Rhuberry Handpies
When I was very young, my nana had rhubarb growing in her back yard and I can recall her cutting off two stalks, sprinkling them with sugar, and handing one to me; we would eat and laugh and be happy. Now that Anthony and I have a home of our own, we also have rhubarb. Our plants were there long before we bought the house and are very well established. They poke their heads out of the ground shortly after the snow is gone and by memorial day, they are typically 3 - 4 feet high.
This time of year, pies reign supreme, and rhubarb pie is one of my favorites. With such a pleasantly tart flavor that all you need is a touch of sugar to really make rhubarb sing. This year, as the rhubarb was coming up, I began to think about what I want to do with it. Pies of course came to mind, then unusual things like jams and sauces (more on that at a later date). As I harvested a dozen or so stalks, I came inside and looked through my freezer and found a bag of frozen blueberries that needed to go, and this recipe was born. Rhubarb Blueberry Handpies. These puppies are delicious, easy to make and freeze exceptionally well so you can make a big batch and enjoy them later.
Blueberry-Rhubarb Handpies
Ingredients
For the filling
4 cups rhubarb, chopped
1½ cups blueberries
1 cup sugar
2 tablespoons lemon juice
1 tablespoon brandy
1 tablespoon corn starch
For the dough
4 cups flour
1 teaspoon baking powder
1 tablespoon sugar
1¾ cups crisco
1 egg
½ cup cold water
1 tablespoon vinegar
For baking
1 egg, whisked
¼ cup raw sugar
Directions
In a large pot, cook the rhubarb, blueberries, sugar, and lemon juice over medium heat until the sugar has dissolved and the fruit is softened. Add the brandy and cornstarch, simmer for 2 minutes, and remove from heat to chill.
Combine the flour, baking powder, and sugar in a large bowl and set aside.
In a food processor, pulse the crisco, egg, vinegar, and water. Slowly add the dry ingredients and pulse until a dough forms. Dump the mixture out onto a floured surface and gather it together to form two disks, chill for an hour.
Roll out the dough until it is about ⅛ inch thick. Using a biscuit cutter or knife, cut the dough for the hand pies. Line the dough up on a parchment-lined baking sheet.
Roll and cut the second dough disk and set them aside.
Place one tablespoon of filling on top of a dough cutout and wet the edges lightly with water. Top it with another piece of dough and use a fork to seal the edges.
Cut slits in the tops of the hand pies, brush the tops with the egg and sprinkle with sugar. Bake for 35 - 40 minutes or until the pies are golden and flakey.
