Blueberry Hand Pies
This recipe calls for sour cream in the pastry and we add a dash of cardamom to the filling because blueberries and cardamom are delicious together!
Author: King Arthur Flour
2 cups King Arthur Unbleached All-Purpose Flour
¾ teaspoon salt
½ teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
½ cup cold sour cream
2 cups blueberries, fresh or frozen
2 tablespoons cornstarch or 1 tablespoon Instant ClearJel*
⅓ cup sugar
½ tsp ground cardamom
⅛ teaspoon salt (a large pinch)
1 tablespoon lemon juice
*For frozen berries, use 2½ tablespoons cornstarch or 1½ tablespoons ClearJel.
1 large egg, beaten
2 tablespoons white sparkling sugar, for garnish
- To make the pastry: Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.
- Add the sour cream, and stir until the mixture starts to come together in chunks. Turn it out onto a floured work surface, and bring it together with a few quick kneads.
- Pat the dough into a rough log, and roll it into an 8" x 10" rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
- Flip the dough over, give it a 90Â° turn on your work surface, and roll it again into an 8" x 10" rectangle. Fold it in three again.
- Wrap the dough, and chill for at least 30 minutes before using.
- To make the filling: If you're using fresh berries, rinse and drain well. Place fresh or frozen berries in a saucepan. Whisk the cornstarch or ClearJel with the sugar, and pour over the berries. Add the salt, cardamom and lemon juice, stirring to combine.
- Place the saucepan on a burner set to medium-high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer. Reduce the heat to medium and continue to cook, stirring frequently, until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature. It's fine to make the filling ahead of time, and refrigerate until you're ready to use it.
- Preheat the oven to 425Â°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.
- To assemble the pies: Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a 3½" square cutter, cut out sixteen 3½" squares.
- Divide the filling among eight of the squares, using about a heaping tablespoon for each; a slightly heaped tablespoon cookie scoop works well here. Brush some of the beaten egg along the edges of each filled square.
- Use a knife to cut a vent into each of the remaining eight squares; or use a decorative cutter of your choice.
- Top each filled square with a vented square, and press along the edges with the tines of a fork to seal.
- Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet. Note: If at any time during this process the pies become sticky and hard to work with, simply refrigerate them for about 20 minutes, until firm.
- Bake the pies for 18 to 20 minutes, until they're a light golden brown. Remove them from the oven, and let cool for 20 minutes before serving.
- Store pies, lightly wrapped, at room temperature for a couple of days; freeze for longer storage.