Blueberry Hand Pies with Orange Glaze
Yield: 12 hand pies
These blueberry hand pies combine a flaky, buttery homemade pastry crust with sweet blueberry pie filling and bright citrus glaze. They're so much easier than baking a whole pie!
Ingredients
for the pastry:
- 2.5 cups all-purpose flour
- 1 tablespoons sugar
- 1 teaspoon kosher salt
- orange zest from 1 large orange
- 1 cup cold unsalted butter cut into 1/2” pieces
- 6 tablespoon ice water
- 1 large egg white beaten with 1 tablespoon water
- 2 teaspoon sugar
- ⅛ teaspoon cinnamon
for the blueberry filling:
- 1 cup fresh blueberries
- 2 teaspoon freshly squeezed orange juice
- 3 tablespoons brown sugar
for the orange glaze
- ¾ cup powdered sugar
- orange zest from 1 large orange
- 1 tablespoon freshly squeezed orange juice
Instructions
for the pastry:
- In a large bowl, whisk together the flour, sugar, salt, and orange zest. Cut in the butter with a rigid pastry cutter or 2 forks until you get pea-sized crumbs. Drizzle in the ice water and mix with a wooden spoon until dough comes together. Add up to an additional tablespoon of water, if too dry.
- Gather dough into a ball, divide in half, and pat each half slightly into a disk. Wrap each half separately in plastic wrap and chill in refrigerator for 1 hour before rolling.
- Prepare the egg wash. In a small bowl, beat together the egg white and 1 tablespoon of water with a fork. Set aside.
- Prepare the cinnamon sugar sprinkle by combining the 2 teaspoons sugar and 1/8 teaspoon cinnamon in a small bowl. Set aside.
for the blueberry filling:
- While dough is chilling, prepare the filling. In a small bowl, gently stir the blueberries and orange juice. Add the dry ingredients and gently fold until well combined. Set aside.
to assemble the hand pies:
- Prepare a large baking sheet with parchment paper or a Silpat mat. Preheat oven to 375° F.
- Remove dough from refrigerator. On a well floured surface, roll out one of the disks into a 9'' x 12'' rectangle. Using a fluted pastry wheel or a plain pizza cutter wheel, cut dough into twelve 3'' squares.
- Transfer dough squares to prepared baking sheet. Gently brush tops of dough squares with the egg wash. Give the blueberry filling a stir to thoroughly combine, and then divide between the 12 dough squares, centering the filling in the middle of each dough square.
- Roll out the remaining dough disk into another 9'' x 12'' rectangle and cut into twelve 3'' squares with a fluted pastry wheel. Top the blueberry filling with these dough squares, gently pressing the dough together at the edges. Use a fork to gently press the dough together all the way around each pie. With a sharp knife, cut an "X" into the top center of each pie. Brush the egg wash lightly over the entire top of each pie. Sprinkle with the cinnamon sugar mixture.
- Bake for about 25 minutes, or until pastry is golden brown and the blueberry filling is bubbly. Let pies cool for 10 minutes on baking sheet before removing to wire rack to cool completely.
for the orange glaze:
- Stir together all glaze ingredients and drizzle over cooled hand pies. Let glaze cool to set.
Hand pies are best eaten the day they are made. However, they are very good the next day, or after being frozen, when warmed up on a baking stone in the oven. Just set the stone in the oven and preheat to 275° F. Set hand pies on the stone and warm for 5 to 8 minutes.
Nutrition Information:
Serving: 1 Calories: 313kcal Carbohydrates: 40g Protein: 4g Fat: 16g Saturated Fat: 10g Polyunsaturated Fat: 5g Cholesterol: 56mg Sodium: 215mg Fiber: 2g Sugar: 17g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.