Have plenty of napkins ready for these handheld pies, as part of their appeal is the delicious fruit juice that escapes with every bite. They are easily portable, so pack them for a picnic, or arrange them in a basket for a grab-and-go dessert at a casual barbecue. Stone fruits also make an excellent filling. Just swap in 1 1/2 cups (6 oz./185 g) finely chopped plums, peaches or apricots for the blueberries.
Blueberry Hand Pies
For the dough:
- 2 cups (10 oz./315 g) all-purpose flour
- 1/2 tsp. kosher salt
- 1 tsp. sugar
- 3/4 cup (6 oz./185 g) very cold unsalted butter, cut into cubes
- 8 Tbs. (4 fl. oz./125 ml) ice water, plus more if needed
For the blueberry filling:
- 2 cups (8 oz./250 g) blueberries
- 1/4 cup (2 oz./60 g) granulated sugar
- 1 Tbs. fresh lemon juice
- 2 tsp. cornstarch
- 1 large egg beaten with 1 tsp. water
- 1 Tbs. granulated sugar
1. In the bowl of a food processor, mix the flour, salt and sugar. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Transfer the dough to a work surface, press it together and divide it in half. Press each half into a disk and wrap in plastic wrap. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.
2. To make the blueberry filling, combine 1 1/2 cups (6 oz./185 g) of the blueberries, the sugar and the lemon juice in a saucepan over medium heat. Cook, stirring frequently, until the berries begin to give off their juices. Reduce the heat to medium-low and simmer, stirring occasionally, until all of the berries have burst, about 5 minutes. In a small bowl, stir together the cornstarch and 2 Tbs. water. Add the cornstarch mixture to the blueberry mixture and cook until the juices come to a boil and thicken. Remove from the heat and stir in the remaining 1/2 cup berries. Place the saucepan in a bowl of ice water to cool quickly, stirring frequently. Set aside.
3. Preheat an oven to 375°F (190°C). Place one of the dough disks on a lightly floured work surface. Cut the disk into 3 equal pieces. Dust the top of each piece with flour and roll each piece into a round about 5 inches (13 cm) in diameter and 1/8 inch (3 mm) thick. Trim the edges to make a perfect circle. Repeat with the remaining dough disk.
4. Place 3 rounds on an ungreased rimmed baking sheet. Divide half the filling among them, spooning it in the center of each and leaving 1/2 inch (12 mm) uncovered around the edge. Brush the dough edge with egg wash and fold the round over to create a half moon, pressing the edges together. Using a fork, crimp the edge to seal completely. Refrigerate the pies while you repeat the process with the remaining dough and filling, and place the remaining pies on the same baking sheet. Refrigerate for 15 minutes.
5. Lightly brush the pies with egg wash, and sprinkle with the 1 Tbs. sugar. Bake until golden brown at the edges, about 20 minutes. Let cool on a rack, then serve.
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