A few weeks ago we had a fun day in Connnecticut where we went blueberry picking and out to dinner for delicious kosher Indian food for with Naomi Nachman’s family. It was a jam-packed and super fun day catching up and, of course, talking a lot about food! Both the blueberry picking and the Indian food are what inspired to make this out of the box dessert…Blueberry Cardamom Hand Pies. I mean, can a Southern classic with an Indian twist be any more on brand for me?!?
See, when we got home we had tons blueberries to use up and I began to brainstorm what to make with them. Blueberry handpies were the first thing that came to mind. I was also inspired by the flavors I had eaten at the Indian restaurant so I mixed in some cardamom into the blueberry filling. I know it might sound out of the ordinary but trust me it works!
Little did I know I had created one of my all time favorite flavor combinations, blueberries and cardamom. The strong, aromatic, and citrusy flavors of the cardamom just pairs so well with the tart blueberries. Seriously it’s a match made in heaven! As good as the hand pies were though, I knew I wanted to add one more layer of flavor. I whipped up a super easy to make a lemon cardamom glaze that takes it to a whole other level!
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 sticks of cold butter, cut into 1/2 inch cubes
- 1 egg
- 1/3 cup ice cold water
- 1 cup powdered sugar
- Pinch of ground cardamom
- 1/2 teaspoon lemon juice
- 1 tablespoon water
- 2 cups blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cardamom
- In a large bowl combine the flour, sugar, and salt. Cut the butter into the flour mixture, with your hands or a pastry cutter, to size of peas. In a separate small bowl, combine the water and egg. Pour the wet ingredients into the dry ingredients and mix until it just comes together. Then divide the dough into two pieces and wrap them in plastic wrap. Place the wrapped doughs in the fridge for at least an hour before rolling.
- In a small bowl combine the powdered sugar, lemon juice, water, and a pinch of ground cardamom.
- Preheat the oven to 400 degrees Fahrenheit. In a small saucepan, cook the blueberries, sugar, cornstarch, lemon juice, and cardamom on a medium flame for 5 minutes. Then remove the saucepan from the flame and let it cool to room temperature. Remove the disks of dough from the fridge and roll them out to ½ cm thick slab. Cut the dough into circles, 4 inches in diameter, with a cookie cutter. Spoon a tablespoon of the blueberry filling onto the center of one of the rounds of dough and top it with another round of dough.
- Place the hand pie onto the cookie sheet and using a fork crimp the sides to seal and cut a small “x” on the top of the hand pie to let out the steam. Then form more hand pies with the rest of the dough. Place the cookie sheets in the fridge for 10 minutes to cool the butter down again. Finally, place the cookie sheets into the oven and bake for 15-20 minutes, until the hand pies are golden brown. Once the pies have cooled, drizzle each hand pie with the glaze.