A hand pie is one of my favourite types of pie because it’s so portable and also very cute. At the bakery, we have savoury hand pies, but we call them pockets, and to know them is to love them. These sweet blueberry hand pies would be a welcome addition to any potluck or picnic. Make sure to line the baking sheet with parchment paper not only can the hand pies get a bit messy as the fruit juices bubble up while baking, but the parchment will keep them from overbrowning on the bottom.
Ingredients
- 1 batch sweet pastry
- 0.33 cup + 1 tablespoon organic sugar, plus extra for sprinkling
- 2 tablespoons orange juice or water
- 1½ tablespoons arrowroot starch
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 2 cups fresh or frozen blueberries
- Non-dairy milk, for brushing
How to Make It
- Prepare the pastry and let chill in the refrigerator for at least 1 hour. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the sugar, orange juice, arrowroot starch, cinnamon, and salt. Add the blueberries, mixing with a spatula or your hands to fully coat the berries.
- Divide the dough into eight equal balls. On a floured surface, roll out one ball into a rectangle about 5 × 7 inches and ¼ inch thick. Scoop ¼ cup filling into the centre of the pastry, and fold the pastry over top like a little blanket. Crimp the pastry tightly around the blueberries and trim the excess dough. Using a spatula, gently transfer the hand pie to the prepared baking sheet. Repeat with the remaining pieces of dough and filling.
- Slice a couple of decorative air vents into the top to let out the steam.
- Lightly brush the pie tops with non-dairy milk and sprinkle with a bit of sugar for a sweet and glossy finish.
- Bake for 25 to 30 minutes on the middle oven rack, until golden. Let cool for about 30 minutes before serving.
- If you’re especially ambitious, drizzle with the lemony glaze used for the Lemon Blackberry Scones.