This recipe is from King Arthur Flour. They have a bake along series & this is the first recipe I have tried from this series. These Blueberry Hand Pies are delicious & quite easy to make.
I did not put enough filling in the hand pies. It looks like I put in the same amount as the recipe & pictures from the step by step on the King Arthur website, but there was not enough filling in my hand pies. The recipe from King Arthur says to put in a slightly heaped tablespoon of filling, so I did that & had left-over filling which I put in the fridge. When I was putting the hand pies together it looked like I had enough filling in but once the hand pies were baked it is not. Otherwise, they are delicious! Next time, & there will be a next time for sure, I will add more filling!
There are alot of directions in the method, but none of them are difficult! You should give this a try. It is very good.
Here is the recipe
For the Pastry
2 cups flour
3/4 tsp salt
1/2 tsp baking powder
1 cup cold butter, cut in cubes *** recipe calls for unsalted but I used salted since I didn’t have unsalted!
1/2 cup sour cream *** I used plain greek yogurt
For the Filling
2 cups blueberries, fresh or frozen *** I used frozen
2 tbsp cornstarch *** if you are using frozen blueberries use 2 1/2 tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
1 tbsp lemon juice
For the Topping & to put them together….
1 large egg, beaten
2 tbsp coarse sugar *** I used turbinado sugar…which is a coarse sugar
For the pastry
- I made the pastry in the food processor….Put the flour, salt & baking powder in the food processor & pulse twice to mix the ingredients together
- Add the cubed butter into the food processor & pulse a few times until the butter is pea sized or bigger. Be careful not to over process as you want the butter in fairly large pieces, this makes the dough flakey.
- Add the sour cream or yogurt & mix. I did not over mix this & it was just a bunch of crumbs when I took it out of the food processor. Usually for dough you process the ingredients until it forms a ball around the blade, but I was concerned not to over-mix this, so I empties the bowl onto a work surface & kneaded them together into a ball.
- Form the dough into a rectangle shape & roll it into an 8 x 10 rectangle. Dust both sides lightly with flour & fold the dough in thirds, starting with the short end.
- Turn the dough over & turn it to a 90 degree angle. Roll it out again into an 8 x 10 rectangle. Fold it in thirds again, starting at the short side
- Wrap the dough in plastic wrap & put in the refrigerator for at least 30 minutes before you make the hand pies. This chills the butter in the dough. *** I left the dough in the fridge for longer & it was very hard when I took it out. Too hard to roll out. I let the dough sit on the counter until it was softer.
For the filling
- Put the blueberries into a sauce pan.
- Mix the cornstarch & sugar together, put into the saucepan.
- Add the salt & lemon juice. Mix to combine
- Bring the mixture to a simmer over medium-high heat, stirring so it does not stick to the pan. Once it begins to bubble, reduce the heat medium & cook until the mixture starts to thicken, about 5 minutes. Stir often!!!
- Once the berry mixture is thick, remove from heat & let cool to room temperature. You can put the mixture into the refrigerator to cool quicker if you want!
To make the hand pies
Preheat the oven to 425f
Line a baking sheet with parchment paper
- Roll the dough into a 14 x 14 inch square. *** I did not flour the surface I was rolling the dough on, but floured my rolling-pin
- Cut the dough into 3 1/2 inch squares, you will get 16 squares
- Put the filling on 8 of the squares, divide it evenly. *** I think it will be more than 1 heaping tbsp per square. Put the filling in the middle!
- Use some of the beaten egg & a pastry brush to brush some egg on the edges of the square that has the filling on it
- Make a vent in each of the 8 squares that are reserved for the ‘tops’ of the hand pies. You can use a knife for this or a small cookie cutter…. your choice. I used a knife & made 4 slits in the top.
- Put a ‘top’ that is vented, onto each square that has filling on it.
- Press the edges together using a fork, sealing well
- Brush the tops of the hand pies with beaten egg & sprinkle with sugar
- Put the hand pies onto the prepared baking sheet…
- Put the baking sheet with the hand pies into the refrigerator to cool for about 15 – 20 minute….recipe says if the dough gets sticky put in the fridge for 20 minutes, but I put it int he fridge anyway. I wanted the dough to be nice & flaky
- Bake the hand pies for 18 – 20 minutes until they are golden brown.
- Let cool for at least 20 minutes before serving to make sure the filling is cool enough to eat & won’t burn your mouth!!
- You can keep the pies at room temperature for a couple of days or freeze them .