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Small Batch Blueberry Hand Pies

This original recipe is by Dessert for Two with some modifications to the process. Please check out her blog for the original recipe but I made some changes that work better for me. For one, I love to grate my butter, I think it adds amazing texture and flakiness to the dough. I have made 4 large pies instead of 6 mostly for logistical purposes of cutting the dough but also because I can make each hand pie bigger and fill each pie with more blueberries! 4 pies are quite large but easier logistically. 6 pies are the perfect size in my opinion (I changed opinions after making this recipe a couple times, I used to make 4 pies with this dough). Enjoy this recipe, it is seriously so so so delicious and a perfect treat to have on its own or perhaps with ice cream. The crust is unreal!

Small Batch Blueberry Hand Pies

Ingredients
Β Β 

Dough
  • 2 ΒΌ cups all purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • 1 cup unsalted butter very chilled or frozen
  • 1/2 cup cold water
  • For the blueberry filling:
  • 1 3/4 cup blueberries
  • 2 tablespoons corn starch
  • 6 tablespoons granulated sugar
  • zest from 1 lemon + 1 tablespoon of the juice
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1 large egg beaten (for egg wash)
  • 1 tablespoon milk or cream or buttermilk
  • Turbinado sugar for garnish

Method
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Make dough
  1. In a bowl combine flour, salt and granulated sugar and mix well.
  2. Grate your very cold or frozen butter into the flour mixture.
  3. Use a fork to mix it into the flour to form pea sized pieces.
  4. Slowly pour 1/2 cup of cold water into the flour and butter mixture and mix until combined and dough comes together, do not over knead.
  5. Divide the dough into half, try to use a scale or be as accurate as possible.
  6. Form each hand into a disk, cover with plastic wrap and place in the fridge for 1 hour. You can chill for up to 2 days.
Make Filling
  1. Just before filling your pies, combine all ingredients of your filling in a bowl, blueberries, cornstarch, granulated sugar, lemon zest and juice, cinnamon, salt, and mix well.
  2. Set aside to fill pies.
Form Hand Pies
  1. Preheat oven to 425 degrees. After dough has chilled, flour a work surface and a rolling pin and rolling out one disk into a rectangle, trim the edges if necessary to make the straight, you will be dividing this into 6 pieces so make sure it is big enough to cut out 6 large sized rectangles from it (which you will divide in half again to make 12).
  2. Tip: I fold my dough into thirds, make rough markings to help but my dough into 3 pieces, then cut each of those 3 pieces in half.
  3. Cut your 6 pieces of dough in half to form 12 pieces.
  4. Move the 12 rectangles to a parchment paper. 6 of these rectangles will be the top of your pastry and the other 6 will be the bottom of your pasty.
  5. Beat an egg and milk together and brush 6 of the 12 rectangles with the egg and milk mixture.
  6. Brush it on the bottom crusts evenly. You can cut out a shape from the top crust if you choose, like a small circle in the middle of the rectangle.
  7. Scoop blueberry filling onto the bottom curst (the rectangles you brushed with egg wash) and top with the top crust, press the edges with your fingers first and then a fork to crimp the edges. It helps to dip the fork you use to crimp the edges in flour to help prevent sticking.
  8. Finally, brush the remaining egg and milk mixture on top of the pies and sprinkle with turbinado sugar for garnish and to add a lovely texture.
  9. If you didn’t cut shapes into the top dough, you may cut slits at this point.
  10. Bake the pies for 18-22 minutes, or until the crust is golden brown and the fruit filling is bubbly.
  11. This recipe will make 6 pies

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