Description
Delight in these charming Blueberry Hand Pies featuring a flaky, buttery crust filled with a sweet and tangy blueberry filling. Perfectly portioned for 8 servings, these hand pies are baked to golden perfection, making a delightful treat for breakfast, dessert, or snack time.
Ingredients
Scale
Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6 tablespoons ice water
Filling
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Egg Wash & Topping
- 1 egg
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional)
Instructions
- Make the Dough: In a large bowl, whisk together the all-purpose flour, sugar, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing gently until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill and firm up.
- Prepare the Filling: In a saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently, for about 5 to 7 minutes until the mixture thickens and the blueberries break down slightly. Remove from heat and allow the filling to cool completely before assembling the pies.
- Assemble the Pies: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round or rectangular cutter to cut shapes from the dough. Place a spoonful of the cooled blueberry filling onto half of the dough pieces, leaving edges clear for sealing.
- Seal the Pies: Place the remaining dough pieces on top of the filling-topped bases. Press the edges together firmly using a fork to seal them. Cut small slits on the top of each pie to allow steam to escape during baking.
- Bake the Hand Pies: Beat the egg with the milk to create an egg wash. Brush this mixture onto the tops of the pies and, if desired, sprinkle coarse sugar for a sparkling finish. Bake in the preheated oven for 20 to 25 minutes, or until the pies are golden brown and crisp. Remove from the oven and let cool before serving.
Notes
- Use cold butter and ice water for a flaky crust.
- You can substitute frozen blueberries but thaw and drain excess liquid before cooking.
- The pies can be made ahead and frozen before baking; bake from frozen adding a few extra minutes.
- For a brighter filling, add a pinch of cinnamon or nutmeg.
- Serve warm with vanilla ice cream or whipped cream for extra indulgence.
