Hamantashen Pie

Introduction

This Hamantashen Pie takes the beloved flavors of the traditional Purim cookie and transforms them into a stunning, shareable dessert. You get the same tender, buttery dough and sweet jammy filling but in a beautiful lattice-topped pie form. It’s a festive and impressive twist that’s surprisingly simple to put together.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Servings: 8

Ingredients

• 1 to 1 1/2 recipes of hamantashen dough
• 1 1/3 cups jam for pie filling (You can choose any flavor or even multiple flavors. All of the fruit flavors go well with each other.)
• 10 ounces blueberries
• 1 tablespoon cornstarch
• 1/4 cup jam for hamantashen filling (Again, any flavor will work. It would be pretty to use a variety of differently-colored jams.)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare your hamantashen dough according to your favorite recipe. You will need enough to line a 9-inch pie dish and create a lattice top.
3. Press about two-thirds of the dough into the bottom and up the sides of the pie dish to form the crust.
4. In a medium bowl, mix the 1 1/3 cups of jam for the pie filling with the blueberries and cornstarch until well combined. Pour this mixture into the prepared pie crust.
5. Roll out the remaining dough and cut it into strips. Weave the strips over the pie filling to create a lattice top. Crimp the edges to seal.
6. Using the back of a small spoon, create small indentations on the lattice strips or crust edges. Fill these indentations with the 1/4 cup of jam for hamantashen filling.
7. Bake for 50-55 minutes, or until the crust is golden brown and the filling is bubbly.
8. Allow the pie to cool completely on a wire rack before slicing to let the filling set.

Variations

• Mini Pies: Instead of one large pie, use a muffin tin to press the dough into cups, fill, and create small lattice tops or simple dough cut-outs for individual servings.
• Decorative Cut-Outs: For a simpler top, roll out the remaining dough and use a small cookie cutter (like a star or circle) to create cut-outs. Arrange them over the filling before baking.
• Crumb Topping: Skip the lattice and mix the leftover dough with a little sugar and cinnamon to create a sweet crumb topping to sprinkle over the jam and blueberry filling.
• Serve with Cream: Offer slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a classic pairing.

Tips for Success

• Ensure your dough is well-chilled before pressing into the pie dish and making the lattice; this prevents it from becoming too soft and difficult to work with.
• If your jam is very thick, you can warm it slightly before mixing with the blueberries to make combining easier.
• Place the pie on a baking sheet lined with foil or a silicone mat before putting it in the oven to catch any potential filling bubbles that overflow.
• Let the pie cool fully. Cutting into a warm pie will result in a runny filling—patience is key for clean slices.

Storage & Reheating

Store any leftover pie, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in a 300°F oven for about 10 minutes until the crust is crisp again.

FAQ

Can I use frozen blueberries?

Yes, you can use frozen blueberries. There’s no need to thaw them; just mix them directly with the jam and cornstarch. You may need to add 5-10 minutes to the bake time.

What is the best type of jam to use?

Any fruit jam works wonderfully. Popular choices for hamantashen include apricot, raspberry, poppy seed (mohn), or prune lekvar. Using a mix of colors for the decorative dots on the lattice makes a beautiful presentation.

My dough is too sticky to work with. What should I do?

Hamantashen dough is often soft. If it becomes sticky when rolling, chill it for 15-30 minutes. You can also roll it out between two sheets of parchment paper or lightly floured wax paper for easier handling.

Can I make this pie ahead of time?

Absolutely. You can assemble the pie completely, cover it tightly, and refrigerate it overnight. Bake it directly from the fridge, adding a few extra minutes to the baking time if needed.

Do I have to make a lattice top?

No, the lattice is traditional for the “hamantashen” look, but you can cover the pie with a full sheet of dough instead. Just be sure to cut a few slits in the top to allow steam to escape.

Why is cornstarch added to the filling?

The cornstarch acts as a thickener. It combines with the juices released from the blueberries and jam during baking to create a perfect, sliceable pie filling instead of a runny one.