LCBO Food & Drink Summer 2017

SEASONAL  PERFECT PAIRINGS

Wild blueberry hand pies with lemon-lime sherbet

over medium heat and cook just until the sugar has dissolved and the blueberries begin to release their juice. Stir in the cornstarch mixture, bring to a boil and cook just until the juice thickens and becomes translucent—the berries should remain whole. Remove from heat and cool completely. 2 Line 2 baking sheets with parchment paper and set aside. On a lightly floured surface, roll 1 piece of dough to a 10½ x 10½-inch (26 x 26-cm) square. Using a fluted, square cookie cutter, or with a knife or pastry wheel, cut into nine 3½-inch (9-cm) squares, transfer to one of the baking sheets and refrigerate. Roll and cut the second piece of dough in the same fashion and transfer the squares to the second baking sheet. Refrigerate just until firm. 3 Remove the first set of squares from the fridge. Divide the blueberry filling among the squares, mounding it in the centre. Brush egg wash lightly around the edges of the dough. 4 Remove the second set of squares from the fridge. Using a sharp paring knife, cut several slits vertically and horizontally in each one. Gently stretch them open as you place them

I think of wild blueberries as the precious jew- els of an Ontario summer. I anxiously await their arrival every year. These hand pies can be easily eaten “out of hand” or served a little more formally, with our refreshing Lemon- Lime Sherbet and lightly sweetened whipped cream. Substituting cake flour for a portion of the all-purpose flour in the pastry results in a delicately tender crust. 1 recipe All Butter Pie Pastry (recipe page 171), substituting half cake flour for the all-purpose flour, and shaped into two 4 x 4-inch (10 x 10-cm) squares BLUBERRY FILLING

over each of the blueberry-topped squares. Gently press down the edges with your finger- tips to seal. Refrigerate for 15 to 20 minutes. 5 Place 1 oven rack in the lowest position and the other rack in the middle position. Preheat the oven to 400°F (200°C). 6 Brush the chilled pies with egg wash and sprinkle with demerara sugar. Place on the lower rack and bake for 15 to 20 minutes. Transfer to the upper rack and bake another 10 to 15 minutes or until the fruit is bubbling and the pastry is golden brown. Serve warm with Lemon-Lime Sherbet (recipe p. 172). Makes 9 hand pies

1 cup (250 mL) wild blueberries 2 to 3 tbsp (30 to 45 mL) sugar

½ tsp (2 mL) fresh lemon or lime juice 1½ tsp (7 mL) cornstarch dissolved in 2 tsp (10 mL) cold water 1 egg beaten with 1 tbsp (15 mL) water for egg wash Demerara sugar for sprinkling

WHAT TO SERVE Smirnoff Blueberry Flavoured Vodka LCBO 380303, $27.45 Rossi D’Asiago Limoncello LCBO 469643, $22.15

1 Combine the wild blueberries, sugar and lemon or lime juice in a small saucepan. Place

42  FOOD & DRI NK SUMMER 2017