How-To: Marionberry Handpies with Cardamom + Chamomile Whipped Cream
by Hannah Brzozowski
TOOLS & INGREDIENTS:
1 cups all-purpose flour 1⁄2 c einka flour
1⁄2 c whole wheat flour 1 tsp. kosher salt
1 cup cold unsalted butter, cubed
1/4 cup (60 ml) ice cold water, perhaps more
4 cups fresh or frozen marionberries
1⁄2 c coconut or brown sugar
2 tbsp. cornstarch
1 tablespoon vanilla extract or vanilla paste
2 tbsp. water or milk
8 oz. heavy cream
1 tbsp. or 1 tea bag of chamomile tea leaves 1 tbsp. cardamom seeds, whole (removed from pods)
1. Add the cubed butter into a large bowl with the flours and salt. Gently work in the butter until the mixture is consistent. Once the mixture is homogenous slowly add ice water until dough is formed. Form a ball with the dough, wrap in plastic, and refrigerate for one hour.
2. In a bowl, combine blueberries, sugar, cornstarch, and vanilla. Let this mixture thicken. It may be helpful to drain juices before distributing in pie shells.
3. Combine cream, chamomile, and cardamom. It can be helpful to lightly heat this mixture and intensify flavors. Or let the mixture infuse overnight in the refrigerator. When ready to use, strain the tea leaves and cardamom out of the cream. Pour the cream into a mixing bowl or blend. Mix at medium-high speed until air is incorporated and cream becomes whipped. This can be done ahead of time and stored for 1-2 days.
4. After dough is chilled, roll out to 1⁄4" thick. Use 4" circular cookie cutter or other stencil to create small discs. Distribute about 1⁄4 c of fruit mixture to half of the pastry discs. Top these with another pastry round, gently pressing the two rounds together to seal the pie. Use a fork to crimp the edges. Place on a parchment lined baking sheet.
5. Whisk the egg and 2 tbsp. of water or milk. Use a pastry brush to gently paint each handpie with this mixture.
6. Cook the handpies at 400° F for about 20 minutes or until crust is golden brown.
7. Once done, place on cooling rack.
8. Garnish with whipped cream and serve.