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Wild Huckleberry Hand Pies with Vanilla Bean Glaze

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These wild huckleberry hand pies feature a flaky crust filled with tangy-sweet wild huckleberries and are topped with a creamy vanilla bean glaze. Perfect for a quick, handheld summer dessert that combines rustic charm with refined flavor.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (300 g)
  • 1 cup unsalted butter, cold and cubed (227 g)
  • 2 tablespoons granulated sugar (for dough)
  • ½ teaspoon salt (for dough)
  • 6–8 tablespoons ice water
  • 2 cups wild huckleberries, fresh or frozen (about 300 g)
  • ½ cup granulated sugar (100 g) for filling
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon cornstarch
  • ½ teaspoon vanilla extract (optional)
  • 1 cup powdered sugar, sifted (120 g)
  • 2–3 tablespoons whole milk or half-and-half
  • 1 teaspoon vanilla bean paste or seeds from ½ vanilla bean pod
  • Pinch of salt (for glaze)

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut into the flour using a pastry cutter or food processor until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, one tablespoon at a time, mixing gently until dough just holds together. Wrap in plastic wrap and chill for at least 30 minutes.
  2. Prepare the Filling: Combine wild huckleberries, sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently, until thickened and berries burst, about 5–7 minutes. Remove from heat and stir in vanilla extract if using. Let cool to room temperature.
  3. Roll and Cut the Dough: On a lightly floured surface, roll dough to about ⅛ inch (3 mm) thickness. Cut 4-inch (10 cm) circles using a round cutter. Gather scraps, re-roll once, and cut more circles to yield about 12–14 rounds.
  4. Assemble the Hand Pies: Place a heaping tablespoon of cooled filling in the center of each dough circle, leaving a ½ inch (1.3 cm) border. Brush edges with water to seal. Fold dough over to form half-moon shape and press edges firmly with a fork. Place pies on parchment-lined baking sheet.
  5. Brush and Bake: Preheat oven to 375°F (190°C). Brush tops with milk or beaten egg for a golden crust. Cut small slits on top to vent steam. Bake 20–25 minutes until golden brown and crisp, watching closely near 20 minutes.
  6. Make the Vanilla Bean Glaze: Whisk powdered sugar, milk or half-and-half, vanilla bean paste, and pinch of salt until smooth and glossy. Adjust milk to desired drizzle consistency.
  7. Cool and Glaze: Transfer baked pies to a cooling rack. When warm (not hot), drizzle glaze generously over each pie. Let glaze set about 10 minutes before serving.

Notes

Keep butter cold to ensure flaky crust. Brush edges with water to prevent leaks. Do not overfill pies to avoid bursting filling. Wait until pies are warm before glazing to prevent glaze from melting off. Frozen wild huckleberries can be used but should be thawed and drained before cooking filling. Dough can be made a day ahead and refrigerated. For gluten-free, substitute flour with almond or gluten-free baking blend. For vegan, use dairy-free butter and plant-based milk; aquafaba can replace egg wash.

Nutrition

Keywords: wild huckleberry hand pies, vanilla bean glaze, summer dessert, handheld pies, berry hand pies, easy dessert, homemade pies

Find it online: https://bitesienna.com/wild-huckleberry-hand-pies-recipe-easy-homemade-vanilla-bean-glaze-delight/