BLUEBERRY HAND PIES

Those Blueberry Hand Pies bake up golden brown and oozing with juicy blueberry filling! perfect for serving a crowd. And a lot simpler than conventional blueberry pie!

If you’ve by no means made pie earlier than, don’t worry! due to the fact that is severely one of the easiest recipes ever. The crust is certainly one of my favourite pie crust recipes because it’s so forgiving! and is derived collectively in less than half-hour. but you do need to kick back it!

And the filling takes much less than 10 mins to collect! due to the fact hand pies are a rustic dessert, you don’t must worry approximately making them searching “best”. My blueberry pies usually come out of the oven searching a touch bit distinct. And i love it! i like to think about them like snowflakes; every unique and delightful of their very own way.

INGREDIENTS:

For the Crust:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 1 ans 1/2 tablespoons granulated sugar
• 2 sticks (8 ounces) VERY cold, unsalted butter, cut into cubes
• 1/2 cup cold FULL FAT sour cream

For the filling:

• 2 cups blueberries, fresh or frozen
• 1/4 cup granulated sugar
• 1 and 1/2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice

For the topping:

• 1 large egg, beaten
• Turbinado sugar, optional

INSTRUCTIONS:

To make the crust:

1. In a large bowl whisk together the flour, salt, baking powder, and sugar.
2. Upload the butter, running it in along with your arms or a pastry cutter, till it's a rough meal. The butter should still be in large, pea-sized portions.
3. The use of a rubber spatula, stir within the sour cream. The dough might be very shaggy at this factor. flip it out onto a well floured work floor, and bring it together with a few quick kneads.
4. Pat the dough into a 10 inch log, then roll it out into a 10" x 12" rectangle. dirt both sides of the dough lightly with flour, and beginning with the shorter stop, fold it in three - like a letter. turn the dough over, and roll it again into a ten" x 12" rectangle. Fold it in three again. Wrap the dough in saran wrap, and kick back for 1 hour.

To make the blueberry filling:

1. Combine all the elements in a saucepan; convey to a simmer over medium-heat. cook till the mixture begins to thicken, about 6 minutes. switch the blueberry filling to a bowl and let cool to room temperature.

Meeting and cooking:

1. Preheat the oven to 425°(F). place a rack at the center shelf. Line a huge baking sheet with parchment paper.
2. Roll the dough right into a huge rectangular, approximately sixteen" x 16". For square pies, use a pastry wheel or pizza cutter to reduce out 16 even squares. For spherical pies, use a 4" biscuit cutter (or something spherical like the top of a martini or wine glass) to reduce out 16 circles.
3. Divide the cooled filling amongst 8 of the squares (or circles), the use of about  tablespoons for every. Brush a bit little bit of the beaten egg wash alongside the edges of every filled rectangular (or circle).
4. The use of a small knife, cut a vent into each of the closing 8 squares (or circles).
5. Top every crammed rectangular (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!
6. Brush the top of every pie with the last crushed egg, and sprinkle with sugar, if using.
7. Switch the pies to organized baking sheet.
8. Bake the pies for 20 mins. do away with them from the oven, and allow cool for 20 minutes earlier than serving.

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