I love doing the King Arthur Flour Bakealong every month, I really look forward to it, their recipes are so delicious and almost fool proof and this one is no exception. The crust from the little bit of lamination and sour cream is so flaky and moist, a perfect little pie!
2 cups King Arthur Unbleached All-Purpose Flour
3/4 tsp salt
1/2 tsp baking powder
1 cup cold unsalted butter, cut into small pieces
1/2 cup cold sour cream
2 cups fresh blueberries
2 tbsp cornstarch
1/3 cup granulated sugar
1 pinch of salt
1 tbsp lemon juice
1 large egg, beaten
2 tbsp white sparkling sugar, for garnish
1. To make the pastry: whisk together the flour, salt and baking
powder. Add the butter, working it in to make a course,
crumbly texture. Butter should be pea size.
Add the sour cream and stir until mixture starts to come
together in chunks, turn out onto floured work surface and
bring it together with a few quick kneads.
Pat the dough into a rough log and roll into an 8″ x 10″
rectangle, dust both sides with flour, and starting with the a
shorter end, fold it in 3 like a business letter. Flip dough
over, roll out again and fold it in 3 again. Wrap dough and
chill for at least 30 minutes.
2. To make the filling: rinse and drain the blueberries, place
into a saucepan. Whisk the cornstarch with the sugar and pour
over the berries, add the salt and lemon juice stirring to
Place the saucepan on a burner set to medum-high heat and cook,
stirring until small amount of liquid in the bottom of the pan
comes to a simmer. Reduce heat to a medium and continue to
cook, stirring frequently, until the mixture starts to thicken,
about 5 minutes, transfer to a bowl and let cool to room
3. Preheat oven to 425F, place a rack on the middle shelf, line a
baking sheet with parchment paper.
4. To assemble the pies, roll the dough to a 14″ x 14″ square.
With a straight edge and pastry wheel, cut out 16 3 1/2″
squares. Divide the filling among the 8 squares using a
heaping tbsp for each. Brush each square with the egg along
the edges. use a knife to cut a vent into each remaining
square. Top each square with a vented square, and press the
edges together with the tines of a fork.
Brush the top of each pie with the egg and sprinkle with the
Bake 18-20 minutes, until they’re a light golden brown.
Remove from oven and let cool for 20 minutes before serving.