Blueberry-Blackberry Banana Flour Hand Pies

Happy Tuesday!!

Summer is almost here, and I am SO excited about it! It is finally starting to get warmer outside! After enjoying the beautiful weather we have had the past couple of days, I decided to make a fresh gluten free pie! The blackberries and blueberry filling is super flavorful, and the banana flour pie crust is absolute perfection; you won't be able to tell it's gluten free!

Onto the recipe! 

Blueberry-Blackberry Banana Flour Hand Pies 

Dough Ingredients;

• 1 cup all-purpose gluten-free flour blend
• 1/3 cup WEDO banana flour 
• 2 tablespoons coconut sugar
• 1/4 teaspoon salt
• 1/3 cup melted butter
• 3/4 cup almond milk (coconut works too)
• 1 large egg

Filling Ingredients; 

• 1 cup fresh blueberries 
• 1 cup fresh blackberries
• 1/2 cup water 
• 1/3 cup coconut sugar (cane works too)
• 1 teaspoon lemon juice
• zest of 1 lemon

First, we are going to make the dough. Whisk together dry ingredients in a bowl, then add in melted butter, milk, and egg. Whisk until thoroughly combined. Knead for about 3 minutes, then roll into a ball, wrap in plastic wrap, and place in fridge for at least 1 hour to chill. Chilling helps make the dough easier to roll out.

Now we are going to make the blueberry blackberry filling! Heat blueberries, blackberries, water, coconut sugar, lemon juice, and lemon zest in a large saucepan over medium heat. Stir until it comes to a slow boil, then reduce to medium-low heat and let reduce until slightly thickened.

Heat avocado oil in a fryer at 350 degrees.

Remove dough from fridge and start rolling into a rectangle on a floured surface. Using a cup, cut out dough into circles. Place about 1 tablespoon of filling onto circle of dough, then top with another piece of dough, and seal using a fork. Repeat until all hand pies are made.

Once the fryer is hot, add in a couple of hand pies. Fry on each side for about 3 minutes, or until golden. Remove, let cool, sprinkle with organic powdered sugar and devour! Enjoy!!

-Juliet