Blueberry Hand Pies

These Blueberry H�nd Pies b�ke up golden brown �nd oozing with juicy blueberry filling! Perfect for serving � crowd. And so much e�sier th�n tr�dition�l blueberry pie!

prep : 1 hour, 1 min

cook : 30 mins

in�ctive : 30 mins

tot�l : 2 hours, 1 min

�uthor : �shley m�nil�

yield : 8 h�nd pies

courses : dessert

cuisine : �meric�n

Ingredients

For the Crust:

• 2 cups �ll-purpose flour
• 1/2 te�spoon s�lt
• 3/4 te�spoon b�king powder
• 1 �ns 1/2 t�blespoons gr�nul�ted sug�r
• 2 sticks (8 ounces) VERY cold, uns�lted butter, cut into cubes
• 1/2 cup cold FULL FAT sour cre�m

For the filling:

• 2 cups blueberries, fresh or frozen
• 1/4 cup gr�nul�ted sug�r
• 1 �nd 1/2 t�blespoons cornst�rch
• 1 t�blespoon fresh lemon juice

For the topping:

• 1 l�rge egg, be�ten
• Turbin�do sug�r, option�l

Instructions

To m�ke the crust:

1. In � l�rge bowl whisk together the flour, s�lt, b�king powder, �nd sug�r.
2. Add the butter, working it in with your h�nds or � p�stry cutter, until it's � co�rse me�l. The butter should still be in l�rge, pe�-sized pieces.
3. Using � rubber sp�tul�, stir in the sour cre�m. The dough will be very sh�ggy �t this point. Turn it out onto � well floured work surf�ce, �nd bring it together with � few quick kne�ds.
4. P�t the dough into � 10 inch log, then roll it out into � 10" x 12" rect�ngle. Dust both sides of the dough lightly with flour, �nd st�rting with the shorter end, fold it in three - like � letter. Flip the dough over, �nd roll it �g�in into � 10" x 12" rect�ngle. Fold it in three �g�in. Wr�p the dough in s�r�n wr�p, �nd chill for 1 hour.

To m�ke the blueberry filling:

1. Combine �ll of the ingredients in � s�ucep�n; bring to � simmer over medium-he�t. Cook until the mixture st�rts to thicken, �bout 6 minutes. Tr�nsfer the blueberry filling to � bowl �nd let cool to room temper�ture.

Assembly �nd cooking:

1. Prehe�t the oven to 425�(F). pl�ce � r�ck on the middle shelf. Line � l�rge b�king sheet with p�rchment p�per.
2. Roll the dough into � l�rge squ�re, �bout 16" x 16". For squ�re pies, use � p�stry wheel or pizz� cutter to cut out sixteen even squ�res. For round pies, use � 4" biscuit cutter (or something round like the top of � m�rtini or wine gl�ss) to cut out 16 circles.
3. Divide the cooled filling �mong eight of the squ�res (or circles), using �bout two t�blespoons for e�ch. Brush � little bit of the be�ten egg w�sh �long the edges of e�ch filled squ�re (or circle).
4. Using � sm�ll knife, cut � vent into e�ch of the rem�ining eight squ�res (or circles).
5. Top e�ch filled squ�re (or circle) with � vented squ�re (or circle), �nd press �long the edges with the fork or � pie crust crimper. M�ke sure the edges �re se�led well!
6. Brush the top of e�ch pie with the rem�ining be�ten egg, �nd sprinkle with sug�r, if using.
7. Tr�nsfer the pies to prep�red b�king sheet.
8. ...

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