Whole Wheat Pastry Dough
Whole Grain Pastry Flour (Maine Grain) 130g (1 cup)
All-Purpose Flour 100g (¾ cup)
Sugar 45g (¼ cup)
Baking Powder 6g (1 teaspoon)
Salt 4g (1 teaspoon)
Brown sugar 7g (1 teaspoon)
Butter, cold 227g (2 sticks)
Ice water 60g (¼ cup)
Cube cold butter into small pieces.
In a food processor pulse all of the dry ingredients, add the butter and pulse until the butter is in pea size pieces.
Place contents into a large mixing bowl, make a well in the center of the bowl and add a little cold water at a time. Mix by hand until a dry dough begins to form. Do not add too much water, or the dough will not be flaky and will become difficult to handle.
Bring dough together by hand kneading till forms a ball, the dough will be a little dry and crumbly, but will come together after kneading.
Form a rectangle, wrap in plastic wrap, let sit for at least 2 hours in the refrigerator. Do ahead and freeze for up to 2 weeks. Pull from the freezer, into the refrigerator the night before you want to use.
Lightly flour your work surface. Roll out into ¼” rectangle. Cut into 4” squares. Line up the squares so there is a top and bottom to each hand pie. Egg wash the edges of the bottom square. Place a spoonful of pie filling in the center, careful not to overfill.
Place the top square over the filling. Pressing to create a seal around the filling.
Crimp the edges with a fork to ensure the filling does not escape in the oven.
Egg wash the top and sprinkle with basil sugar.
Bake at 350 degrees for 20 minutes, or until the top and bottom are golden brown.
Blueberries 1 pound
10x 50g (⅓ cup)
AP Flour 50g (⅓ cup)
Cornstarch 50g (½ cup)
Lemon Juice 30g (2 Tablespoons)
Mix everything together until blueberries are coated in the mixture. Add lemon juice if it appears too dry.
Sugar 400g (2 cups)
Fresh Basil 1 bunch
Place sugar and freshly picked basil leaves into a food processor. Pulse until basil is finely dispersed and sugar is fragrant and green in color.
Spread into a thin layer on a sheet pan. Place in the oven at lowest temperature (180 degrees – 200 degrees) for 1 hour to dry out.
Allow to cool and store in an airtight container for a few weeks.