- 330 grams cups blueberries
- 70 grams granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1 large egg beaten with 1 teaspoon water
- Demerara sugar, for sprinkling
- 1 recipe (double crust) Flaky Pie Dough
In a medium bowl, toss the blueberries with the granulated sugar, flour, lemon juice, salt and cinnamon.
On a lightly floured work surface, or between two sheets of baking paper, roll out 1 disk of dough to a large rectangle, about a half-centimetre thick. Using a tea-cup saucer as a guide, cut out 8 rounds from the dough.
Spoon 2 tablespoons of the filling into the centre of a dough round and fold the dough over to form a half-moon. Press the edge to seal, then crimp decoratively.
Transfer the hand pie to a parchment paper–lined baking sheet. Repeat with all of the remaining dough and filling; space the pies 2cm apart.
Refrigerate the hand pies until well chilled, about 30 minutes.
Preheat the oven to 170°C.
Brush the hand pies with the beaten egg and sprinkle with demerara sugar, and cut a couple of small slits into each one – to release the steam. Bake for 25-30 minutes, until golden, on the bottom as well; some of the juices will bleed out.
Let cool slightly. Serve warm or at room temperature.
The baked hand pies can be stored in an airtight container overnight. Rewarm in a 180C oven for 3 to 5 minutes before serving, or freeze the unbaked pies on the baking sheet, then transfer to a plastic bag and freeze for up to 2 weeks; thaw slightly before baking.