It's "pie" time for a change, so I'm twisting tradition by creating this hamantashen pie. The pie's top crust is a veritable hat shop with its selection of triangular hamantashen.
1 to 1 1/2recipes of hamantashen doughYou should be able to make this pie with a single recipe, but you might want to make some extra dough just in case. You can also make some extra cookies with it.
1 1/3cupsjam for pie fillingYou can choose any flavor or even multiple flavors. All of the fruit flavors go well with each other.
10ouncesblueberries
1tablespooncornstarch
1/4cupjam for hamantashen fillingAgain, any flavor will work. It would be pretty to use a variety of differently-colored jams.
Roll out half of the hamantashen dough to a 1/8" thick circle to fit in a 9" pie pan and transfer to the pan. If the dough breaks at all during transfer, just press it back together.
Top the pie dough with the jam filling.
Coat blueberries in cornstarch and pour over jam.
Cover edge of the crust with foil or a pie guard.
Bake for 40 minutes. The blueberries should be nice and bubbly and not super liquidy.
While the pie is baking, make hamantashen with the second half of the dough and the hamantashen jam filling. There are detailed instructions for shaping hamantashen in my hamantashen recipe post. I used a 2" circle cookie cutter.
Remove the pie from the oven and cover the whole top with unbaked hamantashen - a little overlap is OK, but aim for a single layer.
Bake for another 15-20 minutes with the pie guard still on. Check on the pie frequently to ensure that the hamantashen don't burn. They should be a nice golden brown.