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Cozy Brown Sugar Blueberry Hand Pies

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These cozy brown sugar blueberry hand pies feature a flaky homemade crust and a sweet, bubbling blueberry filling with warm caramel notes. Perfect for cozy gatherings or a comforting treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, plus extra for rolling
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 2 cups (300g) fresh or frozen blueberries
  • ½ cup (100g) brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • 1 egg, beaten (for egg wash)
  • Coarse sugar or extra brown sugar (for sprinkling on top)

Instructions

  1. In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar. Add the cold, cubed butter and use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (3-5 minutes).
  2. Sprinkle 6 tablespoons of ice water over the mixture and gently stir with a fork. Add more water, 1 tablespoon at a time, if the dough doesn’t come together when pressed. The dough should be moist enough to hold together without being sticky (about 2 minutes).
  3. Turn the dough out onto a lightly floured surface and shape it into two discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
  4. In a medium bowl, toss together 2 cups blueberries, ½ cup brown sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon. Set aside to macerate for 10-15 minutes.
  5. Remove one dough disc from the fridge and place it on a floured surface. Roll it out to about ⅛ inch (3mm) thickness. Use a 4-5 inch round cutter or small bowl to cut circles from the dough. Gather scraps, reroll, and cut until you have about 8-10 circles per disc.
  6. Spoon about 2 tablespoons of blueberry filling onto the center of each circle. Brush the edges with a little water, fold the dough over to form a half-moon shape, and press edges with a fork to seal.
  7. Place the hand pies on a parchment-lined baking sheet. Brush each with beaten egg and sprinkle coarse sugar or extra brown sugar on top.
  8. Preheat oven to 375°F (190°C). Bake the hand pies for 25-30 minutes until golden brown and bubbling. Rotate the sheet halfway through baking for even color.
  9. Let the pies cool on a rack for at least 10 minutes before serving.

Notes

Keep butter cold and handle dough gently to maintain flakiness. Chill dough before rolling. Use a light brush of water to seal edges. Egg wash gives a golden sheen; milk can be used for softer crust. Avoid overfilling to prevent bursting. Pies can be frozen before baking and baked from frozen with extra baking time.

Nutrition

Keywords: brown sugar, blueberry, hand pies, flaky crust, homemade dessert, easy baking, cozy dessert, sweet pastry

Find it online: https://oracooks.com/cozy-brown-sugar-blueberry-hand-pies-recipe-easy-homemade-flaky-crust/