Old-Fashioned Blueberry Hand Pies
A sweet pie pocket, just for you.
Servings: 8 hand pies
Ingredients
- 1 recipe Perfect Pie Dough (recipe linked in instructions, below)
- 2 1/2 cups fresh or frozen blueberries
- 2 tablespoons cornstarch (or 2 1/2 tablespoons if using frozen berries)
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons fresh lemon juice, from half a lemon
- 1 egg
- 1/8 teaspoon kosher salt (or a big pinch)
Instructions
Make the Pie Dough
- Prepare one recipe Perfect Pie Dough, but work the butter into the flour more than you otherwise would for a pie. You need very small butter pieces so you don't get butter blowouts on the small hand pies.
- Lightly flour the work surface. Shape the dough into a rectangle with your hands. Dust with flour. Flatten the dough with your hands, keeping the rectangle shape, then roll the dough to 1/8" thick with a rolling pin, rotating the dough often for even rolling and to prevent sticking. Keep lightly re-flouring the top of the dough and the work surface as needed to further prevent sticking.
- The dough rectangle should be roughly 14" x 16" but this does not need to be exact. The important thing is the thickness. Cut the dough into a large, clean rectangle by trimming away the ragged edges. Then divide that clean dough rectangle in half into two equal portions.
- Wrap each half in plastic wrap and chill for at least 30 minutes or overnight.PRO TIP: Take the scraps, form a new pie dough ball, and re-roll, wrap, and chill. This can be used for decorative pie dough cutouts. Or, just brush with egg wash, add cinnamon sugar, slice into strips, and bake for a really good sweet snack.
For the Hand Pies
- In a medium pot, combine the blueberries, cornstarch, lemon juice, sugar, salt, and cinnamon. Bring just to a boil, then simmer, uncovered, about 5 minutes, or until the juices thicken. Stir often to prevent scorching. Let cool to room temperature before proceeding.PRO TIPS: Cornstarch is a thickener. If you did not add this, the filling would be too juicy and run out of the pie. Also, this filling can be made ahead and chilled. This will firm it up, making it easier to spoon the next day. Don't worry; it will get nice and runny again when it bakes.
- To assemble and bake: Preheat the oven to 425°F and line or grease a baking sheet. Remove the two chilled pie dough rectangles from the fridge and cut them into even numbers of same-sized rectangles, circles, or other shapes. You should have around 16 total pieces of dough, for 8 total hand pies.
- Make an egg wash by whisking one egg with a few drops of water.
- Lay the bottom pie dough pieces on a lined baking sheet. Brush the edges of each with egg wash. Spoon a heaping tablespoon of blueberry filling into the center of each dough square. Gently top with the top dough pieces and gently press the edges to seal the pie together. Use the prongs of a fork for the best-looking result. Repeat with the other hand pies.
- Lightly brush each hand pie with egg wash. Use a paring knife to cut slits in the top of each pie. Dust with a little sugar, if desired, and bake for 25 to 30 minutes, until golden brown and bubbling.
- Let cool to warm or room temperature before serving.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
