Einkorn Sourdough Jam Pies
The dough on these mini pies tastes like a croissant and is made with healthy nutty tasting einkorn flour. These are flaky and delicious, and it's hard to eat just one. The jam squirts out between the flaky crust when you take a bite, and trust me – it's heavenly! I now keep a batch of the dough in my freezer for baking many kinds of pie crusts and treats. It's super easy to make, and everybody loves a handheld pie. I can't wait for you to try them!
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Ingredients
Sourdough Pie Crust
- 1½ cups Einkorn Flour
- 1 tablespoon Date Sugar – or any kind of sugar
- 1 teaspoon Celtic Sea Salt
- 1 cup Butter – cold
- 1 cup Einkorn Sourdough Starter – cold (straight from the fridge)
Mini Pies
- Sourdough Pie Crust
- ½ cup Cherry Jam – or use your favorite!
- ½ tablespoon Water
- 1 whole Egg
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Instructions
Sourdough Pie Crust
- Chop your cold butter into pieces or shred it with a cheese grater.
- Add flour, sugar, and salt to the bowl of a food processor.
- Sprinkle your very cold butter on top of your flour and pulse in the food processor a few times.
- Pour your sourdough starter into the food processor and pulse until the dough just barely starts to form together and still has a bit of crumble.
- Take the dough out of the food processor and gently squeeze it together.
- Place your dough on a lightly floured surface.
- Divide the dough into two equal pieces and roll into flattened discs.
- Wrap the discs in plastic wrap and chill for at least one hour or up to several days in the fridge before using it.
Mini Pies
- Preheat oven to 400°F.
- In a small bowl, whisk together an egg and ½ tablespoon of water, set aside.
- Roll out one of your pie crust discs using a rolling pin.
- Use a large cookie cutter (we used a heart shape) to cut out your shapes. (This should make about 6-8 mini pies.)
- Place half of your shapes onto a parchment-lined baking sheet.
- Fill the center with jam.
- Using a pastry brush, brush on your egg wash around the edges.
- Place one of your pie shapes on top of the filled pie. Use a fork to press the edges down together to seal.
- Continue with remaining shapes and place on baking sheet, leaving 2 inches between each pie on your baking sheet.
- Chill pies in the freezer for 5 minutes.
- Remove from freezer and brush the top of the pies with egg wash.
- Bake for 12-16 minutes until golden brown.
- Allow to cool for a few minutes before removing from pan. Enjoy!
