It's the last week of August and when I spend a lot of time thinking about it, I feel depressed. Almost as depressed as I felt when Justin Bieber deleted his Instagram account. Just kidding (not really). The last week of August means a lot of things - the end of Summer Fridays, beach days coming to an end, shorter hours of daylight approaching... As much as I love September/October/November in New York, every time the summer ends I can't help getting a bit sad.
Luckily, it still feels like summer here since it's been in the high 80s for over a week and it doesn't look like it's going to let up anytime soon. I'm trying to get back into my old running routine, so I've been going for runs in the evenings. I barely feel like I'm making any progress and my legs are on fire all the time so I've been hobbling around everywhere in pain. I'm hoping that once I am used to it again that I will be in less pain. My friend and I were just talking about training for a half marathon*, so if anyone has any tips please let me know!
*In all honesty, it is unlikely that this will ever happen, but I've convinced myself that if I think this way then maybe I will magically become better at running. Shh.
A hand pie is something in life that I will never turn down. Especially those that are filled with berries. A couple weeks ago I made these Blueberry-Blackberry Hand Pies that I saw in the July issue of Bon Appetit. It literally took me all day long, making the dough from scratch and forming neat little triangle pillows. But the thing about hand pies is that they don't need to be perfect, so even though some of my corners didn't line up exactly, they were still delicious.
Glazed Blueberry-Blackberry Hand Pies
(recipe from Bon Appetit, July 2016 issue)
Preheat oven to 350° F. and toss berries, sugar, lime juice, salt, and 3 tbsp. flour into a small mixing bowl so that the berries are evenly coated. Beat egg and heavy cream in a separate small bowl. Roll out two pie doughs on a lightly floured work surface to a (roughly) 15x10" rectangle. Cut a thin border around dough to square off edges. Cut dough to form 5" squares.
Brush edges of the squares with egg mixture and using a spoon, mound about ¼ cup blueberry filling in 1 corner of each square. Fold over the other half of the square so that the corners meet, forming a triangle. Place triangles on a parchment-lined baking sheet and brush with remaining egg mixture. Cut about a 1"-long slit in the center of each turnover. Bake until pastry is golden brown and juices run from slits, 35–45 minutes. Let cool on baking sheet until slightly warm.
Whisk powdered sugar, vanilla, and salt in large wide bowl. Whisking constantly, add warm water a tablespoonful at a time until glaze is thick and smooth (it should look like sweetened condensed milk). When hand pies have cooled, drizzle glaze over the tops, coating completely.
- 2 disc all-purpose pie dough (I used this recipe)
- 1 1/2 cups fresh blueberries1
- 1 1/2 cup fresh blackberries
- 5 tablespoons sugar
- 1 teaspoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 cup all-purpose flour, plus more for surface
- 1 large egg, beaten to blend
- ¼ cup heavy cream
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt