Vegan Blueberry Peach Hand Pies

Ingredients

• 6 cup all-purpose flour (Unbleached; the source also suggests substituting a gluten-free flour blend.)
• 6 tbsp DIY caster sugar (The source says to make it by pulsing vegan or organic sugar in a blender; organic powdered sugar can be substituted.)
• 1 cup organic palm shortening
• 1 cup vegan butter or margarine (The source used organic whipped Earth Balance.)
• 9 tbsp ice water (Use up to this amount; add slowly and stop as soon as the dough forms a ball. The source used almost all of it.)
• 6 cup frozen fruit (The source used a combination of blueberries and peaches; other fruit may be substituted.)
• 1 cup sugar (Raw, vegan, or organic sugar.)
• 0.25 cup cornstarch
• 2 tbsp lemon juice
• parchment paper (For lining two baking sheets.)

Steps

1. 1

   If you do not already have caster sugar, make it by putting vegan or organic sugar in a blender and pulsing it a few times.

2. 2

   Fit a stand mixer with the paddle attachment. Add the flour, caster sugar, palm shortening, and vegan butter to the mixer bowl. Mix until combined. A food processor fitted with an S blade can be used instead; knead by hand only if neither appliance is available.

3. 3

   With the mixer or food processor running, drizzle in the ice water slowly. Stop as soon as the dough begins forming a ball; the source used almost all the water.

4. 4

   Divide the large batch of dough into three portions. Wrap each portion and refrigerate for 20 minutes. Make the filling while the dough chills.

5. 5

   Stir the frozen fruit, sugar, cornstarch, and lemon juice together in a medium saucepan over medium heat.

6. 6

   When the filling starts to bubble, reduce the heat to a simmer and cook until it thickens, about 15 minutes. Remove it from the heat and let it cool.

7. 7

   Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

8. 8

   Take one portion of dough from the refrigerator, unwrap it, and roll it as thinly as possible without tearing; the source rolled it to about 1/6 inch (4 mm).

9. 9

   Cut shapes from the rolled dough with a cookie cutter, jar lid, glass, knife, or scissors. Cut eye and mouth openings into half of the shapes if making ghost pies.

10. 10

    Place a dough shape without openings on a parchment-lined baking sheet. Spoon a little cooled filling into its center, leaving room around the edges so it will not seep out and the pastry can seal.

11. 11

    Cover with a matching dough shape with openings. Press all the way around the edges to seal the hand pie.

12. 12

    Repeat rolling, cutting, filling, and sealing with the remaining dough and filling until the baking sheet is full; continue in batches as needed.

13. 13

    Bake at 375°F (190°C) for 20–30 minutes.

14. 14

    Cool the hand pies completely before transferring them to a lidded container. Serve with icing if desired; the source recommends lemon icing.

Notes

Makes 28 hand pies. The source gives a bake-time range of 20–30 minutes, while its heading lists 20 minutes. Its instructions do not specify icing ingredients or a recipe for lemon icing. The filling has an optional Instant Pot method: pressure cook on high for 3 minutes with the lid locked and set to sealing, then allow a natural release.

Nutrition per serving

• dessert
• vegan
• dairy-free
• egg-free
• hand pies
• baked
• Halloween
• picnic