Blueberry-Lemon Hand Pies

Yield

About 10 hand pies

For the crust

Instructions

First, make the crust: In a food processor, pulse together the flour, sugar, and salt. Sprinkle in the butter cubes and pulse just until the butter is broken down into chickpea-sized pieces, 4 to 6 pulses (1 second each).

Transfer dough to a medium bowl and drizzle with 7 tablespoons ice water. Gently stir with a rubber spatula until the dough sticks together. If there are still dry spots, add the remaining tablespoon of water and stir again.

Turn dough out onto a sheet of parchment paper. Gather it together and divide into two equal portions. Shape each into a rough square, wrap tightly in plastic wrap, and refrigerate at least 2 hours and up to 3 days.

For the Filling

Ingredients

4 cups frozen or fresh wild blueberries
1/2 cup granulated sugar
1-1/2 tablespoons minute tapioca
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
Pinch of salt
For the glaze
1/2 cup powdered sugar
1–2 tablespoons fresh lemon juice

Instructions

Next, make the filling: In a 3- or 4-quart pot, stir together half the blueberries with the sugar, tapioca, 1 tablespoon lemon juice, cinnamon, and salt. Set over medium heat and cover. Cook, stirring occasionally, until berries begin to release their juices, 8 to 10 minutes. Remove lid and reduce heat to medium-low. Continue cooking until mixture becomes glossy and thicker, 6 to 8 minutes more. Remove from heat and stir in remaining blueberries. Cool completely (the mixture will thicken more as it cools).

On a floured counter, roll out one portion of dough into a rough square about ⅛ inch thick. Use a 4-inch round cutter or bowl to cut dough into circles, and set them on a parchment-lined baking sheet. Gather and reroll dough as needed. Refrigerate the circles, covered in plastic wrap, while you roll out and cut the remaining dough. Refrigerate as before.

Preheat oven to 400°F and set a rack in the lower third. Take the first batch of rounds out of the refrigerator. Spoon ¼ to 1/3 cup of filling into the center of each round, brush edges with egg wash, and then fold over. Press the edges with fork tines or crimp to seal. Cut two vents into the top of each with a sharp knife. Refrigerate assembled pies while you fill and seal the remaining rounds.

Brush the tops of all pies with egg wash, sprinkle with sanding sugar (if using), then bake, turning the trays halfway through, until golden brown and crisp, about 25 minutes.

Remove from oven and cool completely on wire racks. Meanwhile, make the glaze by whisking the powdered sugar and lemon juice until smooth. When the pies are cool, drizzle with the lemon glaze. Serve at room temperature.