These sad little blueberry hand pies were a bust, and borne out of my impatience 🙁
I generally have excellent results with King Arthur Flour recipes. This one would have been pretty fabulous had I worked the dough properly.
The recipe has multiple steps – make your pie dough, let it chill, make your filling, let it cool down, put your pies together, then bake. You’ll need a bit of patience!
Winging It Always Works…
I did everything right until rolling out the dough into squares. Instead of measuring correctly, I eyeballed it CUZ THAT’S HOW I ROLL. So I had some thick dough pieces, some thin, and some with no tops because I ran out of dough 🙁
At this point I had to roll and re-roll the dough to correct my sizing issue, but by then my dough was soft and half-melted while I rolled them back out.
I even thought to myself, ‘Maybe I should chill these first…the butter in the dough isn’t firm anymore,’ but ignored that sage advice because I was in a rush to get it done.
My result was a mass of too-quickly-browned blueberry hand pies that were raw in the middle.
Upside – they tasted pretty good! Which tells me it’s not King Arthur Flour’s fault – it’s most definitely my own. Note that the original recipe even TELLS YOU to refrigerate the dough if at any time it becomes too hard to work with. See how perceptive I am?? 😉
The moral of the story is once I start rushing through a step in my baking (which I truly love doing!), then maybe it’s time to take a break and call it a day 🙂
Original recipe here.