Blueberry Hand Pies
Blueberry Hand Pies are a fun twist on a classic! Delicious and portable pastries, these hand pies are a great Valentine's Day dessert.
Servings: 15 pies
Calories: 207kcal
Ingredients
Pie Crust
- 2 sticks butter very cold, cubed
- 2 cups flour
- 4 tbsp. water ice water
- 1 tsp. sugar plus more for sprinkling
- pinch of salt
Filling
- 3 cups blueberries fresh or frozen
- 1 tbsp. corn starch
- 1 tsp. lemon juice
- ¼ cup sugar
- 1 tsp. vanilla
- 1 egg beaten
Instructions
For pie crust:
- In a Kitchen-aid mixer combine flour, salt, and sugar. On a low speed add in cubes of butter, a few at a time.
- Once all butter has been added, add in water, a tablespoon at a time. The dough is ready when it is just able to be formed together in a ball--Do not over mix! (Adjust water as needed)
- Divide dough into two parts and form them into 1-inch thick discs. Chill for 2 hours.
For blueberry filling:
- In a mixing bowl, combine blueberries, lemon juice, sugar, cornstarch, and vanilla. Stir to combine.
Assembling the pies:
- Preheat oven to 375 degrees.
- Roll out dough to ⅛-inch thick. Using a cookie cutter or a knife, cut the dough into your desired shape. Roll out your other disc and repeat.
- To make a pie, take a top piece and bottom piece of dough. Brush egg wash along the edge of the bottom piece. Add about a tablespoon of filling. Place top piece on and securely press edges together all the way around. Repeat for rest of pies.
- Brush egg wash over the top of the pies and sprinkle with sugar.
- Bake for 20 minutes or until golden brown.
Nutrition
Calories: 207kcal