These Blueberry Hand Pies are delightful individual pastries filled with sweet, juicy blueberries, all wrapped in a flaky, buttery crust. Perfect for a snack or dessert, these hand pies are easy to make and delicious to enjoy on the go.
Ingredients
For the pie crust:
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, cold and cubed
• 6-8 tablespoons ice water
For the blueberry filling:
• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt
For assembly:
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• Granulated sugar (for sprinkling)
Instructions
1. Make the pie crust: In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Divide the dough into two equal disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
4. Prepare the blueberry filling: In a mixing bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Gently toss to combine and set aside.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Roll out the dough: On a lightly floured surface, roll out one disk of dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles (about 4-5 inches in diameter).
7. Place half of the circles on the prepared baking sheet. Spoon about 1-2 tablespoons of blueberry filling onto the center of each circle, leaving a border around the edges.
8. Top each filled circle with another dough circle and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
9. In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the hand pies with the egg wash and sprinkle with granulated sugar.
10. Bake: Bake the hand pies for 25-30 minutes, or until golden brown.
11. Cool and serve: Allow the hand pies to cool slightly before serving. Enjoy warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Aprile's Kitchen 