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Blueberry Hand Pies

For filling:

  • 330g (2 cups) blueberries
  • 70g (1/3 cup) granulated sugar
  • 2 tablespoons cornflour
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg beaten with 1 teaspoon water
  • 50g (1/4 cup) granulated sugar, for sprinkling
  • 1 recipe (double crust) Flaky Pie Dough
  1.  Ahead of time: prepare Flaky Pie Dough recipe and rest in the fridge for 1 hour before rolling.
  2. In a medium bowl, toss the blueberries with the granulated sugar, flour, lemon juice, salt and cinnamon, and set aside.
  3. 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 1/2 centimetre (1/4 inch) thick. Trim the dough of any ragged edges and divide it into four equal rectangles.
  4. Spoon 2 tablespoons of the filling into the centre of the rectangle and fold the dough over to form a pocket. Press the edge to seal, then crimp decoratively.
  5. Transfer the hand pie to a parchment paper–lined baking sheet. Repeat with remaining dough disks and filling; space the pies 2cm apart. Refrigerate the hand pies until well chilled, about 30 minutes.
  6. Heat the oven to 170°C (335℉). Brush the hand pies with the beaten egg and sprinkle with granulated sugar, and cut a couple of small slits into each one – to release the steam, you can use the trimmings to decorate the top of the pies. Bake for 25-30 minutes, until golden, on the bottom as well; some of the juices will bleed out.
  7. Let cool! The bubbling blueberry juices straight out of the oven are HOT!

MAKE AHEAD

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.

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