These blueberry hand pies were inspired by some blueberries I had lying around – though not in a good way. I picked up some blueberries on sale from the supermarket, intending to eat them with my breakfast. (In truth, I have always shied away from buying berries because I assumed they were too expensive). When I grabbed a few for a snack, I was greatly disappointed. They were tasteless, not at all like the blueberries I have tasted picked fresh from the ground, and they had a watery, mealy texture. In short, they really weren’t of high enough quality to eat on their own as a snack. (This is another situation in which that nagging voice in my head tells me that I REALLY need to start shopping at the farmers market – my reluctance to do so is a subject I will save for another post.)
Not willing to throw them out, I figured that they would probably taste better if they were cooked into some sort of dessert like thing (in other words I tried to mask the lack of blueberry flavour with sugar and lemon juice). Years ago I used to make pies frequently, but somehow I lost my fool-proof dough recipe (I know it contained vodka – but that’s all I’ve got). This time, I thought I would go with something different – hand pies.
There are many things about hand pies that appeal to me – the sense that I am making a homemade version of a processed food like a pop tart or those little McDonalds apple pies that came in those little cardboard boxes, the individual portions that make it reasonable to have a pie when there is no special occasion and no one to share it with, and, though M and I ate all of these in a few days, the option of freezing them (assembled but not yet baked) and having a freshly baked tiny pie at any time.
I followed this Blueberry Hand Pie recipe from Bon Appetit. I did not have the raw sugar called for in the recipe. As a result I found that they were not quite sweet enough. I solved this problem by drizzling honey over the pies and they were perfect.
Side note: this blog seems to be developing into a straight-up recipe blog, which is not at all my intention for it, and I do have a few non-recipe posts planned. In the meantime I am trying to let this blog be what it is: not exactly right but getting there. This is difficult for me, I am a bit of a control freak/perfectionist - but the project of this blog is about incorporating the making of material things into my everyday life, and I think the willingness to do things imperfectly and let things exist in progress is a necessary part of learning to make.