September’s almost over, where has the time gone? It definitely feels like Fall around here these past days with heavy rain and cooler weather due to hurricane Florence. I’m a little sad for the summer to end but so ready for baking season.
Whether we are impacted by the hurricane or not this past weekend, we could all use some cute dessert to bring to the office, right?
And we begin with our Blueberry Hand Pies. They’re cute, they’re portable fruit filled pockets and perfect dessert for an afternoon tea.
This recipe is one of the rescue recipes because I did not want to let blueberries go to waste. And the only thing to do were to make pies.
This is a perfect project for your little one. My little girl was indeed very excited to be helping me with shaping the dough and filling those circles with fruity filling.
If you’re looking for a dessert that luscious and fruity, and also in bite sizes, this is the dessert for you.
I recommend fresh blueberries in this recipe because I think the flavors are much better than those frozen ones. Perfectly sweet and beautifully baked in the oven, they’re just a nice way to end your summer and transition to Fall dessert.
A flaky, buttery crust outside, warm blueberries filling inside, paired with a good cup of coffee. I hope you’ll love this recipe as much as we did.
Blueberry Hand Pies
Portable blueberries pies with a soft and flaky crust and delicious blueberries fillings.
For the pie crust
- 3 cups all purpose flour
- 1 1/2 stick (12 tablespoons) very cold unsalted butter
- 1/3 cup vegetable shortening (chilled)
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 8 - 10 tablespoons ice cold water
For the filling
- 1 cup blueberries
- 1 tablespoon corn starch
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 2 tablespoons sugar
- pinch of salt
- 1 egg yolk
- 1 tablespoon water
- 1 tablespoon turbinado sugar
Prepare Pie Crust: dice butter in small pieces and chill in the freezer while you prepare the flour.
In the large mixing bowl, place flour, salt, sugar and mix well to combine. Add butter and shortening. Using a pastry cutter or 2 forks, cut into the flour mixture until it resembles a coase meal. Add water, 2 tablespoons at a time and stir together until a large lumps form and all flour has been moistened. Use your hands, pat the dough into 2 small ball and wrap with plastic wrap. Refregerate for 1 hour.
To make the filling: In a small saucepan, combine blueberries, sugar, cinnamon, salt, lemon juice, corn starch and cook over low heat for 6 minutes, stirring frequently until the blueberries are bursting and thicken. Set aside.
To assemble the pies: Line baking sheet with parchment paper. On a lightly flour surface, roll out the dough into a log, then flatten the dough into 1/8" thickness. Using a 4.5 inch cookie cutter, cut 12-13 circles out of the rolled dough. Use a little more flour if the dough is sticky.
Spoon about 1 tablespoon of filling onto each circles. Fold the circle in half so the other side comes over the blueberry filling. Seal with water. Use a fork to press the edges of the dough together with the tines of a fork.
For the egg yolk wash: In a small bowl, whisk egg yolk and water. Lightly brush egg yolk over hand pies. Use a small knife, cut a few cuts on top of each pie, then sprinkle with turbinado sugar, if using.
Bake the pies: Preheat oven to 400 degrees, line rack in the middle of the oven. Bake the pies for 20 minutes, until top is golden brown and the filling is bubbly. Transfer to a cooling rack, let stand to cool for 15 minutes before serving. Enjoy!
Pie Crust adapted from Ina Garten