Description
Delightful homemade Blueberry Hand Pies featuring a flaky buttery crust filled with a sweet-tart blueberry mixture, finished with a tangy lemon glaze. Perfect as a portable dessert or snack, these hand pies combine fresh fruit with a tender pastry for a delicious treat.
Ingredients
Dough
- 2½ cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold butter, cubed
- ⅓ cup ice water
Filling
- 1½ cups blueberries
- 2 tablespoons sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
Egg Wash
- 1 egg
Lemon Glaze
- 2 cups powdered sugar
- ¼ cup lemon juice
Instructions
- Prepare Dough: In a food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse until the butter pieces are pea-sized.
- Add Ice Water: Fill a glass with ice water and measure ⅓ cup of the cold water. Slowly add this water to the food processor one tablespoon at a time, pulsing in between until the dough begins to come together. Continue pulsing until the dough forms a cohesive ball.
- Chill Dough: Divide the dough into two halves. Wrap each half in plastic wrap, shaping into discs. Refrigerate for at least 1 hour to firm up.
- Prepare Blueberry Filling: In a medium bowl, toss the blueberries with sugar, cornstarch, and lemon juice. Set aside to marinate slightly.
- Make Egg Wash: Beat the egg in a small bowl and set aside for brushing the dough.
- Roll Out Dough: Remove one dough disc from the refrigerator. Lightly flour a clean surface and roll the dough to about ¼ inch thickness.
- Cut Dough Circles: Using a 4-inch cookie cutter, cut circles from the rolled dough. Place them on a parchment-lined baking sheet. Re-roll scraps to make additional circles.
- Assemble Pies: Brush the edges of half of the dough circles with egg wash. Spoon 1 to 2 tablespoons of blueberry filling onto the center of these circles. Top each with another dough circle, sealing the edges by pressing with a fork. Brush the tops with egg wash.
- Bake: Preheat the oven to 400°F (204°C). Bake the hand pies for 15 to 20 minutes or until golden brown.
- Cool and Glaze: Remove pies from the oven and transfer to a cooling rack. Whisk powdered sugar and lemon juice to make the glaze and drizzle it over the warm pies. Allow to cool before serving.
Notes
- Ensure the butter and water are very cold to achieve a flaky crust.
- You can substitute fresh blueberries with frozen, but thaw and drain them well before use.
- For easier sealing, chill the assembled pies before baking.
- Adjust lemon juice in the glaze to your preferred tartness.
- Store leftover pies in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
