Ingredients
2 c. all-purpose flour
1/2 c. confectioners’ sugar
1/2 tsp. fine sea salt
1 1/2 sticks cold unsalted butter, cubed
1 lg. egg yolk
1/4 c. ice water
2 c. blueberries
1/3 c. granulate sugar
2 tbsp. all-purpose flour
2 tbsp. fresh lemon juice
1/4 tsp. fine sea salt
1/4 tsp. ground cinnamon
1 lg. egg beaten with 1 tsp. water
turbinado sugar, for sprinkling
Preparation
Step 1Make the dough: in a large bowl, whisk the flour with the confectioners’ sugar and salt. Cut in the butter using a pastry cutter or 2 knives until the mixture resembles coarse meal with some pea-size pieces of butter remaining. Using a wooden spoon, stir in the egg yolk and water until a shaggy dough forms. Turn the dough out onto a work surface and knead gently until smooth. Cut the dough in half and shape into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 1 hour.Step 2Meanwhile, make the filling: in a medium bowl, toss the blueberries with the granulated sugar, flour, lemon juice, salt and cinnamon.Step 3On a lightly floured work surface, roll out 1 disk of dough to a 16-by-9-inch rectangle, about 1/8 inch thick. Using a 4-inch plate as a guide, cut out 8 rounds from the dough. Spoon 2 tablespoons of the filling into the center of a dough round and fold the dough over to form a half-moon. Press the edge to seal, then crimp decoratively. Transfer the hand pie to a parchment paper–lined baking sheet. Repeat with all of the remaining dough and filling; space the pies 1 inch apart. Refrigerate the hand pies until well chilled, about 30 minutes.Step 4Preheat the oven to 400 degrees F. Brush the hand pies with the beaten egg and sprinkle with turbinado sugar. Bake for 15 to 18 minutes, until golden; some of the juices will spill out. Let cool slightly. Serve warm or at room temperature.
