Yes, I’m still on a berry bender. These buttery, golden pies are (over-)stuffed with jammy, bursting blueberries.
I love “rustic”. It turns something knobbly and handmade into something artisinal and lovely.
So here, we have rustic hand pies – charming, if lumpy and irregular.
The crust is a gorgeous all-butter pastry. It takes only a minute to whip up in a food processor, but it is infinitely better if you let it chill overnight in the fridge – flakier, more tender, and easier to work with – so I recommend planning ahead by a day.
It’s Deb’s recipe from her Smitten Kitchen cookbook. I’ve had more success with her formula (by weight) than I have with any other.
I froze the pies right away once cool – we have been rewarming them in the oven for a breakfast worth waking up for.
I’m practicing the art of blogging while baby naps in my arms. And… he just woke up! So short and sweet! XO
Rustic Blueberry Hand Pies
Ingredients
For the pastry
- 2 ½ cups all-purpose flour 315 grams
- 1 tbsp sugar
- 1 tsp salt
- 1 cup cold butter 225 grams / 2 sticks, cut in 1-inch cubes
- ½ cup ice cold water
For the filling
- 3 cups fresh blueberries
- 1 tbsp cornstarch
- ⅓ cup sugar
- ½ tsp vanilla extract
- 1 tsp finely grated lemon zest
For assembling
- 1 egg yolk
- 2 tsp water
For the icing
- ½ cup confectioners' sugar
- ¼ tsp vanilla extract
- 1 tbsp water
Instructions
- Make the pastry: Combine the flour, sugar and salt in a food processor; pulse a few times. Sprinkle the butter over top and pulse until the butter pieces are about the size of peas. Scatter the ice water over and pulse again a few times until a shaggy dough forms.
- Turn the dough out onto a floured counter. Gather it into two cohesive lumps of equal size and pat them into discs. Wrap in plastic and refrigerate overnight, or for at least 2 hours.
- Make the filling: In a medium bowl, toss the blueberries with the cornstarch, sugar, vanilla and lemon zest.
- Assemble: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment. Working with one disc at a time, roll the dough into a rectangle about 16 x 11 inches. Trim the edges straight, then cut crosswise into 5 equal strips with a knife or pastry wheel.
- Place 2 heaping tablespoons of blueberries on one end of each strip, fold over and pinch the edges to seal. Cut two 1-inch slits in the top of each pie and transfer to the baking sheets. Repeat with the second disc.
- Whisk the egg yolk with 2 tsp water and brush over the pies. Bake 20–25 minutes, or until golden brown.
- Ice: Whisk together the confectioners' sugar, vanilla and water. Drizzle over the warm pies in a zigzag.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m going to try them this weekend, they look so good 😊