Ingredients
Equipment
Method
- In a large bowl, whisk together the all-purpose flour and salt. Add the very cold, cubed butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling period allows the gluten to relax and the fat to firm up, making it easier to roll and resulting in a more tender crust.2.5 cups all-purpose flour, 1 teaspoon salt, 1 cup unsalted butter, 0.5 cup ice water
- While the dough chills, prepare the blueberry filling. In a large bowl, combine the blueberries (fresh or frozen), granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest (if using), cinnamon, and a pinch of salt. Gently toss everything together until the blueberries are evenly coated. The cornstarch will act as a thickener, ensuring your filling isn't too runny. If using fresh berries, and they seem a bit dry, let the mixture sit for about 10-15 minutes to allow the juices to start releasing.4 cups fresh or frozen blueberries, 0.5 cup granulated sugar, 0.25 cup packed light brown sugar, 0.25 cup cornstarch, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 0.5 teaspoon ground cinnamon, 1 pinch salt
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out one disc of chilled pie dough into an approximately 12-inch circle, about ⅛ inch thick. Using a 4-5 inch round cookie cutter or a small bowl as a guide, cut out circles from the dough. You should get about 4-5 circles per disc. Gather the scraps, re-roll, and cut more circles until you have at least 8 circles. Repeat with the second disc of dough.2.5 cups all-purpose flour
- Spoon about 2-3 tablespoons of the blueberry filling onto one half of each dough circle, leaving a ½-inch border. Be careful not to overfill, as this can cause the pies to burst during baking. Brush the border with the egg wash. Fold the other half of the dough circle over the filling to create a semi-circle. Press the edges firmly to seal, then crimp the edges with a fork to ensure a good seal. This is your basic hand pie shape.
- Place the assembled hand pies onto the prepared baking sheet. Using a sharp knife, cut a few small slits (vents) in the top of each hand pie. This allows steam to escape during baking, preventing them from puffing up too much or bursting. Brush the tops of the hand pies generously with the remaining egg wash. This will give them a beautiful golden-brown sheen as they bake.
- Sprinkle the tops of the hand pies with coarse sugar for a delightful crunch and sparkle. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly and slightly thickened. If the crust starts to brown too quickly, you can loosely tent the pies with foil.1-2 tablespoons coarse sugar
- Allow the Irresistible Homemade Blueberry Hand Pies to cool on the baking sheet for at least 10-15 minutes before transferring them to a wire rack to cool further. This allows the filling to set properly. They are delicious served warm or at room temperature.
Notes
Cooled, unfrozen hand pies can be stored in an airtight container at room temperature for up to 2 days. Refrigerated for up to 4-5 days. Reheat in oven at 350°F (175°C) for 8-10 minutes. Can be frozen unbaked or baked.
