I noticed that Sterino Farms in Puyallup had recently put a status update that they had Tayberries in season. I’d never had a Tayberry, but I’ve never met a berry I didn’t like, so I decided I needed to check this out!
In case you’ve never tried Tayberries, they taste a bit like raspberries with the slightly firmer consistency of a blackberry. We bought a flat of them for $7.98 (which consisted of 4 pints), and my son managed to eat an entire pint on the car ride home! (So yes, they are good!)
At a recent freezer meal swap, my pal Susan made these amazing hand pies with cheese, squash, and carmelized onion. When I asked for her recipe, she sent me to Yummly, which was dangerous indeed! I stumbled on the idea of making Blueberry Hand Pies (source: Camille Styles) and thought – hey! I could make these with the tayberries!
I made the “perfect pie crust” outlined at Camille Style’s blog post. I love that it uses butter, not shortening, and it actually wasn’t too tricky to work with. When I rolled it out, I cut the smaller rounds using a mug.
For the filling, you mix the berries with sprinkled sugar, cinnamon, lemon zest, lemon juice, nutmeg, and a little cornstarch. Add approx two tablespoons per pie, wash the edges with egg yolk, and fold over to seal.
Just prior to baking, put more egg wash on top and sprinkle crystal sugar if you have it. I didn’t, so I used plain old granulated, but the nicer crystals would’ve given it a better finish. Cook for about 20 minutes in a 375° oven for about 20 minutes, until the top is golden and flaky. Let cool – if you can wait!
These were so good! I loved them. The berries kept a great tartness, and I think would be served with a nice dollop of fresh whipped cream or vanilla ice cream on the side. I love how these are portable – perfect for serving.
I think one could also take the crust recipe and make all kinds of variation….maybe adding some barbecue pulled pork or roast chicken and herbs for savory ideas, or experimenting with other fruit like peaches, apples, or cherries.
The recipe is not hard by any stretch, but I should warn you, it take a little bit of time – roughly 2 1/2 hours from start to finish to account for the chilling time. Make it on a day when you want a leisurely baking project.
For the full recipe and instructions, please head to Camilla Styles.
PS if you head to Sterino Farms? They have all kinds of berries ready as of this posting and looks like they’ll have gooseberries, elderberries, and nectarberries come July! Their farm store is fun to visit – I found huge heads of lettuce 3 for $1 and Kiwis for $0.20 each. They also were selling cage free eggs and raw local honey (we picked up both). Check them out on Facebook to monitor what will be in season when.