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Blueberry-hand-pie_pin

Blueberry Hand Pies

Hunar Baig
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Course Dessert
Servings 15 - 16 pastries

Equipment

  • Cookie-cutter or builders mug
  • Pastry brush
  • Baking trays
  • Grease proof paper

Ingredients
  

Hand Pie Dough

  • 125 g butter (1/2 cup)
  • 205 g plain flour (1 1/2 cups)
  • a pinch of salt
  • 1 egg yolk
  • 1 tsp caster sugar

Blueberry Filling

  • 200g blueberries
  • 2 - 3 tbsp sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • a pinch of salt
  • 1 1/2 - 2 tsp cornflour

Egg Wash

  • 1 egg
  • 2 tbsp milk

Vanilla Glaze

  • 1/2 cup icing sugar (50g)
  • 1 - 2 tbsp milk
  • 1/4 tsp vanilla paste

Instructions
 

Hand Pie Dough

  • Start by cutting the cold butter into small cubes
  • In a large mixing bowl mix the dry ingredients and add the butter and egg yolk, have a cup of ice-cold water with a tablespoon ready but don't use the water yet!
  • Start to incorporate the butter and flour mixture together until it has a crumble like consistency / the consistency of wet sand.
    You can do this by hand or using a food processor
  • Now add a tablespoon of water at a time until the dough starts to come together. I normally use about a quarter of a cup but, every time you make this the amount of water will probably change, so go slow and steady
  • Place the dough onto a clean surface and knead with a bit of flour until the pasty is not sticky and well combined and soft and form into a round disc
    Wrap in cling film and chill in the fridge for at least an hour
  • Take the pastry out of the fridge 20 - 30 minutes before rolling out

Blueberry Mixture

  • Mash the berries roughly with a fork, if you are using frozen berries let them defrost first and drain any excess liquid before mashing
  • Stir in the sugar, lemon juice and vanilla then add in the cornflour and mix thoroughly making sure that there are no lumps of cornflour left in the mixture
  • Now, cover and let the filling sit for at least an hour in the fridge to meld the flavours together, dissolve the sugar and thicken the mixture
    You could leave this mixture in the fridge for up to a day if desired

Vanilla Glaze

  • In a bowl mix together all of the ingredients
  • Whisk thoroughly so that there are no lumps and set aside until needed

Making the Pastries

  • On a floured surface cut the dough into quarters and roll the dough pretty thin or to about the thickness of a coin on a floured surface
  • Use a round cookie cutter or a round mug to cut out circles of dough, two circles per hand pie
  • On one circle of dough put 1 teaspoon of the blueberry mixture, dip your fingers into water and run them around the rim of the pastry and place on another circle of dough
  • Seal the edge with a fork and prick three times to release some steam and egg wash, then sprinkle with some granulated sugar
  • Bake at (180 degrees Celsius / gas mark 4 / 355 Fahrenheit) for 15 - 25 minutes or until golden brown and crisp
  • Let the pies cool and then top in a zig-zag pattern with the vanilla glaze, once the glaze sets the hand pies are ready to eat

Notes

- You will need extra flour for rolling out, kneading and dusting
- You can use frozen berries if fresh blueberries are not available
- Make sure to taste the berries before making the filling in order to gauge how much sugar if required
Keyword Blueberry, Pastry, Pie