© 2012 Mel blueberrypieb

Blueberry Lemon Verbena Pocket Pies

These are so cute I can hardly handle it.

The idea for these started off with trying to come up with ways to use of the lemon verbena that I planted. It’s a little out of control. Lemon verbena and blueberries go well together. Little pies that can be nibbled on are more likely to be eaten that a large pie that is harder to pick at. Oh but believe me I would find a way. I like to nibble.

I chose to use a cream cheese pie dough for these because cream cheese and blueberries=perfect for each other. I also find that its a tastier, more flavorful dough than regular pie dough. Its definitely less flaky than a traditional pastry, but if you’re a flaky pie crust purist, I’m sure you could use that instead.

Blueberry Lemon Verbena Pocket Pies

For the cream cheese pastry:

1 1/2 cup all purpose flour

3 Tbsp sugar

1/8 tsp salt

1/2 cup (1 stick) cold unsalted butter, cut into 1/2 inch cubes

1 (8 oz) package cream cheese cut into 10 cubes

1 large egg, lightly beaten (for egg wash)

For the filling:

1 1/2 cups blueberries

1/4 cup sugar

2 Tbsp fresh lemon verbena (chopped)

2 Tbsp fresh lemon juice

2 Tbsp butter, melted

1 tbsp cornstarch

1. First make the pie dough. In the bowl of a food processor, combine the flour, sugar and salt. Pulse a few times just to combine. Add the cold butter and process for about 10 seconds. The mixture will look like fine crumbs. Then add the cream cheese and pulse about 30 times until you get a crumbly dough that looks like this.

2. Turn the dough onto a piece of plastic wrap, form into a rough flat circle and chill for at least 30 minutes. Meanwhile make the filling.

3. Combine the filling ingredients in a medium bowl and allow to sit for awhile to let the juices marinate.

4. Preheat oven to 350 F. Roll out the chilled dough to about 1/8 ” thickness.

5. Using two sizes of fluted cutters (I used 3″ and 2 5/8″ cutters) cut 16 circles of each size.

6. Set the smaller of the two size circles on two sheet pans lined with parchment or silpat. Spoon a bit of the filling onto each pastry circle.

7. Now cover them up with the larger circles. Gently crimp the edges to seal with a fork. Using a small pair of scissors, make a little cut in the top.

8. Gently brush the tops with a bit of the egg wash. Bake for about 25 minutes or until golden brown and the juices bubble and make blueberry goo on your baking sheet. Allow to cool on the sheet pan before moving to a cooling rack to cool completely. They keep covered at room temperature for about 5 days. They’re delicious warm and eaten with a fork like a piece of pie but equally delicious at room temperature as a grab and go snack!

 

 

One Comment

  1. Posted August 26, 2012 at 1:31 pm | #

    I don’t think these would last too long in my pocket… ;-)

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