Blueberry Hand Pies

These are like glorified pop tarts. Or just little pastries. You could easily fill them with other fruit or fillings, but I did quite like the blueberry filling. These were a nice breakfast, but beware that they are filling with the butter in the pastry dough. Next time, I plan on doubling the filling because there was plenty of room left inside the pies for more.

These were best fresh, but reheated were still good.

It’s basically like having jam with a buttery dough. I don’t think you can go wrong with that.

By the way, the dough was so easy to work with, which is saying a lot since I always struggle with pie crust dough and the like.

Directions for Blueberry Hand Pies

Slightly adapted from King Arthur Flour

  • 2 cups blueberries, fresh or frozen
  • 2 Tablespoons cornstarch (use 2.5 Tablespoons if the berries are frozen)
  • 3 Tablespoons sugar
  • 1/8 teaspoon kosher salt, plus 3/4 teaspoon
  • 1 Tablespoon lemon juice
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 2 sticks (16 Tablespoons) cold butter, cut into Tablespoon-sized slices
  • 1/2 cup cold sour cream
  • 1 egg, beaten
  • Sparkling sugar for decoration
Start by making the filling. Place the berries, cornstarch, sugar, 1/8 teaspoon salt, and lemon juice in a medium saucepan. Stir to combine. On medium-high heat, cook until the mixture comes to a simmer. Reduce the heat to medium and continue cooking and stirring for 5-10 minutes until it thickens. Transfer to a bowl and let cool to room temperature (or refrigerate until ready to use).
For the pastry, pulse together the flour, 3/4 teaspoon salt, and baking powder in a food processor. Add the butter, again pulsing until it becomes a crumbly mixture with the butter in pea-sized pieces. Add the sour cream, pulsing until it comes together in chunks.
Knead it on a floured surface into a smooth dough. Pat it into a rough log, then roll it into an 8×10 inch rectangle. Dust both sides of the dough with flour to keep it from sticking, then fold it in thirds like a letter, using a short side. Flip the dough over, turn it a quarter turn, then roll it again to the same rectangle, and folding it into thirds again. Wrap the dough in plastic wrap and chill it for about 30 minutes.
Meanwhile, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone liner. When ready, roll the dough into a 14×14 inch square. Cut out sixteen squares that are approximately 3.5 inches per side. Place 8 of the squares on the baking sheet. Scoop a Tablespoon (or more if you decide to double the filling) into the middle of the squares, then brush some of the beaten egg along the edges of the squares. For the remaining 8 squares, use a knife to make a small vent in the middle of each, then place on top of the filled squares, using a fork to seal the edges of the pies. Brush the tops of the pies with the beaten egg, then sprinkle with sparkling sugar.
Bake the pies for 18-25 minutes until they are a light golden brown, rotating halfway. Remove them from the oven and allow them to cool for 20 minutes before serving. You can freeze the baked pies for longer storage.

Directions for Blueberry Hand Pies (without pictures)

Slightly adapted from King Arthur Flour

  • 2 cups blueberries, fresh or frozen
  • 2 Tablespoons cornstarch (use 2.5 Tablespoons if the berries are frozen)
  • 3 Tablespoons sugar
  • 1/8 teaspoon kosher salt, plus 3/4 teaspoon
  • 1 Tablespoon lemon juice
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 2 sticks (16 Tablespoons) cold butter, cut into Tablespoon-sized slices
  • 1/2 cup cold sour cream
  • 1 egg, beaten
  • Sparkling sugar for decoration
Start by making the filling. Place the berries, cornstarch, sugar, 1/8 teaspoon salt, and lemon juice in a medium saucepan. Stir to combine. On medium-high heat, cook until the mixture comes to a simmer. Reduce the heat to medium and continue cooking and stirring for 5-10 minutes until it thickens. Transfer to a bowl and let cool to room temperature (or refrigerate until ready to use).
For the pastry, pulse together the flour, 3/4 teaspoon salt, and baking powder in a food processor. Add the butter, again pulsing until it becomes a crumbly mixture with the butter in pea-sized pieces. Add the sour cream, pulsing until it comes together in chunks. Knead it on a floured surface into a smooth dough. Pat it into a rough log, then roll it into an 8×10 inch rectangle. Dust both sides of the dough with flour to keep it from sticking, then fold it in thirds like a letter, using a short side. Flip the dough over, turn it a quarter turn, then roll it again to the same rectangle, and folding it into thirds again. Wrap the dough in plastic wrap and chill it for about 30 minutes.
Meanwhile, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone liner. When ready, roll the dough into a 14×14 inch square. Cut out sixteen squares that are approximately 3.5 inches per side. Place 8 of the squares on the baking sheet. Scoop a Tablespoon (or more if you decide to double the filling) into the middle of the squares, then brush some of the beaten egg along the edges of the squares. For the remaining 8 squares, use a knife to make a small vent in the middle of each, then place on top of the filled squares, using a fork to seal the edges of the pies. Brush the tops of the pies with the beaten egg, then sprinkle with sparkling sugar.
Bake the pies for 18-25 minutes until they are a light golden brown, rotating halfway. Remove them from the oven and allow them to cool for 20 minutes before serving. You can freeze the baked pies for longer storage.
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