159. Blueberry Hand Pie

Blueberries are completely transformed upon cooking.
These pretty rustic hand pies are delicious and no-mess.
The little berries pop in the heat and release their deep purple juices from the venting hole.

A little bit of sweet, a little bit or sour, a whole lot of goodness.
Adapted with differences from localmilk.

Ingredients:

For the crust:
2 cups flour
1/2 tsp salt
1 cup cold unsalted butter, cut into small dice
1/4 cup ice-cold water

For the filling:
2 cups blueberries
1/4 cup cream cheese
1/4 cup cream
3 Tbsp sugar
1 Tbsp cornstarch, to thicken
small pinch of salt

For the assembly:
1 egg
1 Tbsp whole milk
sugar, for sprinkling

Method:

Prepare pastry crust.
In a food processor, mix the flour, the salt, and the butter. Process until incorporated.
Add the cold water until thoroughly incorporated.
Put dough onto a piece of plastic wrap, divide it equally in two, and form each piece of dough into a flat, round disc.
Wrap them with the plastic and chill for at least one hour and up to two days.
It can also be frozen for up to three months.

Heat oven to 400° F.

Prepare filling.
Mix blueberries with all of the ingredients until mixture is smooth.
Cover and chill while you roll out the pastry.

Generously flour your work surface. Place one chilled, unwrapped dough on the flour and flour the top of the dough.
Gently roll your dough out from the center until about 1/8 inch thick.
If the dough becomes difficult to work with at any point, chill for a few minutes in the freezer on a baking sheet before continuing.

Line a baking sheet with parchment paper.
Cut an even number of circles in desired size using a floured biscuit cutter or the base of a small bowl.
Lay circles on parchment lined baking sheet. Lightly beat egg with milk for wash in a small bowl.
Top half the circles with a small amount of filling, brush edged with egg wash, top with another round, and seal edges by crimping with a fork.
Brush top with wash, sprinkle with sugar, and cut to vent.
Repeat until all dough and filling is used up.

Bake for the for 20 minutes or until golden brown on top and bottom.
Allow all pies to cool on a rack. 
 

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