It was so much fun making these Blueberry Hand Pies. In fact, I was wondering why I didn’t make them before. While sipping my cappuccino my beloved husband made for me and eating a hand pie as a second breakfast, I really thought something was wrong with me. They are perfect to take along as they fit into any plastic box (no hassle dragging them along), they can be prepared in advance, and they are so small that many can share. On top, they simply are cute to look at and they can be frozen easily.
Obviously these hand pies can be made with any fruit. Hand pies are just like a fruit pie, you make the pie pastry, which you then fill with fruits and that’s it. However, I did decide for a rather fancy pie pastry with ground almonds and a hint of lavender. I also prefer fruits as fresh as possible, so the hand pies are filled with fresh blueberries and only a teaspoon of blueberry sauce. The sauce is very simple and only consists of blueberries, sugar, lemon juice, and cornstarch. A simple recipe, yet impressive at the same time. The only downside to it is that since you are making many small pies, you will need some time to cut out all those circles and gluing them together. But other than that, great! I am sure you are going to impress. They are very pleasing to the eye!
Blueberry Hand Pies with a hint of Lavender
- Pie Pastry
- 80 milliliters of buttermilk
- 3 tablespoons of dried lavender
- 100 grams of ground almonds
- 300 grams of all-purpose flour
- 80 grams of regular sugar
- 200 grams of cold butter, cut in pices
- 1 egg yolk, a bit of heavy cream
- Brown sugar for garnish
- Blueberry Filling
- 100 grams of blueberries + 200 grams of fresh blueberries
- 50 grams of regular sugar
- Juice of half a lemon
- 1 tablespoon cornstarch
For the pie pastry leave the buttemilk with the dried lavender in the fridge for a few hours or overnight.
Form crumbs from the almonds, flour, sugar, and butter.
Pour buttermilk through a towel and then add the buttermilk to the crumbs. Work with your hands to form a dough.
Form into a ball and chill for at least half an hour in plastic wrap.
For the blueberry filling put 100 grams of blueberries and the sugar into a pot and bring to boil.
Mix cornstarch and lemon juice in a mug and add to the blueberries. Let boil another time, constantly stirring until thickens. Set aside to cool off.
Take out dough, divide into two parts, return one part to the fridge. Line two baking sheets with parchment paper and preheat oven to 200 degrees Celsius.
Roll out dough and cut out circles of about 8cm in diameter. Fill half of the circles with five fresh blueberries and one teaspoon (no more!) of the blueberry filling. Cut crosses into the middle of the other circles.
Brush the edges of the circles filled with blueberries with the egg and heavy cream wash.
Place the other circle on top and seal edges. Sprinkle with brown sugar.
Bake for 18-20 minutes and repeat with the second batch.
The pastry dough can be prepared three days in advance. The blueberry filling can also be prepared the day before. Hand pies freeze beautifully.
I am also taking these to the link party Fiesta Friday. Enjoy!