For filling:
- 330g (2 cups) blueberries
- 70g (1/3 cup) granulated sugar
- 2 tablespoons cornflour
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 large egg beaten with 1 teaspoon water
- 50g (1/4 cup) granulated sugar, for sprinkling
- 1 recipe (double crust) Flaky Pie Dough
- Ahead of time: prepare Flaky Pie Dough recipe and rest in the fridge for 1 hour before rolling.
- In a medium bowl, toss the blueberries with the granulated sugar, flour, lemon juice, salt and cinnamon, and set aside.
- On a lightly floured work surface, or between two sheets of baking paper, roll out 1 disk of dough to a large rectangle, about a 1/2 centimetre (1/4 inch) thick. Trim the dough of any ragged edges and divide it into four equal rectangles.
- Spoon 2 tablespoons of the filling into the centre of the rectangle and fold the dough over to form a pocket. Press the edge to seal, then crimp decoratively.
- Transfer the hand pie to a parchment paper–lined baking sheet. Repeat with remaining dough disks and filling; space the pies 2cm apart. Refrigerate the hand pies until well chilled, about 30 minutes.
- Heat the oven to 170°C (335℉). Brush the hand pies with the beaten egg and sprinkle with granulated sugar, and cut a couple of small slits into each one – to release the steam, you can use the trimmings to decorate the top of the pies. Bake for 25-30 minutes, until golden, on the bottom as well; some of the juices will bleed out.
- Let cool! The bubbling blueberry juices straight out of the oven are HOT!
MAKE AHEAD
The baked hand pies can be stored in an airtight container overnight. Rewarm in a 180C oven for 3 to 5 minutes before serving, or freeze the unbaked pies on the baking sheet, then transfer to a plastic bag and freeze for up to 2 weeks; thaw slightly before baking.
