Blueberry Hand Pies

If you've read my blogs, you probably know I'm a big fan if pie. So when I saw these cute little hand pies, I had to try them. I like the idea of being able to eat pie with one hand and no utensils. I mean, portable pie?? Yes, please!

The crust is similar to a blitz puff pastry. Less work and faster than puff pastry, it makes a super flaky multi-layer crust that crackles when you bite into the pie. Blueberries are in season,  so I used them in the filling. I look forward to trying other fillings like raspberry, sour cherry and blackberry.

This would make a fun Supper Club or picnic dessert, or a great breakfast pastry. The pies are best eaten the day they're made, as the crust loses flakiness as it sits. However, they could be refreshed with a quick heat in a toaster oven. I wasn't able to test the theory as we ate them all in a day. Stop judging me.

Make the crust by cutting fat into flour mixture and adding sour cream. Resist the urge
to add additional liquid. A minute of kneading and this dough will come together. Believe!

Same dough, rolled out and folded. Chill for at least 30 minutes before using.

We bought a bucket of blueberries from a local grower. A few will be used
fresh in recipes. The rest will be frozen to enjoy throughout the year.

Make the filling and allow to cool to room temp.

Roll the dough to a 14"x14" square. Cut into 16 squares, 3 1/2" x 3 1/2" each.
Cut a vent in half the squares (I used the large end of a piping tip).

Spread about 1 Tbsp filling onto the bottom crust to within 1/2 inch
 of the edge. Brush edge with beaten egg. Adjust top crust and seal
with the times of a fork

Brush pies with egg wash, sprinkle with sugar and bake.

Flaky, sweet and totable!! It's my new favorite way to enjoy pie!

Blueberry Hand Pies

From King Arthur Flour

Pastry
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
1/2 cup cold sour cream

Filling
2 cups blueberries, fresh or frozen
1/4 cup sugar
1 Tbsp Instant ClearJel or 1 Tbsp corn starch
2 teaspoons lemon juice

Topping
1 large egg, beaten
white sparkling sugar, for garnish

Make the dough: Whisk together the flour, salt, 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. Stir in the sour cream; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads.

Pat the dough into a rough log, and roll it into an 8" x 10" rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter. Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8" x 10" rectangle. Fold it in three again. Wrap the dough, and chill for at least 30 minutes before using.

Make the filling: Combine all the ingredients in a saucepan set over medium heat. Cook until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature.

Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.

Assemble pies: Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares.  Divide the filling among eight of the squares, using about a heaping tablespoon for each. Brush some of the beaten egg along the edges of each filled square. Cut a vent into the each of the remaining eight squares, using a decorative cutter of your choice. Top each filled square with a vented square, and press along the edges with the tines of a fork or a pie crust crimper to seal.

Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet. Bake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.

Yield: 8 hand pies.