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Blueberry Hand Pies

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These delightful Blueberry Hand Pies feature a flaky, buttery crust filled with a sweet and tangy blueberry mixture, topped with a bright lemon glaze.

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 the flour, salt, and 1 tablespoon sugar to a food processor.
  2. Add the cold, cubed butter to the food processor.
  3. Pulse the food processor until the butter is the size of peas.
  4. Measure out ⅓ cup of ice water.
  5. Slowly add the ice water to the food processor, 1 tablespoon at a time.
  6. Pulse after each addition of water.
  7. Continue pulsing until the dough comes together.
  8. Divide the dough in half.
  9. Place one half of the dough onto a piece of plastic wrap.
  10. Form the dough into a disc as you wrap it.
  11. Repeat with the other half of the dough.
  12. Place both wrapped dough discs in the refrigerator for at least 1 hour.
  13. In a medium bowl, toss the blueberries with 2 tablespoons sugar, cornstarch, and 1 tablespoon lemon juice.
  14. Beat one egg in a small bowl to make an egg wash.
  15. Remove one disc of dough from the refrigerator.
  16. Lightly flour a clean surface.
  17. Roll out the dough until it is ¼ inch thick.
  18. Use a 4-inch cookie cutter to cut out circles from the dough.
  19. Place the circles on a baking sheet lined with parchment paper.
  20. Gather leftover dough, roll it out again, and cut out more circles.
  21. Brush the edges of each dough circle with egg wash.
  22. Place 1 to 2 tablespoons of blueberry filling in the middle of one dough circle.
  23. Place a second dough circle on top of the filled circle.
  24. Use a fork to seal the edges of the hand pie.
  25. Brush the tops of the assembled hand pies with egg wash.
  26. Bake at 400°F for 15 to 20 minutes.
  27. Bake until the hand pies are golden brown.
  28. Remove from the oven and transfer to a cooling rack.
  29. To make the glaze, whisk the powdered sugar and ¼ cup lemon juice together.
  30. Drizzle the glaze over the top of each cooled hand pie.
  31. Let the glaze set before serving.

Notes

Keep all your dough ingredients, especially the butter and water, as cold as possible for the flakiest crust.
Don’t overwork the dough; pulse just until it comes together to avoid a tough pastry.
Ensure the edges are well-sealed with a fork to prevent the blueberry filling from leaking out during baking.
For best results, allow the hand pies to cool completely before drizzling with glaze and serving.

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