Blueberry Hand Pies

By cwaldron09

Ingredients

• For the Crust:
• 2.5 cups all purpose gluten-free flour
• 2 sticks butter, very cold, cut into pieces
• 1/4 to 1/2 cups cold water
• Pinch of salt
• For the Filling:
• 3 cups blueberries
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/3 cup sugar
• 1 egg
• 1 tablespoon water

Details

Servings 12
Preparation time 150mins
Cooking time 180mins
Adapted from delightglutenfree.com

Preparation

Step 1

1. Pulse flour in food processor to aerate. Add pieces of cold butter and pulse until there are no butter pieces larger than a pea. Add water, 2 tablespoons at a time, pulsing between additions until mixture resembles large curds.

2. Turn pie dough out onto plastic wrap. Gently use plastic wrap and hands to form dough into a disc. Chill in the refrigerator for at least 2 hours before using. Bring to a cool room temperature before rolling out.

3. To make the filling, combine blueberries, lemon zest, lemon juice and sugar in a large bowl and mix well. Set aside.

4. To roll out the dough, working with one disc at a time, roll out dough into 14-15 inch square. Cut out 4 inch circles using the gluten-free floured rim of a water glass. Remove excess dough from around circles and set aside. Re-roll dough and continue making circles with the extra dough. You should get 24-28 discs out of the crust.

5. Place 1 tablespoon of filling in the center of a dough circle. Gently lift another dough circle and place on top of filling. Pinch edges together using fingers. Repeat until 12-14 mini hand pies are made.

6. Preheat oven to 375 degrees F. Whisk egg and water together in a small bowl. Using a pastry brush, gently brush egg wash over pies. Slice 3-4 small slits in the top of the pies for venting. Press fork around edges for a decorative touch.

7. Bake for 25-30 minutes until golden brown. Cool completely before serving.