Blueberry Lemon-Thyme Hand Pies

Serve warm with fresh gelato for a fresh taste of summer.
By / Photography By Enna Grazier | July 01, 2015

Ingredients

  • 2 cups of ripe blueberries, lightly mashed
  • 2 tablespoons roughly chopped lemon thyme
  • 1 tablespoon lemon juice
  • A pinch of sea salt
  • ¼ cup brown sugar
  • 1 tablespoon arrowroot powder or cornstarch
  • 1 egg, lightly beaten
  • Sugar for sprinkling
Pie Crust
  • 2 cups pastry flour
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 8 ounces chilled lard in small chunks or 6 ounces unsalted butter, chilled and diced, and 2 oz lard/shortening
  • ½ cup ice water

About this recipe

For the crust

Measure all of the ingredients beforehand, this recipe goes quickly.

Put flour, salt, sugar, and lard into a food processor and pulse once or twice. If you are using butter, you need to pulse a few more times.

Turn on the food processor and immediately pour in the ice water. Stop, then pulse one or two times. The dough should be in small lumps. If it’s dry, pulse in a little more water. If it’s a little too sticky don’t worry, you’ll be able to incorporate that flour when you work the dough.

Turn the dough onto a cool work surface. Sprinkle more flour if the dough is very sticky. Press dough together; be careful not to overwork the dough. Quickly using the heel of your hand smear the dough out in front of you. Shape the dough into a cake. Wrap it in plastic and put into a plastic bag. Let chill in the refrigerator for at least 2 hours.

Filling

Put blueberries into a mixing bowl and add the lemon juice, thyme, sugar, and salt. Let stand for fifteen minutes. Pour a little of the juice into a separate bowl and combine the arrowroot powder with it. Reintroduce the thickened juice into the blueberry mixture.

Hand Pies

Preheat the oven to 425°

Take the dough out of refrigerator. Generously flour your work surface. Cut the pie dough into thirds and put the unused thirds back into the refrigerator to stay cool. Roll out the dough until it’s about ⅛ inches thick. Using a cookie or biscuit cutter, cut out little circles and put them on a baking sheet. It’s always better to start from the outside and work your way in the dough to get the greatest yield. You may need to do the next few steps in batches. If the dough gets too warm, just stick it in the freezer and take out another chilled bit of dough.

Put about a tablespoon of filling in the center of half of the circles. Using your finger, wet the edges of these circles with water. Take the empty circles and place them on top of the filled circles, gently squeezing the edges together. Wash the tops with a beaten egg and sprinkle a little sugar. If you’d like, you can make a little pattern across the edges with a fork’s tines.

Stick the first sheet of pies in the fridge as you are working on the next batch. When the second batch is ready to go into the fridge, pull out the first and bake for 5 minutes, and drop down to 350° for the remaining 15-20 minutes.

Serve warm with fresh gelato.

Ingredients

  • 2 cups of ripe blueberries, lightly mashed
  • 2 tablespoons roughly chopped lemon thyme
  • 1 tablespoon lemon juice
  • A pinch of sea salt
  • ¼ cup brown sugar
  • 1 tablespoon arrowroot powder or cornstarch
  • 1 egg, lightly beaten
  • Sugar for sprinkling
Pie Crust
  • 2 cups pastry flour
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 8 ounces chilled lard in small chunks or 6 ounces unsalted butter, chilled and diced, and 2 oz lard/shortening
  • ½ cup ice water
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