Lemon blueberry mascarpone hand pies are a delightful pastry that combines the tangy flavor of lemon with the sweetness of blueberries, all enveloped in a flaky crust. These hand pies are perfect for a dessert, snack, or even a charming addition to a brunch spread. Whether you’re looking to impress guests or indulge in a sweet treat during the week, this recipe serves as a fantastic go-to.
Why Make This Recipe
Making lemon blueberry mascarpone hand pies is not just about creating a tasty treat—it’s about enjoying the process of baking and the satisfaction of achieving a beautiful pastry. This recipe uses fresh ingredients that celebrate the flavors of summer and autumn alike. The light and creamy mascarpone cheese paired with the sweet-tart blueberries and zesty lemon create a balanced dessert that is both refreshing and rich.
Moreover, hand pies can be a versatile dessert that suits many occasions. From casual family get-togethers to elegant parties, these hand pies fit right in. Additionally, making your own hand pies allows you to control the ingredients, which is particularly important for those with dietary restrictions. With gluten-free flour included in the recipe, this dish can cater to gluten-sensitive individuals as well.
How to Prepare Lemon Blueberry Mascarpone Hand Pies
Ingredients:
- 2 1/2 cups gluten-free one-to-one baking flour
- 2 Tbsp sugar
- 1 tsp salt
- 1 cup unsalted butter
- 2/3 cup cold water (plus additional tablespoons as needed)
- 1 egg white (for egg wash on crust)
- 1 pint fresh blueberries
- 1/2 tsp cinnamon
- 1 Tbsp lemon juice
- 1/2 Tbsp lemon zest
- 4 Tbsp sugar
- 3 Tbsp arrowroot starch or corn starch
- 16 oz mascarpone cheese
Instructions:
- Preheat the Oven: Start your oven by preheating it to 375°F (190°C). Preheating is crucial as it ensures that your hand pies start baking at the right temperature for the best texture.
- Prepare the Dough: In a large mixing bowl, combine the gluten-free flour, sugar, and salt. These three ingredients create the base of your pie crust. Make sure to mix them well to ensure even distribution.
- Incorporate the Butter: Cut the unsalted butter into small cubes and add them to your flour mixture. Using a pastry blender or a fork, cut the butter into the flour mixture until you achieve a texture that resembles coarse crumbs. This step is essential: the pieces of butter create air pockets that help the crust become flaky while baking.
- Add Water: Gradually stir in the cold water, mixing until the dough comes together. If the dough feels crumbly, add additional tablespoons of cold water—this can vary based on humidity, so be attentive to the texture. You want a slightly sticky, cohesive dough.
- Chill the Dough: Form the dough into a ball or disc shape, wrap it in plastic wrap, and refrigerate for about 20 minutes. Chilling the dough helps firm it up and makes it easier to roll out.
- Prepare the Filling: While the dough is chilling, prepare your filling. In another large mixing bowl, combine the fresh blueberries, cinnamon, lemon juice, lemon zest, sugar, and arrowroot starch. This mixture provides a wonderful burst of flavor—make sure to gently stir the ingredients so as not to break the blueberries.
- Roll Out the Dough: Once the dough has chilled, lay out a sheet of parchment paper on a lightly floured surface. Roll the dough into a large circle, about 12-14 inches in diameter, and keep it as thin as possible (around 1/8 inch). Thinner pastry tends to bake more evenly and crisply.
- Shape the Stars: Using a cookie cutter, cut out star shapes (or any shape you prefer) from the rolled dough. Place them on a baking sheet lined with parchment paper. Don’t worry if some dough remains; you can reroll it to make more shapes.
- Assemble the Pies: Take one star shape and place approximately 1 1/2 tablespoons of mascarpone cheese in the center. Next, add about 2 tablespoons of the blueberry filling on top of the cheese. Place another star shape on top and seal the edges by pressing them gently together. To ensure a good seal, use a fork to press down along the edges.
- Add Ventilation: Use a sharp knife to cut three small slits in the top of each pie. These allow steam to escape during baking, preventing any sogginess.
- Brush with Egg Wash: In a small bowl, whisk the egg white and brush it over each star. This step adds a lovely golden sheen to the hand pies once baked.
- Sprinkle Sugar: For added sweetness and a slight crunch, sprinkle sugar on top of each pie before placing them in the oven.
- Bake: Place the tray in your preheated oven and bake for about 30 minutes, or until the pies are golden brown and crisp.
- Cool and Serve: After baking, allow the pies to cool on the tray for a few minutes before transferring them to a wire rack. Let them cool down before serving to allow the filling to set.
How to Serve Lemon Blueberry Mascarpone Hand Pies
Lemon blueberry mascarpone hand pies can be enjoyed on various occasions. They make charming additions to brunch tables, dessert buffets, or picnic baskets. Serve them warm or at room temperature, with a dusting of powdered sugar for a touch of elegance.
For an impressive presentation, pair them with a scoop of vanilla ice cream or a dollop of whipped cream. You might even consider serving them alongside a refreshing lemon sorbet for a zesty contrast.
These hand pies also pair beautifully with tea or coffee. When entertaining, provide a variety of beverages to complement the pastry; for example, a herbal tea can enhance the lightness of the dish.
How to Store Lemon Blueberry Mascarpone Hand Pies
To keep your hand pies fresh, store them in an airtight container at room temperature. They are best enjoyed within 2-3 days of baking. If you want to extend their shelf life, consider refrigerating them, where they can last about 5 days.
For longer storage, you can also freeze them—baked or unbaked. If freezing before baking, layer the individual hand pies with parchment paper in a freezer-safe container. When you’re ready to enjoy them, bake directly from frozen but add a few extra minutes to the bake time.
Avoid waste by ensuring leftover pastries are well stored. If you have overly ripe blueberries, use them up in these hand pies instead of letting them go to waste.
Tips for Mastering Lemon Blueberry Mascarpone Hand Pies
Choose Quality Ingredients: The quality of your ingredients matters. Fresh blueberries will yield the best flavor, and using high-quality butter enhances the richness of the crust.
Monitor the Moisture: Gluten-free flours can vary in absorbency, so be mindful of how much water you need. It’s okay to add a little more as needed.
Don’t Overwork the Dough: To achieve a flaky pie crust, avoid overmixing or overworking the dough. Handle it gently and roll it out quickly.
Adjust Sweetness: Depending on how sweet your blueberries are, you might want to adjust the amount of sugar in your filling. Taste as you go!
Experiment with Shapes: While stars are fun, don’t hesitate to try different shapes. Use cookie cutters in various forms to create a playful assortment.
Variations
- Filling Alternatives: Swap blueberries for other fruits like strawberries, raspberries, or peaches. Each fruit will give a different flavor profile and texture.
- Spices: Add nutmeg or cardamom for a different flavor twist in your filling.
- Dairy Alternatives: If you’re looking for dairy-free or vegan options, consider using vegan cream cheese in place of mascarpone.
- Seasonal Touches: Embrace seasonal flavors by adding seasonal spices (like pumpkin spice in fall) or additional zest from seasonal citrus fruits.
- Jams or Preserves: Use lemon or blueberry jam in place of fresh fruit for a more intensely flavored filling.
FAQ
1. Can I use regular flour instead of gluten-free flour?
Yes, if gluten is not a concern, you can use regular all-purpose flour in place of gluten-free flour. The texture may differ slightly, but the flavor will remain the same.
2. Can I make the dough in advance?
Absolutely! You can make the dough the day before and refrigerate it overnight. Just remember to let it sit at room temperature for a few minutes before rolling it out.
3. How do I know when the hand pies are done baking?
Your hand pies are ready when they are golden brown and feel firm to the touch. You can also check for bubbling filling around the edges.
4. Can I skip the mascarpone cheese?
While mascarpone adds creaminess, you can opt for other cheeses or even skip it entirely. Keep in mind that the texture and richness of the pie will change.
5. Do these hand pies freeze well?
Yes! Whether baked or unbaked, these hand pies freeze beautifully. Just ensure they are in airtight containers and properly labeled to avoid freezer burn.
By embracing the joy of cooking and following these detailed instructions, creating lemon blueberry mascarpone hand pies can be a rewarding experience. They represent a blend of flavors and textures that are sure to please anyone’s palate. Happy baking!