ABC Blueberry Hand Pies

King Arthur has delivered yet another amazing recipe! This was the best pie I have ever made...EVER. Everyone loved them. The flavor was great. The crust flaky and tender. Two things that I was thinking about while I was making these:
1. I want to create a step by step for my friend Vicki who is learning to make wonderful pies.
2. I want to create the fantastic hand pie I had at the RED BARN. We just stopped at a cute big barn that has fudge, ice cream to die for, wonderful jams, and freshed baked good on our way home from Northern Utah. I bought a cherry hand pie and had to stop everything to relish the amazing crust! I gave everyone a nibble and they thought it was great too.  I really want to recreate that amazing thing...and wow I think they must use this recipe. They just must. If you are ever driving by Santaquin on I-15 you must stop.

The recipe says that  "the dough won't be cohesive" and I was worried that it was really not cohesive..at ALL.

But I do have a tendency to over mix and end up with a tough dough..so I followed the recipe exactly creating a shaggy roll. Not even holding together!

There were big chunks of butter and it was super crumbly. When asked to fold it in 3 I didn't think I would be able to.

But it folded fine even if it was crumbly..

Then you roll it out and fold it again. This seemed to be a lot of working dough..so I was worried it was going to be tough from rolling and folding. And it was still fairly crumbly and cracky.

After being in the fridge I rolled it out and cut it with my pizza cutter. Then started to make the pies. What do you think of Linzer cutters for hand pies?

I did make one peach pie with jam from the RED BARN...and it was fantastic!! Best jam you may ever taste. It made a wonderful pie with a sliver of a (sshhh) canned peach.

Everyone loved these...Joel said it was the best pie I have ever made. Sadie loved it and said it was her favorite.."I mean one of my favorites".  Best crust I have EVER made.

Blueberry Hand Pies

Recipe from King Arthur Flour

Crust

• 2 cups King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup (16 tablespoons) cold unsalted butter
• 1/2 cup cold sour cream

Filling

• 2 cups blueberries, fresh or frozen
• 1/4 cup sugar
• 1 tablespoon Instant ClearJel
• 2 teaspoons lemon juice

Topping

• 1 large egg, beaten
• white sparkling sugar, for garnish

Directions

1) To make the dough: Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.

2) Stir in the sour cream; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads.

3) Pat the dough into a rough log, and roll it into an 8" x 10" rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.

4) Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8" x 10" rectangle. Fold it in three again.

5) Wrap the dough, and chill for at least 30 minutes before using.

6) To make the filling: Combine all the ingredients in a saucepan set over medium heat. Cook until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature.

7) Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.

8) To assemble the pies: Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares.

9) Divide the filling among eight of the squares, using about a heaping tablespoon for each. Brush some of the beaten egg along the edges of each filled square.

10) Cut a vent into the each of the remaining eight squares, using a decorative cutter of your choice.

11) Top each filled square with a vented square, and press along the edges with the tines of a fork or a pie crust crimper to seal.

12) Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet.

13) Bake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.

Yield: 8 hand pies.