Air Fryer Blueberry Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">240g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">250g fresh blueberries (or frozen, thawed and drained)</li><li class="ingredients-single-item">3 tbsp granulated sugar</li><li class="ingredients-single-item">1 tbsp cornstarch</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1/2 tsp lemon zest</li><li class="ingredients-single-item">1/4 tsp ground cinnamon (optional)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling (optional)</li><li class="ingredients-single-item">60g confectioners' sugar (for glaze, optional)</li><li class="ingredients-single-item">1-2 tbsp milk or lemon juice (for glaze, optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm round cookie cutter or drinking glass</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together the flour, salt, and 1 tablespoon sugar. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces are crucial for creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just begins to come together. You may not need all the water—stop when the dough holds together when pinched. The dough should be slightly shaggy but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently form it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Cold dough is essential for creating those flaky layers as the cold butter creates steam pockets during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. In a small saucepan, combine blueberries, 3 tablespoons sugar, cornstarch, lemon juice, lemon zest, and cinnamon if using. Cook over medium heat for about 5-7 minutes, stirring frequently, until the mixture thickens and begins to bubble. The cornstarch needs to reach boiling point to properly activate its thickening properties.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the filling from heat and let it cool completely. A warm filling will melt your pastry dough and create soggy pies. You can speed up cooling by transferring to a shallow dish and refrigerating.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about 3mm thickness. Use your round cutter to cut as many circles as possible. Gather scraps, re-roll once, and cut additional circles. You should end up with 16 circles for 8 hand pies.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place about a tablespoon of the cooled blueberry filling in the center of half of your dough circles, leaving a 1cm border around the edge. Be careful not to overfill, as this will cause the filling to leak during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the edges of the filled circles with beaten egg. This creates a seal when you add the top crust. Place the remaining circles on top and gently press the edges together. Use a fork to crimp the edges and ensure a good seal. Cut a small vent in the top of each pie to allow steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the tops with beaten egg wash and sprinkle with coarse sugar if desired. The egg wash promotes beautiful golden browning, while the sugar adds a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your air fryer to 180°C for about 3 minutes. Line the air fryer basket with parchment paper, making sure it's weighted down with the pies so it doesn't fly up into the heating element.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the hand pies in a single layer in the air fryer basket, making sure they don't touch. Depending on your air fryer size, you may need to work in batches. Cook for 10-12 minutes until golden brown and crisp. Every air fryer heats differently, so start checking at 8 minutes for doneness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the hand pies cool on a wire rack for at least 10 minutes before eating. The filling will be extremely hot right out of the air fryer.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>If desired, prepare a simple glaze by whisking together confectioners' sugar and just enough milk or lemon juice to create a drizzling consistency. Drizzle over cooled hand pies for an extra touch of sweetness and visual appeal.</li></ol>