Blueberry Hand Pies are the ultimate portable desserts, perfect for any occasion. These delightful treats combine the rich, tangy flavor of fresh blueberries with a buttery, flaky crust.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, cold and cubed
6 to 8 tablespoons ice water
2 cups fresh blueberries
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon butter, for dotting
1 egg, beaten
1 tablespoon milk
Instructions
In a large mixing bowl, whisk together the flour, salt, and sugar until well combined.
Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
Gradually mix in the ice water, one tablespoon at a time, until the dough begins to come together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
In a medium bowl, combine the blueberries, sugar, lemon juice, cornstarch, and vanilla extract. Gently toss to coat the blueberries evenly.
Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to a thickness of about ¼ inch and cut out circles.
Place a tablespoon of blueberry filling in the center of each dough circle and dot with a small piece of butter.
Fold the dough over to create a half-moon shape and press the edges to seal.
Whisk the egg and milk together and brush the tops of the hand pies with the egg wash.
Bake for 20-25 minutes or until they are golden brown and flaky.
Let the blueberry hand pies cool on a wire rack for a few minutes before serving.
