Blueberry Lemon Hand Pies
By Pate Giltner
Blueberry Lemon Hand Pies
By Pate Giltner
Yield/Serves:
Makes 9 - 10 hand pies
- Dough:
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 1/4 cup cold vodka
- 1/4 cup ice water
- 1 tsp lemon zest
- 1 egg for the wash
- 1 tablespoon course sugar for sprinkling
- Filling:
- 2 cups blueberries
- 1 tablespoon corn starch
- 2 tablespoons sugar
- Zest and juice 1/2 lemon
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon almond extract
Preheat an oven to 425 degrees.
Add the flour, salt, sugar, and lemon zest to a bowl.
Add in the cubed cold butter and cut the butter into the flour until it reaches pea and lima bean-size. Add the vodka and water and mix until comes together. The dough will still look loose but will stick together when you squeeze a chunk of it in your fist.
Pour the dough out onto a well-floured surface and lightly knead until it forms a disk. Divide it into two equal disks, wrap in plastic wrap, and chill for at least 1 hour.
Once chilled, roll out the dough until it reaches 1/4th inch thickness. Use a cutter to cut into 2-3 inch shapes. Cut 4 ½ inch slits in half of the shapes for ventilation.
Make the blueberry filling by combining all the ingredients in a bowl.
Place the cut dough without vents on to a lined baking sheet. Spoon 1-2 tablespoons of the blueberry mixture on top of the dough. Cover with the vented dough and seal the edges with a fork.
Brush the tops with an egg wash and dust with sugar.
Bake 20-25 minutes or until golden brown.
Add the flour, salt, sugar, and lemon zest to a bowl.
Add in the cubed cold butter and cut the butter into the flour until it reaches pea and lima bean-size. Add the vodka and water and mix until comes together. The dough will still look loose but will stick together when you squeeze a chunk of it in your fist.
Pour the dough out onto a well-floured surface and lightly knead until it forms a disk. Divide it into two equal disks, wrap in plastic wrap, and chill for at least 1 hour.
Once chilled, roll out the dough until it reaches 1/4th inch thickness. Use a cutter to cut into 2-3 inch shapes. Cut 4 ½ inch slits in half of the shapes for ventilation.
Make the blueberry filling by combining all the ingredients in a bowl.
Place the cut dough without vents on to a lined baking sheet. Spoon 1-2 tablespoons of the blueberry mixture on top of the dough. Cover with the vented dough and seal the edges with a fork.
Brush the tops with an egg wash and dust with sugar.
Bake 20-25 minutes or until golden brown.