Blueberry Hand-Pie
Cute and bite sized, these little pies were so tasty. My grandparents loved them. If you love blueberries like me, you will have a blast baking (and eating) these little pies. Let’s get baking!
INGREDIENTS FOR CRUST:
- 1 cup flour
- 1/3 cup shortening
- 3-4 tablespoons really cold water
- A pinch of salt
INGREDIENTS FOR FILLING:
- 2 cups fresh blueberries
- 3 tablespoons sugar
- 1 1/2 tablespoons corn starch
- pinch of salt
- 2 teaspoons fresh lemon juice
EGGWASH:
- 1 egg
- 1 tablespoon water
- and turbinado sugar for on top
DIRECTIONS:
- First for the dough, in a large mixing bowl, whisk the flour and salt.
- Cut in the shoertening with a knife or pastry blender until mixture forms pea sized balls and is crumbly.
- Add in the water 1 tablespoons at a time until you can press the dough into a ball and it clumps together. Chill while you make the filling.
- Now for the filling, place the blueberries in a medium sized saucepan with the heat on medium. The juices should come out and the berries become soft. This should take about 9 min.
- Combine the sugar, cornstarch, and salt. Add that to the berries and stir constantly for 2 to 3 min. until it thickens.
- Remove from heat and add in the lemon juice. Cool slightly. Preheat the oven to 425. Line two baking sheets with parchment paper.
- Cut out 11 circles out of the dough you made earlier. Place at least 1 tablespoon of the filling to the middle of each circle. Fold in half.Crimp the edges with a fork and poke the top with a knife. You can create any design you want. I poked 4 holes. This is to let air out.
- Combine the egg and water with a fork. Now, brush the egg watch on top and sprinkle a little bit of turbinado sugar.
- Bake for 20 minutes. Its okay if filling starts to ooze out. let cool and enjoy!
Thanks for baking with me!
~ Natalie
