Blueberry Lemon Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g fresh blueberries (or frozen, thawed and drained)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">Zest of 2 lemons</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp coarse sugar or granulated sugar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm round cookie cutter or cup</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. These butter pockets will create steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and lemon juice together. Gradually add this liquid to the flour mixture, 1 tablespoon at a time, stirring gently until the dough just begins to come together. You may not need all the liquid – stop when the dough holds together when pinched. The lemon juice helps inhibit gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gather into a ball without overworking. Divide in half, shape each into a disc, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. Chilling relaxes the gluten and firms up the butter, both crucial for a flaky result.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. In a medium saucepan, combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt. Stir well to coat the berries. Cook over medium heat, stirring frequently, until the mixture comes to a simmer and thickens, about 5-7 minutes. The cornstarch needs to reach boiling point to fully activate its thickening properties.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the filling to a bowl and allow it to cool completely. The filling will continue to thicken as it cools. If using immediately, place in the refrigerator to speed up cooling. You can prepare the filling up to 3 days in advance and store it covered in the refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once ready to assemble, preheat your oven to 190°C and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit for 5-10 minutes to slightly soften for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a floured surface, roll the dough to about 3mm thickness. Using a 10cm round cutter or cup, cut out as many circles as possible. Re-roll scraps once to cut more circles. Repeat with the second disc of dough until you have 16 circles total.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place 8 dough circles on the prepared baking sheets. Spoon about 1½ tablespoons of filling into the center of each circle, leaving a 1.5cm border around the edges. Be careful not to overfill, as this can cause leakage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the edges of the filled circles with the egg wash, then top with the remaining dough circles. Press the edges together firmly, then crimp with a fork to seal. Cut 2-3 small vents in the top of each pie to allow steam to escape during baking (this prevents the filling from bursting through the sides).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the tops of the pies with egg wash and sprinkle with coarse sugar. The egg wash creates a golden, shiny surface while the sugar adds a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Chill the assembled pies for 15 minutes before baking. This final chill helps the butter in the pastry firm up again, ensuring maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 22-25 minutes, rotating the pans halfway through, until the pies are deeply golden brown. Look for bubbling filling through the vents as a sign the filling is hot and the cornstarch has fully activated.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool for at least 15 minutes before serving. The filling will be extremely hot straight from the oven and needs time to set up slightly. Your hand pies are best enjoyed warm or at room temperature on the day they're made, but will keep for 2 days in an airtight container.</li></ol>