Blueberry Hand Pies are a charming and convenient way to enjoy the classic pie experience without the need for a fork and plate. These delightful little pies encapsulate the sweet, tangy burst of blueberries in a flaky, buttery crust that can be held in the palm of your hand. Perfect for picnics, parties, or as a treat on the go, each hand pie is filled with a simple yet delicious blueberry filling enhanced with just a touch of lemon zest and cinnamon for depth. They are not only visually appealing with their golden crust and juicy, bursting filling but are also incredibly satisfying to eat.
Ingredients:
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
- 1/4-1/2 cup ice water
- For the filling:
- 2 cups fresh blueberries
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- For assembly:
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling
Directions:
- Make the pie crust:
- In a large bowl, whisk together flour, sugar, and salt. Add the cold butter pieces and, using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Gradually add ice water, stirring with a fork, until the dough holds together without being wet or sticky. Split the dough in half, form into discs, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the filling:
- In a bowl, mix the blueberries, sugar, cornstarch, lemon zest, cinnamon, and lemon juice. Stir gently to combine without breaking the berries much.
- Assemble the hand pies:
- On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut out rounds using a 4-inch cookie cutter.
- Place a small spoonful of blueberry filling in the center of each round. Fold the dough over the filling to create a half-moon shape. Seal the edges by crimping with a fork. Repeat with the remaining dough and filling.
- Place the assembled hand pies on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes.
- Bake the hand pies:
- Preheat the oven to 375°F (190°C).
- Brush the top of each hand pie with beaten egg and sprinkle with coarse sugar. Cut small slits in the tops to allow steam to escape.
- Bake for 20-25 minutes, or until the hand pies are golden brown and the filling is bubbly.
- Serve and enjoy:
- Let the hand pies cool slightly before serving. They can be enjoyed warm or at room temperature.
Blueberry Hand Pies are a delightful treat that combines the traditional flavors of blueberry pie with the ease of a portable snack.
