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Wild Blueberry Pies

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“From Better Homes and Gardens, June 2002. It is recommended that you make the filling at the last minute so that it does not get too juicy. The picture in the magazine shows them made flower-shaped and they are indescribably cute! I'm sure you could squeeze more pies out of this recipe by re-rolling your extra dough as well.”
READY IN:
49mins
YIELD:
8 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a large baking sheet with foil.
  2. Set aside.
  3. In a medium mixing bowl blend flour, salt and cardamom.
  4. Cut in shortening/butter until pea-sized.
  5. Sprinkle 1 Tbs of water over part of the mixture, toss with a fork.
  6. Push moistened dough to the side of the bowl.
  7. Repeat, using 1 Tbs of water at a time, until dough is moistened.
  8. Divide dough in half and form into flat rounds.
  9. If your dough is too sticky at this point or you are making it in advance, cover it in saran wrap and refrigerate.
  10. On a lightly floured surface, roll one half of your dough into a 16x8 inch rectangle.
  11. Use a 4 inch round or scalloped cutter to cut 8 circles.
  12. Stack cutouts between pieces of waxed paper.
  13. Repeat with remaining dough to make 16 cutouts, total.
  14. Preheat oven to 375F.
  15. To make filling simply stir together all ingredients in a medium bowl.
  16. Place 8 pastry cutouts 2 inches apart on your foiled baking sheet.
  17. Spoon about 2 Tbs filling onto each.
  18. Moisten edges with water and place remaining cutouts on top of each.
  19. Seal edges with a fork.
  20. Prick tops of pies as well to allow the escape of steam.
  21. Brush each with beaten egg, sprinkle with sugar.
  22. Bake 18-20 minutes or until golden brown.
  23. Remove from pan, cool on wire rack.

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