Rustic Blueberry Hand Pies

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Rustic Blueberry Hand Pies

Flaky, all-butter hand pies stuffed with vanilla-lemon blueberry filling, baked until golden and finished with a zigzag of vanilla icing. Cut from rolled rectangles for a charming rustic look.

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Keyword: blueberry hand pies, blueberry pie, rustic hand pies

Servings: hand pies

Author: Jennifer Pallian BSc, RD

Ingredients

For the pastry

2 ½ cups all-purpose flour 315 grams
1 tbsp sugar
1 tsp salt
1 cup cold butter 225 grams / 2 sticks, cut in 1-inch cubes
½ cup ice cold water

For the filling

3 cups fresh blueberries
1 tbsp cornstarch
⅓ cup sugar
½ tsp vanilla extract
1 tsp finely grated lemon zest

For assembling

1 egg yolk
2 tsp water

For the icing

½ cup confectioners' sugar
¼ tsp vanilla extract
1 tbsp water

US Customary - Metric

Instructions

Make the pastry: Combine the flour, sugar and salt in a food processor; pulse a few times. Sprinkle the butter over top and pulse until the butter pieces are about the size of peas. Scatter the ice water over and pulse again a few times until a shaggy dough forms.
Turn the dough out onto a floured counter. Gather it into two cohesive lumps of equal size and pat them into discs. Wrap in plastic and refrigerate overnight, or for at least 2 hours.
Make the filling: In a medium bowl, toss the blueberries with the cornstarch, sugar, vanilla and lemon zest.
Assemble: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment. Working with one disc at a time, roll the dough into a rectangle about 16 x 11 inches. Trim the edges straight, then cut crosswise into 5 equal strips with a knife or pastry wheel.
Place 2 heaping tablespoons of blueberries on one end of each strip, fold over and pinch the edges to seal. Cut two 1-inch slits in the top of each pie and transfer to the baking sheets. Repeat with the second disc.
Whisk the egg yolk with 2 tsp water and brush over the pies. Bake 20–25 minutes, or until golden brown.
Ice: Whisk together the confectioners' sugar, vanilla and water. Drizzle over the warm pies in a zigzag.

Notes

Chill the dough: At least 2 hours (or overnight) so the butter firms up — cold dough is what makes the pastry flaky.

Butter the size of peas: Stop pulsing while you can still see pea-sized butter bits; those create the flaky layers.

Don't overfill: Two heaping tablespoons per strip, seal the edges well, and cut slits so steam can escape.

Make ahead: Assemble and freeze unbaked, then bake straight from frozen, adding a few extra minutes.

Nutrition