Today is the all new International holiday, Pie Party! Okay it’s not actually an International holiday, it’s an idea dreamed up by some friends of mine on Twitter. We all love pie, and want to help people get over their fear of making pie. So it was decided that July 5 should be a Pie Party, where everyone posts a photo of a pie they’ve made. I’ve been working on a rustic healthy pie recipe using fresh ground whole wheat and organic sucanat. It took a few attempts, but I’ve finally created an easy pie recipe that is good for you, tasty, and looks good messy!Normally hand pies are completely enclosed, but I wanted the filling of fresh berries to get shown off. If you’re making this when berries aren’t in season, you can use frozen strawberries and raspberries, so this is great year round!
I’m currently making these with fresh berries from my garden and I couldn’t be happier!
Make sure to use parchment paper when baking the pies. The berries do release some juice and the pies can really stick. DO NOT use waxed paper, voice of experience speaking. Your pies will stick to the paper and eating paper is no fun past the age of four.
Lastly, if you don’t have whole wheat flour or sucanat, you can substitute all purpose flour and white sugar, just don’t call it healthy!
I’m off to take a nap now, I put in 11 hours yesterday running the cultural stage at our July 4th Festival. There were a good 15,000 people or so!!!
So, if you’ve made a pie and have a picture, post a link in the comments, I’d love to see it!
Rustic Strawberry Raspberry Mini PiesPrep time: 45 minutes Cook time: 35-45 minutes Total time: 1 hour 20 minutes to 1 hour 30 minutes Yield: 5 small pies
- 500 g (1 1/2 cups)
soft white whole wheat flour, plus extra for dusting
- 8oz (1 stick)
salted butter, cut into cubes
- 15 g (2 1/2 tsp)
- 4-5 TBS
ice cold water
- 1 1/2 cups
sliced strawberries, fresh or frozen
- 3/4 cup
raspberries, fresh or frozen
- 2 TBS
- 1 TBS
soft white whole wheat flour
- 1/2 tsp
- Make the crust dough by placing the flour, butter and sucanat into the bowl of a food processor. Pulse until crumbly.
- Add ice water one Tablespoon at a time, pulsing until a dough is formed that stays together when you press it (sometimes I need 4 TBS, sometimes 5).
- Divide dough into five balls and dust with flour. Wrap each ball with plastic wrap and press into a disk. Place in the freezer for 15 minutes.
- Prepare the filling while dough chills by placing strawberries and raspberries in a bowl. Sprinkle with sucanat, flour and cinnamon and mix to coat.
- One at a time, remove dough disks from freezer, unwrap and place between two sheets of wax paper. Roll into a circle and place on a sheet of parchment on a cookie sheet.
- Spoon 1/5 of the berry filling into center of each dough round and fold the edges up over the berries, crimping and pressing between your fingers to form the walls of your pies.
- Place pies in the fridge for 15 minutes while preheating the oven to 400.
- Bake 35-45 minutes until crust is golden brown.
Approximate cost/serving: I buy wheat and sucanat in bulk from Azure Standard and grind it myself. The berries I’m growing myself. Butter and cinnamon I get in bulk from Sam’s club. That made this recipe just 75 cents for 5 little pies!!! Some couples split a pie so we had seven servings. That’s just 11 cents a serving!!!! Granted, it will cost more if you’re buying flour and berries, but it’s still very affordable.
Vegetarian: There’s no meat but there is butter.
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