Blueberry Hand Pies Food

EASY BLUEBERRY HAND PIES

Steps:

• Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment or silicone baking mats.
• Lightly flour your work surface then unroll the pie crusts. Cut out as many circles as possible from each crust using a 3- to 4-inch round cookie cutter, rerolling the dough scraps if necessary.
• Arrange half of the circles on the baking sheets, spacing them at least 1 inch apart (these are the bottom crusts). Set aside the remaining circles (these are the top crusts).
• Stir together the blueberries, sugar, lemon zest and lemon juice in a medium bowl. Divide the blueberry mixture among the bottom crusts, leaving a 1/4-inch border around each circle.
• Top each bottom crust with 1 of the top crusts and crimp the edges together with a fork. Cut small slits in each top crust to vent steam. (Alternatively, cut out shapes with a smaller cookie cutter from each top crust.)
• Beat the egg with 1 tablespoon water then brush onto the top crusts. Sprinkle sanding sugar on top then bake the hand pies until golden brown and the blueberry juice is bubbling, about 15 minutes.
• Remove the hand pies from the oven and let cool completely on the baking sheets before serving. (See Cook's Note.)

BLUEBERRY HAND PIES

Steps:

• Preheat oven to 375°F. Roll out dough on a floured surface to a 15x12" rectangle. Cut into 6 rectangles.
• Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. Fold dough over, and press edges to seal. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.
• Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35-40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature.

BLUEBERRY HAND PIES

Steps:

• Preheat the oven to 450°F.
• Prepare pie crusts by removing pie crust from the packaging. Unroll one crust on a lightly floured surface. It is important to keep the crusts thick enough to hold the pie filling, so I did not roll the crusts out any thinner than they came in the package.
• Use a bowl (6-inch diameter used here), placed upside down, to cut out two circles from the dough. Gently gather together the scraps, roll out just enough to cut two additional circles (you may even need to do one at a time).
• Place three crust circles onto a baking sheet sprayed with non-stick cooking spray.
• Place a scoop of the blueberry pie filling into the center of the circle.
• If desired, place a small piece of butter over the pie filling (this isn't necessary, it adds a little creaminess to the hand pie).
• Use a fork to beat the egg lightly. Then, brush a bit of the egg wash around the edge of the circle to help the sides seal.
• Fold the pie crust in half to form a crescent shape. Press down (work from the outer edge in) and then crimp with your fingers or a fork to seal the edges.
• Brush the exposed sides of the hand pie with the egg wash. Sprinkle the desired amount of coarse sugar over the egg wash.
• Bake for 10 to 12 minutes or until the pies are golden brown and the crust is crispy. (The filling does not need to be cooked so we're really just cooking the crust here.)

BLUEBERRY HAND PIES

Steps:

• For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
• For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
• For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.

BLUEBERRY HAND PIES

Steps:

• Preheat the oven to 400°F. Line a large sheet pan with parchment paper and set aside.
• Lightly flour a smooth work surface and roll out the crusts.
• Use a 2 inch round cutter to cut out as many circles as you can. Lightly flour the cutter to avoid sticking. Gather the leftover crust and roll out. Cut as many circles as you can again. Don't reroll scraps more than once.
• In a medium bowl, stir together the blueberries, sugar, lemon juice, lemon zest and cornstarch.
• Spoon the filling onto the center of half of the pie circles. You want to make sure to leave a ¼" border around the edge of each circle.
• Whisk together the egg and milk in small bowl until well combined.
• Brush the edges of the circles with the blueberry filling with the egg wash and then place another circle on top. Working around the perimeter, use a fork to crimp the edges of all the pies with a fork. Cut a few slits in the top of each pie to allow steam to escape.
• Brush the top of the pies with egg wash and sprinkle with sugar. Place the pies on the prepared baking sheet and bake for 15 to 18 minutes or until golden brown. Enjoy warm with ice cream or let cool.

BLUEBERRY HAND PIES

Steps:

• Make pie crust and rest in the refrigerator preferably overnight, or at a minimum of 4 hours.
• Add blueberries, sugar, and cornstarch to a large bowl and toss to coat. Mix in lemon juice and zest. Let sit until the sugars have started to dissolve, about 15 minutes.
• Transfer all ingredients to a large pot.
• Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout. Turn off the heat and stir in vanilla extract and butter.
• Pour into a shallow container and let cool completely (this will take several hours or overnight).
• Make egg wash by whisking together the egg and the water together in a bowl.
• Line a 12x18" sheet pan with a piece of parchment.
• Roll out 1 disk of pie dough to about ⅛" thickness. Stamp out at least six 4" circles from the dough. Pile the dough scraps on top of one another and roll out one more time, enough to get at least 1-2 more circles. Repeat this process with the other dough disk to yield roughly 16-18 dough circles.
• Brush the egg wash around the edges of 1 circle of pie dough. Place about ¼ cup of cooled blueberry filling in the middle. Place a circle of pie dough over the top and press down on the edges to seal the two pieces together. Crimp the edges of the bottom to the top to further seal the pie and to add a decorative touch.
• Place the pies on the sheet pan. Repeat with the remaining dough circles. When finished, place the sheet pan inside a freezer to chill, while the oven preheats.
• Preheat the oven to 400ºF and set a rack to the second-lowest position in the oven. Remove the pies from the freezer, brush the tops with an egg wash and sprinkle with raw sugar.
• Bake in the oven for 30-40 minutes, or until the pie dough is lightly golden all over.

BLUEBERRY HAND PIES

Steps:

• If using fresh blueberries you may need to add a little water to the pan so they don't burn.
• If using frozen blueberries; no need to thaw the berries and they will create their own moisture from being frozen.
• Add the blueberries into a large cast iron skillet or pot and cook over medium heat. Add the butter, sugar and lemon juice. Cook until soft, stirring with a wooden spoon occasionally.
• Dissolve the cornstarch into cold water, stir with a tablespoon.
• Stir the cornstarch mixture into the blueberry mixture. Cook over medium to high heat to thicken. Let the mixture simmer and stir constantly with a wooden spoon as it thickens.
• Let pie filling cool completely before putting into the pie shell.
• Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about ⅛-1/4-inch thick.
• Scoop about 1 tablespoon or so of the cooled pie filling in the center of each round. Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed)
• Trim the edges of pie crust with pastry cutter or small pizza cutter. Crimp the edges of the dough with a floured fork.
• Place uncooked pies on a half-sheet pan which is lined with parchment paper. Place the entire tray into the refrigerator while the oil heats.
• Or cover the sheet pan loosely with plastic wrap and place into the freezer for later use.
• Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot (about 370 to 375 degrees F).
• Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes.
• Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.
• Or drizzle each hand pie with a simple glaze. Let dry slightly before handling.
• These are best served warm.