Description
Delight in these homemade Blueberry Lemon Hand Pies, featuring a flaky, buttery crust filled with a vibrant blend of fresh blueberries, zesty lemon, and a hint of vanilla. Perfectly portioned and sprinkled with sugar for a golden finish, these hand pies are a charming treat for breakfast, dessert, or anytime indulgence.
Ingredients
Scale
For the Pie Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
For the Blueberry Lemon Filling
- 2 cups fresh blueberries (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Assembly and Finishing
- 1 egg (for egg wash)
- 1 tablespoon water
- Additional granulated sugar (for sprinkling)
Instructions
- Make the Pie Dough: In a large bowl, combine the flour, sugar, and salt thoroughly to prepare the dry ingredients.
- Incorporate the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your hands to work the butter into the flour until the texture is like coarse crumbs with some pea-sized pieces of butter remaining.
- Add Ice Water Gradually: Slowly add ice water one tablespoon at a time, mixing gently until the dough just begins to come together. Avoid overworking; add more water if the dough remains crumbly.
- Chill the Dough: Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour to firm up the dough.
- Prepare the Filling: In a bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Stir gently to mix well and set aside.
- Roll Out Dough and Assemble Pies: On a floured surface, roll out one dough disc to about 1/8 inch thickness. Cut into 3-inch rounds. Place a tablespoon of filling in the center of each round.
- Seal the Hand Pies: Brush the edges of the dough rounds with a little water. Fold each round over to form a half-moon shape and press the edges firmly to seal. Crimp the edges with a fork for decoration and extra sealing.
- Apply Egg Wash and Sugar: Beat the egg with water to create an egg wash. Brush this over the top of each hand pie and sprinkle with additional granulated sugar.
- Bake the Hand Pies: Preheat the oven to 375°F (190°C). Place the pies on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown and bubbly. Allow to cool slightly before serving.
Notes
- Using cold butter and ice water is crucial for a flaky crust.
- Chilling the dough helps prevent shrinking during baking.
- Let hand pies cool for a few minutes to set the filling before eating.
- Frozen blueberries can be used but make sure they are thawed and drained to avoid watery filling.
- Hand pies can be stored in an airtight container for up to 3 days or frozen before baking.
