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Blueberry Hand pies

Blueberry Hand Pies

Delicious blueberry filling inside of an Incredibly flakey crust.

Ingredients

Pastry Dough

  • 2 cups all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 sugar
  • 1 cup cold unsalted butter 16 tablespoons
  • 1/2 cup cold sour cream

Filling

  • 2 cups blueberries
  • 2 tablespoons cornstarch
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice

Topping

  • 1 large egg beaten
  • 2 tablespoons white sparkling sugar optional, for garnish

Instructions

  1. To make the pastry dough: Whisk together the flour, salt, sugar, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. You can also do this part with your food processor, making sure not to over process the dough. You want your butter to stay in pretty large chunks.
  2. Add the sour cream, and stir until the mixture starts to come together. Turn it out onto a floured work surface and knead it a few times until it comes together.
  3. Pat the dough and roll it into an 8" x 10" rectangle. Dust both sides of the dough with flour and then fold it in three.
  4. Give the dough a 90° turn and roll it again into an 8" x 10" rectangle. Fold it in three once more.
  5. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  6. To make the filling: Rinse and drain your blueberries. Place berries in a saucepan. And your cornstarch, sugar, salt, and lemon juice and stir it into your berries.

  7. Cook on medium-high heat, stirring until the liquid in the bottom of the pan comes to a simmer. Reduce to medium and continue to cook, continuing to stir, until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature.

  8. Preheat the oven to 400°F (The original recipe says 425, but I believe my oven gets hotter than most so 400 was perfect for me).
  9. Line a baking sheet with parchment paper.
  10. To assemble the pies: Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, cut out sixteen 3 1/2" squares.
  11. Divide the filling among eight of the squares, using about 2 tablespoons for each. Brush some of the beaten egg along the edges of each filled square.
  12. Use a knife to cut a vent into each of the remaining eight squares.
  13. Top each filled square with a vented square, and press along the edges with the tines of a fork to seal.
  14. Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar.
  15. Bake the pies for 18 to 20 minutes, until they're a light golden brown. Remove them from the oven, and let cool for 20 minutes before serving.

Recipe Notes

Sugar in the crust is optional.

If using frozen bluerries, add an extra 1/2 teaspoon of cornstarch. 

The original recipe is baked at 425.