- 2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1/2 teaspoon fine sea salt
- 1 1/2 sticks cold unsalted butter, cubed
- 1 large egg yolk
- 1/4 cup ice water
- 2 cups blueberries
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1 large egg beaten with 1 teaspoon water
- Turbinado sugar, for sprinkling
How to make this recipe
Make the dough
In a large bowl, whisk the flour with the confectioners’ sugar and salt. Cut in the butter using a pastry cutter or 2 knives until the mixture resembles coarse meal with some pea-size pieces of butter remaining. Using a wooden spoon, stir in the egg yolk and water until a shaggy dough forms. Turn the dough out onto a work surface and knead gently until smooth. Cut the dough in half and shape into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 1 hour.
Meanwhile, make the filling
In a medium bowl, toss the blueberries with the granulated sugar, flour, lemon juice, salt and cinnamon.
On a lightly floured work surface, roll out 1 disk of dough to a 16-by-9-inch rectangle, about 1/8 inch thick. Using a 4-inch plate as a guide, cut out 8 rounds from the dough. Spoon 2 tablespoons of the filling into the center of a dough round and fold the dough over to form a half-moon. Press the edge to seal, then crimp decoratively. Transfer the hand pie to a parchment paper–lined baking sheet. Repeat with all of the remaining dough and filling; space the pies 1 inch apart. Refrigerate the hand pies until well chilled, about 30 minutes.
Preheat the oven to 400°. Brush the hand pies with the beaten egg and sprinkle with turbinado sugar. Bake for 15 to 18 minutes, until golden; some of the juices will spill out. Let cool slightly. Serve warm or at room temperature.
he baked hand pies can be stored in an airtight container overnight. Rewarm in a 350° oven for 3 to 5 minutes before serving. Or freeze the unbaked pies on the baking sheet, then transfer to a plastic bag and freeze for up to 2 weeks; thaw slightly before baking.