Hamantashen Pie

Introduction

This Hamantashen Pie transforms the beloved Purim cookie into a stunning, shareable dessert. You get all the nostalgic flavors of the classic triangular treat in every slice of a beautiful lattice-topped pie. It’s a creative and impressive centerpiece that celebrates the holiday in a delicious new way.

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). Lightly grease a 9-inch pie dish.
2. In a medium bowl, gently toss the blueberries and cornstarch until the berries are evenly coated. Stir in the 1 1/3 cups of jam for the pie filling until well combined. Set this mixture aside.
3. Roll out approximately two-thirds of the hamantashen dough into a 12-inch circle. Carefully transfer it to the prepared pie dish, pressing it gently into the bottom and sides. Trim any excess overhang.
4. Pour the blueberry-jam filling into the dough-lined pie dish, spreading it into an even layer.
5. Roll out the remaining dough and cut it into long, even strips. Create a lattice pattern on top of the pie filling. Crimp or press the edges of the lattice strips into the bottom crust to seal.
6. Create small, traditional hamantashen on a small baking sheet using scraps of dough. Fill the center of each with about 1 teaspoon of the 1/4 cup of jam for hamantashen filling.
7. Place both the pie and the small hamantashen cookies in the preheated oven. Bake for 50-55 minutes, or until the pie crust is golden brown and the filling is bubbly. The smaller cookies may be done earlier; remove them when golden, around 15-20 minutes.
8. Let the pie cool completely on a wire rack before slicing to allow the filling to set.

Variations

• Jam Marble Filling: Instead of mixing the pie filling jam with the blueberries all at once, alternate spoonfuls of different jam flavors with the blueberries in the crust before adding the lattice top for a marbled effect.
• Mini Pielettes: Use a muffin tin to make individual mini pies. Press small circles of dough into the cups, add filling, and create a simple crisscross top with dough strips.
• Crumb Topping: Skip the lattice and top the filled pie with a crumble made from leftover hamantashen dough mixed with a bit of sugar.
• Decorative Dough Shapes: Use cookie cutters to cut shapes from the top layer of dough instead of making a lattice, arranging them artfully over the filling before baking.

Tips for Success

• Ensure your hamantashen dough is well-chilled before rolling to prevent sticking and make it easier to handle.
• Let the pie cool completely before slicing; this is crucial for the jam-based filling to thicken and set properly.
• If your crust begins to brown too quickly during baking, loosely tent the edges with aluminum foil.
• For a glossy finish, you can brush the lattice top with an egg wash (1 egg beaten with 1 tbsp water) before baking.

Storage & Reheating

Store any leftover pie, covered, at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat a slice, warm it in a 300°F oven for about 10 minutes or in the microwave for 15-20 seconds to soften the crust slightly.

FAQ

Can I use frozen blueberries?

What type of hamantashen dough recipe should I use?

Use your favorite traditional hamantashen dough recipe, whether it’s cream cheese, oil-based, or sour cream. You will need enough for a bottom crust and a lattice top.

My filling is very runny after baking. What happened?

The filling will thicken significantly as it cools. Be sure to let the pie cool completely, even for a few hours, before slicing for clean cuts.

Can I make this pie ahead of time?

Absolutely. You can assemble the pie, cover it tightly, and refrigerate it overnight before baking. Add 5-10 minutes to the bake time if baking from cold.

Do I have to make the small hamantashen cookies?

No, that step is optional. It’s a fun way to use dough scraps and have traditional cookies alongside the pie, but you can simply discard or re-roll scraps.

Can I use only jam and omit the fresh blueberries?

You can, but the texture will be very dense and sweet. The blueberries add freshness, texture, and balance the sweetness of the jam.