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Blueberry Hand Pies

Blueberry Hand Pies

For filling:

  • 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.

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.