I am so pumped to be sharing my passion for cooking on this blog. I enjoy savory food, but I love baking. What’s weird? I don’t often eat what I bake. I just like the creative process and I really am seeking the pleasure of making something that tastes good, which has alternative ingredients. I usually eat whole foods, but it is summer time. Therefore it is party time. I don’t know about you, but it seems like a ton of my family has birthdays in June. What do you eat when you’re at a cook out or a birthday party or a baby shower? What do you take? Look no further! For the most part I’ve tried to pick ingredients in season as well, which you can find locally. I’m a big fan of supporting your local economy and farmers (or in growing it yourself, there is a certain amount of self-satisfaction and reward from being self-sufficient). Plus farmers markets are fun, I can meander around the farmer’s market all day (and now you can actually find me there with my own booth)! Enough babble that’s what the about section is for. My recipe today is for little Berry Hand Pies. Today I adapted Elana’s Pantry Gluten Free Tart Crust. Click the link to get it and then I will explain how to make the individual pies.
What you Need:
- One batch of Elana’s Pantry Gluten Free Tart Crust
For the Filling
- 1/2 cup berries (mine had blueberries, strawberries, blackberries, and raspberries)
- 2 tbsp raw honey
- 2 tsp coconut flour
- 1 tsp vanilla
- 3 tbsp water
To Make: Make your pie crust. I then split the dough in half. I rolled the dough between two pieces of parchment paper. Cut circles, either with a cookie cutter or just with the top of a glass. Remove carefully, I used a little Pampered Chef spatula. Place on a greased cookie sheet (I sprayed mine with coconut oil). Lay down 7 circles (that’s how many I got from one batch), save the other 7 for pie tops. Meanwhile on the stove top, cook the filing mixture until it begins to thicken. Use a spoon to dollop filling into the center of each circle. Now take another circle, place it on top of the filling. Gently seal it with a fork around the edges. Repeat for the remaining pies. I then beat an egg and brushed it onto the top of each one. Bake at 350 for about 15 minutes. Let cool and serve! I like this recipe because they’re easier to hold and make better party food rather than a sloppy plate. Plus you can fill them with an assortment of flavors: Balsamic Strawberry, Chocolate Caramel, Apple, Maple Bacon. I may even try a savory kale one, but change the shape so it has more of a poptart feel. We’ll see, you never know what flavors I’ll string together.