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Blueberry Hand pies with Lemon Poppy Seed Crust

Ashley Manila
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Ingredients
 

Crust:

  • 2 cups All-Purpose Flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 tablespoon sugar
  • 1 cup (16 tablespoons) VERY cold unsalted butter
  • 1/2 cup cold FULL FAT Greek yogurt or sour cream
  • 2 tablespoons poppy seeds
  • 1 teaspoon lemon zest

For the filling:

  • 2 cups blueberries, fresh or frozen
  • 1/4 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla

For the topping:

  • 1 large egg, beaten
  • Turbinado sugar

Instructions
 

To make the crust:

  • Whisk together the flour, salt, baking powder, and sugar.
  • Add the butter, working it in with your hands to make a coarse meal mixture. The butter should still be in large, pea-sized pieces.
  • Stir in the Greek yogurt, poppy seeds, and lemon zest; the dough will be shaggy. Turn it out onto a well floured work surface, and bring it together with a few quick kneads.
  • Pat the dough into a 10 inch log, then roll it out into a 10" x 12" rectangle. Dust both sides of the dough lightly with flour, and starting with a shorter end, fold it in three - like a letter.
  • Flip the dough over, and roll it again into a 10" x 12" rectangle. Fold it in three again.
  • Wrap the dough in saran wrap, and chill for 45 minutes.

To make the blueberry filling:

  • Combine all the ingredients in a saucepan set over medium heat. Cook until the mixture starts to thicken, about 6 minutes. Transfer the berries to a bowl and let cool to room temperature.

Assembly and cooking:

  • Preheat the oven to 425°(F). place a rack on the middle shelf. Line a large baking sheet with parchment paper.
  • Roll the dough into a large square, about 16" x 16". Using a pastry wheel cut out sixteen even squares. Don't worry if they're not exactly the same size. Just do the best you can ;)
  • Divide the cooled filling among eight of the squares, using about a tablespoon and a half for each. Brush a little bit of the beaten egg wash along the edges of each filled square.
  • Cut a vent (or heart!) into each of the remaining eight squares, using a decorative cutter, small knife, or bottle cap! You can really get creative here.
  • Top each filled square with a vented square, and press along the edges with the front of a fork or a pie crust crimper; seal well!
  • Brush the top of each pie with the remaining beaten egg, and sprinkle with sugar.
  • Transfer the pies to prepared baking sheet.
  • Bake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.
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