Limoncello Blueberry Hand Pies

🧂 Ingredients

• 241 g. all purpose flour

  (2 cups)
• ¾ tsp. salt
• 227 g. unsalted butter, cold, cut into cubes

  (16 tbsp. or 2 sticks)
• zest of one medium lemon

  (about 2-3 tsps.)
• 2 tbsp. cold Limoncello
• 57 g. cold sour cream

  (¼ cup)
• 1 egg beaten

  (for egg wash)
• 1 pint blueberries, fresh or frozen

  (2 cups)
• 14 g. lemon juice

  (1 tbsp.)
• 14 g. cornstarch

  (2 tbsp. or 11 g. (1 tbsp.) Instant Clear Jel)
• 67 g. sugar

  (⅓ cup)
• ⅛ tsp. salt
• 200 g. confectioners sugar

  (1½ cups)
• 38 g. blueberries

  (¼ cup)
• ½ tsp. lemon juice

Instructions

• 1 Dough. In a large bowl, mix the flour and salt. Add the cubes of butter and the
  lemon zest. Using your hands, toss the butter to coat each piece of butter with
  the flour mixture. Pinch the pieces of butter to flatten them a bit. Keep
  working the mixture for a couple of minutes until the mixture resembles coarse
  sand with most of the clumps of butter the size of peas and some larger pieces
  the size of walnuts. Make a well in the middle. Add the Limoncello and the sour
  cream. Using your hands, scoop the flour from the sides and the bottoms towards
  the Limoncello/sour cream to hydrate the flour. You may need to knead the dough
  a couple of times, but do not overwork it. The dough will seem wet and slightly
  sticky. Gather the dough onto a lightly floured surface and shape into a
  rectangle using lightly floured hands and a bench scraper.
• 2 Using a lightly floured rolling pin, roll the dough out to approximately 8
  inches by 10 inches. Using a pastry brush, dust off any excess flour. With the
  longer side facing you vertically, fold the dough into thirds like a letter
  (fold the top third down, and the bottom third up). Rotate the dough 90°, roll
  it out again, and fold it again the same way. Wrap in plastic wrap and
  refrigerate for at least one hour.
• 3 Filling. Pour the berries into a 2 quart size saucepan. Pour the lemon juice
  over. In a separate bowl, combine the sugar, cornstarch (or Clear Jel) and salt.
  Pour over the blueberries. Over medium-high heat, stir the mixture and cook
  until the juices on the bottom start to simmer. Reduce the heat to medium and
  continue stirring until the mixture thickens, which should take 3-5 minuets.
  Remove from heat and allow to cool to room temperature before using. (It is best
  to make it in advance and refrigerate it before assembling the pies.)
• 4 Assembly. Preheat oven to 350°F. On a piece of lightly floured parchment paper,
  roll the dough to a 14 inch by 14 inch square. If the dough becomes too sticky
  and warm, slide it (use the parchment it is on) onto a baking sheet and put it
  in the refrigerator for 10 minutes or the freezer for 5 minutes. Cut the dough
  into 16 squares, each 3½ inches by 3½ inches. Using a metal spatula dipped in
  flour, release 8 of the 3½ inch squares and place on two baking sheets, four on
  each sheet. Place the remaining 8 squares in the refrigerator. With a pastry
  brush, paint a small border of egg wash along the perimeter of the 8 squares. In
  the center of each square, place a heaping tablespoon of the filling. Remove the
  remaining squares from the refrigerator and place each on top of the prepared
  bottoms. Use your fingers to press the edges of the tops into the bottoms. Use a
  fork to crimp the edges or roll a pastry cutter along the edges. With a
  toothpick, poke holes to create vents on the top of the pastry. Alternatively,
  use a knife to make a few decorative slits. Refrigerate or freeze the prepared
  pies for 10 minutes.
• 5 Bake. Remove the pies from the refrigerator or freezer. Egg wash the tops and
  place in oven. Bake for 18-20 minutes, until the tops are golden brown. (If the
  filling creeps out of the pastry while baking, use a spoon or small metal
  spatula to insert it back in when the pies come out of the oven.)
• 6 Glaze. Place the blueberries, confectioners sugar, and lemon juice in a blender
  or food processor. Blend until fully combined. You can strain out the pieces of
  blueberry skin, but keeping them makes a very pretty glaze. If the glaze is not
  holding its shape, stir in a little more confectioners sugar to thicken it.

Nutrition Info