I might have a new favorite summer dessert. I made this recipe for the first time on a whim a few weeks ago. It was one of those situations where I had a dozen things on my to-do list and I didn’t want to do any of them. I also had a container of blueberries in the fridge that needed to be used up, and making some Blueberry Hand Pies seemed like a way better idea than actually doing any of the things I was supposed to do. I brought them into work the next day and they disappeared by mid-morning. I loved these enough that I made a double batch again a few days later and sent them off to a friend who was having his first day at a new job.
I’ve never made a pastry dough with sour cream before, but I was amazed at the flaky texture of the dough. It was buttery and delicious and surprisingly easy to handle. I thought these might take a while to make, but they actually went pretty quickly once I had the process down. I loved the ratio of dough to blueberries and can’t wait to try this with other types of fruit.
These Blueberry Hand Pies don’t require plates or any silverware which would make them perfect for a party or backyard BBQ.
- 2 cups flour
- ¾ tsp. salt
- ½ tsp baking powder
- 1 cup unsalted butter, cold and cut into tablespoon sized pieces
- ½ cup sour cream, cold
- 2 cups blueberries, fresh
- 2 tbl. cornstarch
- ⅓ cup sugar
- ⅛ tsp. salt
- ¼ tsp. nutmeg
- lemon juice
- zest from 1 lemon
- 1 egg, beaten
- coarse sugar
- Whisk together the flour, salt, and baking powder in a large bowl. Cut in the butter using a pastry cutter or two knives until the largest pieces of butter are around the size of peas. The mixture should be crumbly and dry. Stir in the sour cream and mix until it starts to come together. Use your hands to knead the dough into a fairly cohesive ball. Pat the dough into a rough rectangle and wrap with plastic then refrigerate for about 15 minutes. Flour a work surface and roll the dough into an 8" x 10" rectangle. Lightly dust the top with flour and fold the dough in three pieces like a business letter working from the short end. Flip the dough over, turn it 90 degrees, and roll into an 8" x 10" rectangle. Fold three times again. Wrap the dough and chill for at least 30 minutes or until you're ready to assemble the pies.
- While the dough is chilling you can prepare the blueberries. Rinse and drain the fresh berries, then place them in a saucepan. Whisk the cornstarch with the sugar and pour over the berries. Add the salt, nutmeg, lemon juice, and lemon zest. Turn the heat on to medium-high and stir regularly until the bit of liquid in the center of the pot begins to simmer. Reduce the heat to medium and cook, stirring frequently, until the mixture starts to thicken, about 5 minutes.
- Transfer the berries to a separate bowl and refrigerate until cool.
- Preheat the oven to 425 degrees and line a baking sheet with parchment.
- Roll the dough on a floured surface into a 14" x 14" square and use a pastry wheel or rectangular cutter to cut out sixteen 3½" squares.
- Place a heaping tablespoon of blueberry filling in the center of 8 of the squares. Brush some of the beaten egg along the edges of each filled square. Use a knife to cut small vents into the center of each of the remaining 8 squares. Place the vented squares on top of the filling and use a fork to crimp the edges. If the pies start to get warm or sticky at any point simply return the to the fridge for 20 minutes until firm.
- Brush the top of each pie with the beaten egg and sprinkle generously with coarse sugar. Bake for 18-20 minutes until they're light golden brown. Remove from the oven and allow to cool. The pies store well for several days.