Description
Buttery, flaky, and bursting with fresh blueberry flavor, these homemade Blueberry Hand Pies are everything you love about pie, and wrapped in a golden, portable pastry. With a hint of lemon and a crisp, sugar-dusted crust, they’re the kind of amazing treat that disappears quickly.
Ingredients
Scale
- 1 recipe All Butter Pie Crust
- 225 g (1 1/2 cups) fresh blueberries
- 110 g (1/2 cup) granulated sugar
- 18 g (2 tablespoons) cornstarch
- zest from 1 lemon
- 28 g (2 tablespoons) fresh lemon juice
- 1 g (1/2 teaspoon) ground cinnamon
- 1.4 (1/4 teaspoon ) salt
- 50 g (1 large) egg, beaten
- 14 g (1 tablespoon) milk
- Coarse sugar, for sprinkling
Instructions
- Preheat oven to 425°F/218°C. Line two baking sheet pans with parchment paper or silicone mats. Roll out one dough disc on a floured surface to a 12x8-inch rectangle. Cut into 8 rectangles and place them evenly spaced onto one of the prepared baking sheet pans. Place the pan into the refrigerator.
- Repeat this process with the other dough disc for the top crusts and place it on the second sheet pan. Put the pan into the refrigerator.
- In a small bowl, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, cinnamon, and salt. Set aside.
- Beat together the egg and milk. Brush the bottom pastry crusts with egg wash. Divide the blueberry filling mixture evenly between the 8 crusts by piling high in the middles and allowing for a 1/2-inch border on all sides. Place the remaining 8 rectangles on top of the blueberry filling. Gently stretch the dough to allow the edges to meet, and then lightly press them together to create a seal. Using a fork, crimp the edges of each hand pie.
- With the remaining egg wash, brush each hand pie and sprinkle with coarse sugar. Cut slits in each pie to allow for steam to escape.
- Bake the hand pies for 16-18 minutes, or until the crusts are golden brown and the blueberry filling is bubbly.
- Transfer to a wire rack to completely cool. Enjoy.
- Prep Time: 25 minutes
- Cook Time: 16 mintues
- Category: Pie