blueberry hand pies

filling

2 pints blueberries

1 tbsp cornstarch

3 tbsp sugar

juice of 1 lemon

Toss all together until berries are evenly coated. Set aside.

crust

2 1/4 cups (281g) AP flour

1 tbsp sugar

1 tsp salt

1 cup + 2 tbsp (254g) butter, cold + cubed

1 tbsp apple cider vinegar

3 tbsp ice water

1 egg, beaten

coarse sugar

Combine ice water and vinegar in a small bowl and set aside. 

Mix flour, sugar and salt into a large bowl. Toss butter in flour mix to evenly coat. Quickly, use your fingers to rub the butter into the flour to create a shaggy dough. Having come flat, thin pieces and large and chunky pieces of butter in it. Drizzle the liquid over the dough. With your hands, toss all together until evenly distributed, will still look a bit dry. Press into a ball, either in the bowl or on the countertop. Just press in any shaggy edges. Press into a flat rectangle. Wrap in plastic wrap for at least 1 hour (up to 5 days). 

Once chilled, unwrap dough and place on a lightly floured surface. Roll out to 1/4 inch thick, keeping a rectangular/square shape. (I didn't measure the size just thickness) Trim so you have a clean edges. Divide into 4 pieces. 

Place berries on half of each dough square leaving a bit of a border. Brush the border with the beaten egg then fold the dough over the filling. Press the dough together, then crimp with a fork. Make a slash at the top with a small knife to vent. Place on a baking sheet. Place in the fridge. 

Oven 350F. Let preheat after you have made the turnover and they are in the fridge.

Remove turnovers from fridge and brush with remaining egg. Bake for 25-30 minutes until golden brown. Let cool.

Top with glaze if you like, I just whisked some powdered sugar and lemon juice together until runny consistency.

 

crust recipe @BonAppetit

blueberries. pie dough. enough said.