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Simple blueberry hand pies are one of summer’s greatest treats, and they can hold up in the freezer as long as you make sure to mitigate some of the potential mishaps. A little bit of leakage is an expected delight; but in order to make sure there isn’t too much, this recipe calls for sprinkling the bottom of the pastry with a bit of flour, uses cornstarch in the filling, and encourages ripe, but still firm, berries. Feel free to use premade pie crust if you want to make your life easier—the real star of these pies is the blueberry flavor you can only get from those perfect summer blueberries.

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For the pie dough

2-1/2 cups flour, plus additional
2 Tbs. granulated sugar
1 tsp. kosher salt
1 cup cold butter (2 sticks)
1/2杯冰冷的水，并根据需要
Milk, for brushing
粗糖，洒水

用于填充

1-1/2杯蓝莓，成熟但仍然坚定
2 tsp. cornstarch, plus additional
2 Tbs. granulated sugar

Preparation

Make the dough

在一个大碗中，将面粉，糖和盐混合。将黄油磨碎成面粉混合物，然后轻轻折腾以结合。加水，用手轻轻混合。您想尽可能少地工作面团，并尽可能冷。合并后，将其转移到冰箱至少10分钟以固定备份。

制作馅料，组装和冻结馅饼

Meanwhile, in another bowl, combine the blueberries, cornstarch, and sugar.

Line a baking sheet with parchment paper, and lightly flour the surface. Roll the dough to about 1/8-inch thickness. Cut it into 10 to 12 rectangles. Sprinkle a bit of flour on one half of the rectangle, and then top with some of the blueberry mixture. Fold the other half of the dough on top. (The amount of blueberries should allow the sides to all be pinched down easily—if it doesn’t, just remove some of the berries.) Crimp the sides with a fork to ensure the dough is firmly sealed. Repeat with the remaining pies. (You might want to do this in stages and keep refrigerating as you go so the butter doesn’t melt and make the dough too soft.) Using a sharp knife, cut slits in the top of each pie. Brush each with milk and sprinkle with coarse sugar. Place the pies on the baking sheet, and freeze at least 1 hour to harden. Transfer to a resealable plastic bag, making sure to remove as much air as possible.

烤馅饼

Preheat the oven to 375°F. Place the frozen pies on a greased or parchment-lined baking sheet. Bake until the dough is golden brown, 40 to 50 minutes, rotating halfway through. Serve hot.

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Reviews (3 reviews)

Gigi1203|09/22/2021

I have to agree with ssmpiglet - this was one of the worst written instructions I have seen. There should have been an size that we should roll the dough out to and also the sizes of each of the rectangles. I would have also have liked to know an amount of the blueberries that should be in each pie. I did try to make them but when I tried to crimp the edges, the did not stick together and I ended up throwing the whole thing out.
ssmpiglet|08/12/2021

Constructive feedback to the recipe writer. I had two immediate concerns when reviewing this recipe. 1) There should be some form of measurement regarding the dough and/or some measurement related to the size of the cut rectangles for each pie. I have no problem rolling out to a 1/8 in and dividing dough into 10-12 rectangles but without rough dimensions there is too much opportunity for error and frustration. I'm immediately apprehensive about making this recipe. 2) Shouldn't there always be some type of liquid used to seal the pie dough even when crimping? I'm fairly seasoned in the kitchen and these two items raised concern for me. I'm about to try the recipe and will follow up on this post.
杰里奥|08/11/2021

数字配方的印刷错误，在杂志中，水的数量列为1/2杯，我只需要一点。我将面团分为两分，将每个面包卷成12英寸的平方，然后切成4x6矩形。我需要捣碎一些蓝莓与玉米淀粉和糖结合。馅料几乎足够多，可以花8块酸，也许我滚动了面团太瘦了，但我喜欢这样。如果我再次做到这一点，我会用一点鸡蛋来密封面团。我用剩下的面团做果酱t（好），所以也许会在浆果中加入一点果酱味道更强。我的测试批次只花了25分钟才能烘烤，但没有完全冷冻。