FoodMayhem

I want just about anything made with blueberries. Along with cherries, they share the pedestal for my favorite fruit, so when I saw a recipe for Blueberry Hand Pies on A Southern Grace, I bookmarked it right away. I did tweak the recipe a bit to my liking, but how can you go wrong with a portable pie, you can eat without a plate and fork?

Wild Blueberry Hand Pies
~adapted from A Southern Grace

Sweet Pie Dough

• 1 1/4 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and diced
• 4 tablespoons buttermilk
• 1/2 teaspoon vanilla extract

Filling

• 2 cups frozen wild blueberries
• 1/4 cup granulated sugar
• 1 1/2 tablespoon cornstarch
• 1 teaspoon fresh lemon juice
• 1 teaspoon lemon zest

Assembly

• 1 egg yolk
• 1 tablespoon water
• 1 1/2 teaspoons vanilla sugar

Instructions

1. In a large bowl, mix together flour, sugar, and salt. Cut in butter with a fork or pastry cutter, until it resembles course sand.

2. In a small cup, combine buttermilk and vanilla extract. Mix into dough and bring it together to form a ball. Press it into a disc. Plastic wrap it and chill for 1 hour.

3. When dough has been chilling for 30 minutes, start working on the filling. Put all the filling ingredients into a small non-stick pot. Start on low and stir until juices are released. Now you can turn up the heat and stir until it thickens and looks like pie filling. Remove to a bowl and set aside.

4. Grease cookie sheet and set aside. When dough is ready, roll out on a floured surface to 1/8″ thick. Cut into 4.5″ circles and arrange on cookie sheet 2 inches apart. If dough gets too soft, chill again.

5. Put 1 1/2 tablespoon filling into each circle. In a small bowl, mix together egg yolk and water. Brush half the rim of each circle.

6. Fold each circle in half and press edges together.It will look like a large dumpling.

7. Preheat the oven to 375 degrees F and chill the hand pies for 30 minutes while oven is heating.

8. Remove from fridge and make a few slits/vents on each. Brush with egg wash and sprinkle with vanilla sugar.

9. Bake for 16-18 minutes or until golden and filling bubbles. Cool for 5 minutes before carefully removing with a spatula. Cool on wire rack.

posted by jessica at 09:25 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.