Blueberry Hand Pies

• Vegetarian

• Produce

  • 2 cups Blueberries, fresh or frozen

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 Ans 1/2 tablespoons granulated sugar
  • 3/4 tsp Baking powder
  • 1 1/2 tbsp Cornstarch
  • 1/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 Turbinado sugar

• Dairy

  • 2 sticks Butter, unsalted
  • 1/2 cup Sour cream, full-fat

Found on bakerbynature.com

Description

Directions

• To make the crust:
• In a large bowl whisk together the flour, salt, baking powder, and sugar.
• Add the butter, working it in with your hands or a pastry cutter, until its a coarse meal. The butter should still be in large, pea-sized pieces.
• Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point. Turn it out onto a well floured work surface, and bring it together with a few quick kneads.
• Pat the dough into a 10 inch log, then roll it out into a 10 x 12 rectangle. Dust both sides of the dough lightly with flour, and starting with the shorter end, fold it in three - like a letter. Flip the dough over, and roll it again into a 10 x 12 rectangle. Fold it in three again. Wrap the dough in saran wrap, and chill for 1 hour.
• To make the blueberry filling:
• Combine all of the ingredients in a saucepan; bring to a simmer over medium-heat. Cook until the mixture starts to thicken, about 6 minutes. Transfer the blueberry filling to a bowl and let cool to room temperature.
• Assembly and cooking:
• Preheat the oven to 425°(F). place a rack on the middle shelf. Line a large baking sheet with parchment paper.
• Roll the dough into a large square, about 16 x 16. For square pies, use a pastry wheel or pizza cutter to cut out sixteen even squares. For round pies, use a 4 biscuit cutter (or something round like the top of a martini or wine glass) to cut out 16 circles.
• Divide the cooled filling among eight of the squares (or circles), using about two tablespoons for each. Brush a little bit of the beaten egg wash along the edges of each filled square (or circle).
• Using a small knife, cut a vent into each of the remaining eight squares (or circles).
• Top each filled square (or circle) with a vented square (or circle), and press along the edges with the fork or a pie crust crimper. Make sure the edges are sealed well!
• Brush the top of each pie with the remaining beaten egg, and sprinkle with sugar, if using.
• Transfer the pies to prepared baking sheet.
• Bake the pies for 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.

Nutrition