Blueberry Hand Pies

Recipe courtesy of Tiffani Thiessen

Ingredients

For the crust:

2 1/2 cups all-purpose flour, plus more as needed
1 tablespoon granulated sugar
3/4 teaspoon of kosher salt
1 cup (2 sticks) cold unsalted butter, cut into 1⁄2-inch cubes
1/4 to 1/2 cup ice water

For the filling:

4 cups frozen blueberries, about 1 pound
1/2 cup pure maple syrup
1 1/2 tablespoons fresh lemon juice (about 1/2 medium lemon)
1/2 teaspoon ground cinnamon
Pinch of salt
3 tablespoons plus 1 teaspoon tapioca flour
2 tablespoons chilled, unsalted butter, cut to 1/2-inch pieces

1 egg white
1 tablespoon water
Turbinado sugar

Directions

For the crust:

In a food processor fitted with the pastry blade, combine the flour, granulated sugar, and salt and pulse a few times to combine. Add the butter and pulse again, until the mixture resembles fine gravel. Add the ice water a few tablespoons at a time and pulse until the dough comes together and forms a ball. Remove the dough from the food processor and divide it in half. Shape each piece into a disk and wrap in plastic. Refrigerate for at least 30 minutes.

For the filling:

In a large bowl, mix the berries, maple syrup, lemon juice, cinnamon and salt. Add the tapioca flour and butter and stir to combine. Set aside.

In a separate bowl combine egg white with one tablespoon of water. Set aside.

To assemble:

Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Remove the disks of dough from the refrigerator. If necessary, leave to soften for 10 minutes or so.

On a lightly floured surface, roll out one disk to a 10- by 15-inch rectangle approximately 1/8 inch thick. Using a sharp knife, trim the edges and cut the dough into three 10- by 4-inch rectangles.

Place 1 pastry rectangle on a lightly floured work surface and brush the edges with the egg wash. Heap 3 to 4 tablespoons of the filling onto one half of the length of the rectangle, leaving an inch or so margin of pastry around the filling. Fold the unfilled dough over the filling so that the short ends of the rectangle meet, forming a 5- by 4-inch packet. Press the top edges into the bottom edges all the way around to form a seal. Crimp the three sealed edges by pressing down on them with the tines a fork. Using a sharp knife, cut a few slits in the top of the pie to vent. Place the pie on the prepared baking sheet. Brush the top with the egg wash and then sprinkle it with some of the turbinado sugar. Fill the remaining two rectangles of dough in the same fashion. Repeat the process with the second disk of dough to create a total of six pies.

Bake the pies for 10 minutes. Reduce oven temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbly, about 15 minutes.

Photography by JenLover