Blueberry Hand Pies
This was as delicious as it looks! I made my own blueberry filling by using my frozen homegrown blueberries. You can make this with fresh blueberries as well. I used frozen puff pastry which made these so simple to make. Puff pastry can be made by hand but it is very time-consuming and I didn’t have the time. These can be frosted, as I did, sprinkled with sugar or even glazed. Any way you top it, these are amazing!
In a medium pot, put in the blueberries, lemon juice and sugar.
In a small bowl, mix the cornstarch and water.
Pour the cornstarch mixture into the blueberries.
Cook over medium heat, stirring constantly, until it comes to a boil.
Boil just until the mixture thickens.
Remove from the heat and let cool.
Lay each of the puff pastry sheets out flat on
parchment paper covered baking pans.
Cut each pastry sheet along the two folds.
Now you have 3 strips with each pastry sheet.
Cut each strip in half lengthwise making
6 pieces on each baking tray.
Make an egg wash using the egg and milk mixture.
Brush the edges of one side of every piece with the egg wash.
This is the glue that will hold the two pieces of pastry together.
Place the blueberry mixture in the center of 6 pieces
(3 each tray) trying to keep it off of the edges with the egg wash.
Place the other 6 pieces of pastry on top
of the ones with the blueberry mixture making 6 pies.
Using a fork press down on the
edges where the egg wash is then brush the
entire top of the pie with the egg wash.
If you are going to sugar these, sprinkle it on the wet egg wash now.
Otherwise wait until they are baked to glaze or frost.
Bake in a preheated 400 degree oven on the parchment paper
covered baking pans for about 25-30 minutes or until golden brown.
Either glaze them while still hot or frost them once they are cool
unless you decided to sugar them already.
Blueberry Hand Pies
2 cups fresh blueberries (or frozen and thawed)
1/4 cup sugar
1 Tbl cornstarch
3 Tbl water
1 Tbl lemon juice
1 package (2 sheets) frozen puff pastry, defrosted and cold
1 large egg
1 Tbl milk
topping – sugar, glaze or frosting
Preheat oven to 400 degrees. Line two baking pans with parchment paper.
In a small saucepan mix the blueberries, sugar and lemon juice.
In a small bowl mix the cornstarch and water. Pour into the blueberry mixture.
Over medium heat, stirring constantly, bring the mixture to a boil. Boil just until the berries burst and the mixture thickens to a gel. Remove from the heat and let cool.
Unfold each puff pastry sheet onto one of the parchment covered baking pans. Cut at each fold making 3 strips each pan. Cut those 3 strips in half making 6 rectangles per pan.
In a small bowl whisk the egg and milk together. Brush the edges of all 12 pieces of pastry.
Place the cooled blueberry filling (3 each pan) in the center of half of all the rectangles being careful not to cover the egg washed edges.
Place the unfilled pieces on top of the filled pieces. Using a fork, press down all of the edges sealing in the blueberry filling.
Brush the entire top of all 6 pies with the egg wash. If you decide to put sugar on the pies, do that now. Otherwise glaze or frost later.
Bake for 25-30 minutes or until golden brown rotating the pans halfway through.
Remove from the oven and glaze while still hot or let cool and frost if you did not already put sugar on them.