Fried Blueberry Hand Pies Recipes

BLUEBERRY HAND PIES

Steps:

• For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
• For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
• For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.

FRIED BLUEBERRY HAND PIES

Steps:

• To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, grated butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes.
• Create a well in the butter and flour mixture and pour in buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add more buttermilk if necessary.
• On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That's perfect. If you find the dough needs more moisture, add a bit more. Press and knead the dough into a disk. Wrap in plastic wrap or waxed paper and place in the refrigerator for at least 1 hour or up to two days.
• When the pie crust is chilled, remove it from the refrigerator, cut in half and return the other half to the fridge to keep chilled.
• Lightly flour a clean counter and rolling pin.
• Roll the pie crush into a 1/3-inch thick shape that resembles a rectangle. You want the pie crust to be thin enough to feel bendy and pliable but thick enough to handle without too much worry. I think juuuust a bit thicker than 1/4-inch is the sweet spot. Your rectangle should be approximately 10×14 inches.
• This is where a kitchen ruler or measuring tape comes in really handy. First cut any ragged edges off the pie crust rectangle, creating a rectangle with even, smooth sides. Measure and cut the pie crust in half along the shorter (approx 10-inch) side. You'll have two longer strips of dough.
• Measure the longer strips into three sections and slice. You'll have six squares from each dough half.
• Dollop 1 heaping teaspoon of blueberry jam into the top right corner of each square. Add four blueberries to each dollop of jam.
• Lightly brush the top and right side of each dough square with egg wash. From the bottom left corner, fold each pie square into a triangle.
• Press lightly with your fingers then use a fork to crimp the two edges. Repeat with all the squares. Place on a parchment lined baking sheet and refrigerate. Repeat the process with the second dough half and refrigerate those too for 30 minutes.
• When you're ready to fry the pies, in a medium saucepan fitted with a deep-fry thermometer and set over medium heat, have about 2 1/2-inches of oil to 360 degrees F.
• Place three pie triangles into the hot oil. Fry until deep golden on all sides, flipping once or twice, about 4 minutes.
• Remove pies with tongs or a spider and place on a cooling rack over a baking sheet. Bring the oil back up to temperature if it dropped and continue to fry all the pies in batches. Before serving, dust with powdered sugar. Enjoy warm or room temperature.
• Pies are best enjoyed the day they're made! Makes 12 pies

EASY BLUEBERRY HAND PIES

Steps:

• Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment or silicone baking mats.
• Lightly flour your work surface then unroll the pie crusts. Cut out as many circles as possible from each crust using a 3- to 4-inch round cookie cutter, rerolling the dough scraps if necessary.
• Arrange half of the circles on the baking sheets, spacing them at least 1 inch apart (these are the bottom crusts). Set aside the remaining circles (these are the top crusts).
• Stir together the blueberries, sugar, lemon zest and lemon juice in a medium bowl. Divide the blueberry mixture among the bottom crusts, leaving a 1/4-inch border around each circle.
• Top each bottom crust with 1 of the top crusts and crimp the edges together with a fork. Cut small slits in each top crust to vent steam. (Alternatively, cut out shapes with a smaller cookie cutter from each top crust.)
• Beat the egg with 1 tablespoon water then brush onto the top crusts. Sprinkle sanding sugar on top then bake the hand pies until golden brown and the blueberry juice is bubbling, about 15 minutes.
• Remove the hand pies from the oven and let cool completely on the baking sheets before serving. (See Cook's Note.)

SHELLY HOSPITALITY'S BLUEBERRY TURNOVER HAND PIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.
• Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.
• Bake in preheated oven until browned, 18 to 20 minutes.

BLUEBERRY-CREAM CHEESE HAND PIES

Steps:

• Preheat oven to 400 degrees. Stir together cream cheese, 1/2 cup granulated sugar, lemon zest, and egg until smooth. Toss blueberries with 1/4 cup granulated sugar, lemon juice, and flour.
• Lay 1 dough round on a parchment-lined baking sheet and cut into quarters. Spoon 1 heaping tablespoon cream cheese mixture into center of each quarter. Spoon 2 tablespoons blueberry mixture on top. Brush edges with cream and bring opposite corners together to form triangles; trim if needed. Crimp edges to seal, brush tops with cream, and sprinkle with sanding sugar. Repeat with remaining dough round and fillings. Cut a small vent in each pie and bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool completely on wire racks before serving.