fingers to seal then crimp together with a fork. Pierce with a skewer four times down the middle to prevent explosion.
Brush tops with egg and splash with a bit of granulated sugar.
Multiple re-rollings yielded 20 pielets
Bake at 350°F for 23ish minutes or until golden brown.
Make a double crust of your favourite pie pastry.
Mine's:
2 cups flour
2/3 cup shortening
7 tbs freezing water
Make a thick, jammy filling in a saucepan with:
1/2 the juice of a lemon
1 1/2 cups blueberries
1/3 cup sugar
1 egg for sealing and washing.
Roll half pastry out at a time, keeping the rest chilled, on a well floured board. Make it as thin as possible. Mark off in 3 x 2 inch rectangles. Scrape them off carefully and place on a parchment lined tray.
Using a very small spoon, smear a portion of blueberry filling down the centre of one rectangle lengthwise. Dab the edges of the rectangle with egg, place another pastry piece on top, press down with fingers to seal then crimp together with a fork. Pierce with a skewer four times down the middle to prevent explosion.
Brush tops with egg and splash with a bit of granulated sugar.
Multiple re-rollings yielded 20 pielets
Bake at 350°F for 23ish minutes or until golden brown.
Enjoy with a steaming beverage.