Blueberry Basil Hand Pies

Blueberry Basil Hand Pies
4.7 from 3 ratings
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Baked into a delicate, buttery crust, these Blueberry Basil Hand Pies are bursting with the flavors of summer.Recipe courtesy of Living the Gourmet
Prep Time
15
minutes
Cook Time
35
minutes
Servings
16
servings
Blueberry Basil Hand Pies
Total time: 50 minutes
Ingredients
  • 1 and 1/2 cups bob's red mill unbleached white fine pastry flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup ice water
  • 1 cup fresh blueberries
  • 2 tablespoon chopped basil leaves
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 large egg, beaten
  • raw sugar for sprinkling
  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla
  • 2 tablespoon whole milk
Directions
  1. In the bowl of a food processor, combine pastry flour, sugar, salt, and butter.
  2. Pulse until the mixture is crumbly.
  3. Add the ice water one tablespoon at a time, pulsing between each addition until the dough comes together.
  4. Turn the dough out onto a floured surface and shape into a disk.
  5. Wrap in clingfilm or wax paper and refrigerate for at least an hour.
  6. In a large bowl, combine all ingredients except the egg and raw sugar.
  7. Toss the blueberries together and set aside.
  8. Preheat oven to 350 degrees F.
  9. On a well floured surface, roll out dough into a 15x12-inch rectangle.
  10. Using a knife or pizza cutter, cut out into rectangles (you should get 6-8).
  11. Brush edges of rectangles with beaten egg then spoon some blueberries in the center of each rectangle.
  12. Fold the dough over, and pinch the edges with a fork to seal.
  13. Place the pies on a parchment-lined baking sheet, gently pierce each pie with a knife, brush with the egg, and sprinkle with raw sugar.
  14. Bake for 30-35 minutes, until the juices have run from the pies and the pastry shells are golden.
  15. Transfer to a wire rack and let cool.
  16. Combine the ingredients for the icing in a small bowl and whisk until thick and smooth.
  17. If you need more milk, add ½ teaspoon more at a time.
  18. Drizzle the icing over each pie before serving.
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