Blueberry hand pies
We enjoyed this tart so much (nectarine and raspberry galette), especially the shortcrust pastry with the addition of cream cheese, that I decided to bake something similar very soon. Something simple, but very delicious – blueberry hand pies. Portable and rustic, flaky pastry crust with cream cheese flavor, packed with lots of flavoured with vanilla blueberries. You can bake them all year long, also with frozen fruit.
Blueberry hand pies
cream cheese pie crust:
- 200 g / 7 oz all-purpose flour
- 100 g / 3.5 oz powdered sugar
- 200 g / 7 oz cream cheese cold
- 160 g / 5.6 oz butter cold
- a large pinch of salt
- 350 g / 12.3 oz wild blueberries mine were frozen, or regular blueberries
- 1.5 teaspoon vanilla pudding powder, or potato / corn starch
- 4.5 tablespoons sugar
- 1 beaten egg or 2 tablespoons milk
- Making the crust by hand: mix the flour with powdered sugar and salt, add the cold cream cheese and diced butter, chop everything with a knife until a crumble forms (or rub the butter chunks and flour mixture with your fingers), then knead quickly with your hands, until dough forms a smooth ball (be careful not to overmix it!)
- If using a stand mixer: add flour, powdered sugar, and salt to the mixing bowl, stir. Add the cold cream cheese and cold diced butter, mix at the lowest speed using paddle-shaped attachment until dough forms a smooth ball (be careful not to overmix it!).
- If using a food processor: Add the flour, powdered sugar and salt into the bowl of a food processor, then put the cold cream cheese and cold diced butter on top. Pulse with intervals until dough forms a smooth ball (be careful not to overmix it!).
- In all cases – flatten the dough, wrap in plastic foil and put in the fridge for 2 hours.
- After this time, preheat the oven to 190 °C / 375 °F / Gas Mark 5.
- In a medium bowl, mix the sugar with potato starch together, then carefully stir in the blueberries (they don’t need to be thawed).
Assemble the pies:
- Remove the dough from the fridge and divide it in half.
- Roll out thinly the first part of the dough on a piece of parchment paper (the second part of the dough returns to the refrigerator) into a large square that’s about 3-4 mm / 1/8 inch thick. It’s important that the dough is well sprinkled with flour, it is a little more sticky than traditional shortcrust pastry. While rolling, lift the dough and make sure it doesn‘t stick to the paper.
- Use a sharp knife to cut out any cookie form you like (I cut 10 x 10 cm / 4 x 4 inch squares).
- Lift a piece of dough, just to make sure that it doesn‘t stick, then put it back, scoop about 2 tablespoons blueberry filling (or as much as will fit), leaving about ¾ cm / 1/3 inch border, lightly press the fruit into the dough. Cover with a second piece of dough, seal the edges with your fingers, then press the edges of the dough together with the tines of a fork (it doesn‘t have to be sealed very well, the blueberries will surely release their juices anyway).
- Place the hand pie on a baking sheet lined with baking paper.
- Repeat with the rest of the dough.
- Arrange the pies at least an inch / 2.5 cm apart on baking paper.
- Brush the pies with the egg wash, Using a paring knife, cut a few small slits on top of each pie, you can also sprinkle them with granulated sugar for extra crunch.
- Bake for about 30 minutes (in two batches), until the pies are golden brown.
- Bon Appetit!
Calories count = 1 hand pie.
Did you make this recipe? Let me know how you liked it in the comments below!