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Blueberry Hand Pies

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These delightful hand pies feature a flaky, buttery crust filled with a sweet and tangy blueberry mixture, perfect for a portable treat.

Ingredients

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  • 2½ cups unbleached all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup cold butter, cubed
  • ⅓ cup ice water
  • 1½ cups blueberries
  • 2 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 egg, for egg wash
  • 2 cups powdered sugar
  • ¼ cup lemon juice

Instructions

  1. Add flour, salt, and 1 tablespoon sugar to a food processor.
  2. Cut the cold butter into small cubes.
  3. Add the cubed butter to the food processor.
  4. Pulse the food processor until the butter resembles the size of peas.
  5. Measure out ⅓ cup of ice water.
  6. Slowly add the ice water to the food processor, 1 tablespoon at a time.
  7. Pulse between each water addition until the dough comes together.
  8. If the dough is still dry, pulse a little longer until it forms a cohesive mass.
  9. Divide the dough in half.
  10. Place one half of the dough onto a piece of plastic wrap.
  11. Form the dough into a disc as you wrap it.
  12. Repeat with the other half of the dough.
  13. Place both dough discs in the refrigerator for at least 1 hour.
  14. In a medium bowl, toss the blueberries with 2 tablespoons sugar, cornstarch, and 1 tablespoon lemon juice.
  15. Set the blueberry filling aside.
  16. In a small bowl, beat one egg to make an egg wash.
  17. Set the egg wash aside.
  18. Preheat your oven to 400°F (200°C).
  19. Remove one disc of dough from the refrigerator.
  20. Sprinkle a few tablespoons of flour onto a clean surface.
  21. Roll out the dough until it is ¼ inch thick.
  22. Using a 4-inch cookie cutter, cut out circles from the dough.
  23. Place the circles on a baking sheet lined with parchment paper.
  24. Roll out any leftover dough scraps and cut out more circles.
  25. Brush the edges of each dough circle with egg wash.
  26. Place 1 to 2 tablespoons of blueberry filling in the middle of one dough circle.
  27. Place a second dough circle on top of the filling.
  28. Use a fork to firmly seal the edges of the hand pie.
  29. Brush the tops of the assembled hand pies with egg wash.
  30. Bake for 15 to 20 minutes until golden brown.
  31. Remove the hand pies from the oven.
  32. Transfer the baked hand pies to a cooling rack.
  33. To make the glaze, whisk the powdered sugar and ¼ cup lemon juice together in a bowl.
  34. Drizzle the glaze over the top of each cooled hand pie.
  35. Let the hand pies cool completely before serving.

Notes

Ensure butter and water are very cold for a flaky crust.
Do not overmix the dough to avoid toughness.
Chill the dough for at least an hour for easier handling.
Seal the edges firmly with a fork to prevent filling leaks.

Find it online: https://theflakytruth.com/blueberry-hand-pies/