Sweets | Blueberry Hand Pies
Posted on November 2, 2016
I made Cherry Hand Pies a while back and decided to make blueberry ones.
Yield: 8 to 10 hand pies
1 Perfect Pie Dough recipe
10 ounce or so bag of frozen blueberries
zest from 1 lemon
1 tablespoon fresh lemon juice
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 large egg, beaten for egg wash
Preheat oven to 400°F.
To make filling: In a saucepan, toss together blueberries, lemon zest, lemon juice, sugar, cornstarch and salt to combine; cook over medium heat until it's not watery, to a jelly consistency.
To assemble hand pies: Remove pie dough from the refrigerator about 15 minutes before rolling. Generously flour a work surface and place chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a rectangle, turning and flipping the dough as needed using a bench scraper to prevent sticking, until the rectangle measures 15 inches and 1/8-inch thick. Using a paring knife cut 8 rectangles of dough, rerolling once as needed.
Place 1 tablespoon (or more) of blueberry filling in the center of each dough rectangle. Using a silicone pastry brush, lightly brush the dough edge halfway around with egg wash. Fold un-brushed dough edge over filling to create rectangle shape and press to seal and remove any air bubbles. Press edge with fork tines to create a decorative edge and ensure sealing. Place assembled hand pies on a parchment paper-lined baking sheet. Continue with remaining dough and freeze assembled pies for 15 minutes before baking. Save remaining egg wash.
Remove hand pies from freezer and cut a small "x" in the top of each with a paring knife. Use a silicone pastry brush to lightly glaze the top with a thin layer of the egg wash and place baking sheet in preheated oven. Bake until hand pies are golden brown, about 12 to 15 minutes. Remove from oven and allow pies to cool for 5 minutes. Using a large spatula, transfer pies to a cooling rack.
(Recipe by Brenda.)