Columbus is having a bit of a Pie Renaissance. From savory spinach delights at Lineage Brewing, to the Honeykiss Bakery Salted Chocolate Pie (swoon!) at the Ohio Taproom, it’s obvious that alcohol and pie are a perfect pairing. The only thing better? Putting a favorite local spirit, OYO Stone Fruit Vodka, in your pie! These flaky blueberry-laden delights are your drink and dessert in one, and are dangerously easy to create. Think of them like a boozy adult pop-tart!
Boozy Blueberry Hand Pies with Stone Fruit Vodka
Yields 14 pies
Ingredients
1 box puff pastry dough, both dough sheets thawed
1 pint blueberries
1/3 cup OYO Stone Fruit Vodka
1/3 cup water
3 tablespoons cornstarch
2/3 cup sugar, plus more for dusting pies
1/2 teaspoon cinnamon
In a bowl, mix together sugar and cornstarch. In a saucepan, whisk together vodka, water, and cinnamon. Slowly add in sugar-cornstarch mixture, whisking well, and bring to boil. Add blueberries and cook for 5 minutes; stir but do not crush berries. Remove from heat and set aside, allowing mixture to cool.
Roll out the puff pastry dough into a 12 in. by 12 in. square on a floured surface. Cut circles from the dough using a pint glass, until all dough is gone.
Spread out the dough circles on a large, floured surface. Spoon 2 tablespoons of the cooled fruit mixture into the center of half of the dough circles. With remaining circles, place on top of the fruit-filled cut-outs to cover the berries.
Using a fork, seal the edges of the top and bottom crusts. Dust the pies with a thin layer of sugar just before baking. Cut a small X in the top of each pie with a knife to release steam. Bake on a greased cookie sheet at 425 degrees for 20-25 minutes until pies are golden and flaky.
Gobble up most of the pies and pretend the recipe only made six. Enjoy!
