Description
These delightful Blueberry Hand Pies feature a flaky, buttery crust filled with a sweet and tangy blueberry filling. Perfectly portioned as individual treats, these pies combine fresh or frozen blueberries with a hint of lemon zest and juice for a bright, flavorful dessert. The hand pies are baked to a golden brown and topped with a sparkling sugar crust, making them ideal for snacks, gatherings, or a charming dessert.
Ingredients
Pie Dough
- 300 grams all-purpose flour (2 1/3 cups, 10.6 oz) + more if needed
- 30 grams granulated sugar (2 tbsp, 1 oz)
- 1 teaspoon salt
- 230 grams butter (1 cup, 8 oz), cubed
- 130-150 grams full-fat sour cream (4.6-5.3 oz)
- 1 egg (beaten for egg wash)
- Coarse sugar (Demerara, for sprinkling)
Blueberry Filling
- 300 grams blueberries (10.6 oz, 2 cups), fresh or frozen
- 100 grams granulated sugar (1/2 cup)
- 15 grams cornstarch (2 tbsp)
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
Instructions
- Prepare Butter: Take the butter from the fridge, cut it into cubes, and let it sit for a few minutes to slightly soften.
- Make Dough Base: In a large bowl, whisk together the flour, salt, and sugar. Sprinkle the cubed butter over the flour mixture and use your fingers to squish and work the butter into the flour until pea-sized lumps form.
- Incorporate Sour Cream & Form Dough: Add sour cream and incorporate it into the flour and butter mixture using a fork. Dump the dough onto a lightly floured surface and gently knead a few times to form a smooth ball with a consistency similar to Play-Doh. Divide the dough into two halves, press each into a disk, wrap tightly with plastic wrap. Use a rolling pin to smooth over wrapped dough, sealing any cracks. Refrigerate for at least 2 hours.
- Prepare Filling: In a small saucepan, combine blueberries, sugar, cornstarch, lemon zest, and lemon juice. Cook over medium-high heat, stirring occasionally, until the mixture begins to thicken, about 5 minutes. Remove from heat and let cool to room temperature.
- Preheat Oven & Prepare Baking Sheets: Preheat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper.
- Roll Out Dough: Remove one half of the dough from the fridge and let it rest at room temperature for 10-15 minutes to soften slightly. Lightly flour a work surface and rolling pin, then roll the dough out to about 3-4 mm (1/8-inch) thickness.
- Cut Dough Circles: Using a 9 cm (3.5-inch) round cookie cutter, cut out circles from the dough. Re-roll any scraps to cut additional circles. Each half yields about 14 circles.
- Assemble Pies: Divide half of the cooled filling among seven circles. Brush the edges lightly with water, then place another circle on top of each filled one. Press edges with fingertips to seal, then crimp edges firmly with a fork. Cut a small vent in the top of each pie with a knife. Brush tops with beaten egg and sprinkle with coarse sugar.
- Bake Pies: Transfer pies to the prepared baking sheet. Bake for 20-25 minutes until golden brown, rotating pans halfway through baking. Remove from oven and let cool for 20 minutes before serving.
- Repeat: Repeat the rolling, cutting, filling, sealing, and baking process with the remaining dough and filling.
Notes
- Sour cream adds tenderness and a slight tang to the crust, but if unavailable, full-fat Greek yogurt can be used as a substitute.
- If using frozen blueberries, do not thaw before cooking the filling to prevent excess liquid.
- Be careful not to overwork the dough to keep it tender and flaky.
- Ensure the dough is well chilled before rolling to make it easier to handle.
- The vent cut allows steam to escape during baking, preventing the pies from becoming soggy.
- These hand pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- For an extra decorative touch, brush pies with melted butter after baking for a shiny finish.