I won’t write this down as my favorite recipe or experience. But, these are good if you like blueberries.
They were a bit time consuming and if I did this again, I would stick with the recipe but make a pie of it. I don’t think I have the patience to properly seal each pie and make it super pretty. But again, they did taste good.
Do NOT mess with my butter!
For the crust , I used the same recipe I used on the raspberry pie. I just doubled it since the original was only a one-layer crust.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt (don’t skimp!)
- 1 cup butter, diced and chilled (DO NOT SUB MARGARINE)
- 5-10 tablespoons of ice water, just until it comes together
FOR THE PIE, recipe based on this site: (I was hopeful mine would turn out as gorgeous as hers )
1/2 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 cups (1 pint) fresh blueberries
Pinch of salt
1 egg yolk
1 Tbsp. cream or water
Sugar, for garnish
Chill the pie dough for at least 1 hour before making hand pies.
In a small bowl, whisk together the sugar, cornstarch, cinnamon, and lemon zest. Set aside.
In another bowl, coat the blueberries with lemon juice. Sprinkle on the sugar mixture and stir until blueberries are evenly coated.
Roll out chilled pie dough to 1/8 inch thickness. Cut out circles approximately 5-6 inches in diameter (I used the rim of a bowl to cut out circles). Fill center of dough circle with blueberry filling. The amount you can fit inside will depend on the size of your blueberries
In a small bowl, whisk together the egg yolk with water or cream. Brush egg wash on edge of dough circles, fold in half, and seal the edges with a fork.
Chill hand pies for at least 1/2 hour before baking.
Preheat oven to 375 degrees F (190 degrees C).
Remove pies from refrigerator and brush with remaining egg wash. Sprinkle on sugar and cut a small slit or two on the top of each pie to let out steam. Bake for about 20 minutes, or until pies are golden brown and flaky. Cool to room temperature before serving.
Store in an airtight container at room temperature.
While the pie dough was chilling, I waited and then got the blueberry mix together. Hi FeistyCat lurking in the back!
I got 5 circles per each dough portion for 10 hand pies.
My assembly line set up and ready to go.
Pies brushed and nearly ready. I should have sealed them better though.
Be sure to chill them first. The dough warms quickly as you work with it.
See? I had some leaks. I DEFINITELY do not make everything perfect or pretty.
One of the worst ones I took as a taste tester.
They tasted fine luckily. Not the prettiest, but at the end of the day they were all eaten by co-workers!