the fierce jaws of life/so seldom satisfied/find some comfort here
This year I have been kind of obsessed with hand pies. There is just something fantastic about a mini-pie. It reminds me of pop-tarts, summer picnics, pricking my finger of cacti…yeah I don’t know why that last one.
This particular lemon blueberry chevre pie was referred to as a “grown up pie” as it has the addition of creamy goat cheese and is just slightly sweet without being coying. It is my favorite of all I have tried so far.
If you have not heard of chevre, it is a lovely creamy yet slightly tart young cheese that is made of the milk of goats. My favorite to snack on is bucheron but for this a small young log of chevre works just fine. It may be tolerated by those who have casein issues.
Being that blueberries have such a short summer season and deserve to be eaten fresh to enjoy that delicious pop of sweetness in your mouth, this is actually perfect for the frozen wild blueberry of winter. In summer, the Raspberry Balsamic Hand Pie is clutch with fresh fruit.
Keep organic on this one as blueberries are one of the fruits with the most pesticide residue according to the Environmental Working Group this year. At number 13, it would be worth it to go for it.
Don’t feel guilty if you don’t have a favorite pie crust for this one. All butter puff pastry or a really good frozen pie crust (Trader Joe’s is my go-to) will work well here. Hand pies are meant to be simple treats that come together with ease.
Lemon Blueberry Chevre Hand Pies
Makes about 18 hand pies
- 6 cups of frozen organic wild blueberries
- 1/4 cup + 2 Tbsp organic cane sugar plus more for sprinkling tops
- Zest of two lemons
- Juice of one lemon
- 1 package of chevre (goat cheese)
- 1 Tbsp corn starch (use non-gmo corn starch or tapioca flour if you cannot obtain it
- whole milk or cream (for brushing)
- 2 of your favorite pie crusts, rolled out (hack it with an all butter pre-prepared crust. Trader Joe’s is awesome!)
Pre-heat oven to 400°. Place blueberries in a thick-bottomed non-reactive pan such as a dutch oven. Begin stirring over medium heat with a wooden spoon for a minute or two. Add zest of one lemon, juice, balsamic and sugar. Stir until the blueberries begin to reduce into a jam-like filling. Add your cornstarch or thickener to help out this process and thicken it up a bit. Stir, stir until the powder is absorbed and the jammy filling clings to and drops slowly off spoon when lifted.
Place goat cheese in a bowl. Mix with the zest of one lemon until well combined. Set aside.
Roll out pie crust to about 1/8 inch. Cut circles out using a cookie cutter or the rim of a glass. About 36 circles can be made using about a 2 1/2 inch cutter. Brush bottom crusts with whole milk. Place a half a tsp of goat cheese in center of circle. Place a nice dollop of filling inside circle. Eye it up. I try to push the limits on this one but if you notice it starts to ooze out edges (see above), you have gone to far. Pull back next time. Place crust circle on top of filling. Lightly press edges around filling so they indent a bit, keeping filling inside. Lightly crimp edges all around with a fork to seal. Brush tops with milk. Sprinkle with sugar.
Bake in a 400 oven for about 15-18 minutes or until edges are lightly brown.
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