- 2 cups flour
- 1 teaspoon kosher salt
- 1 cup cold butter, diced
- 2 teaspoons lemon juice
- ¼ cup ice water
- 4 cups wild blueberries
- 1 teaspoon lemon rind, grated
- ¼ cup sugar
- 3 tablespoons flour
- 1 egg white mixed with a little salt
- ¼ cup sugar for sprinkling
Combine flour, salt and butter in a food processor or by hand. Stir in lemon juice and enough cold water to hold pastry together. Form pastry into a ball, flatten slightly and refrigerate for 30 minutes.
Combine 3 cups blueberries, rind and sugar in a pot over medium-low heat. Cook, stirring, for 5 minutes or until blueberries are juicy. Stir in flour and cook for 1 minute or until absorbed. Remove pot from heat and stir in remaining 1 cup blueberries. Set aside to cool.
Roll out pastry into a rectangle and cut into 5-inch squares. Place squares on a parchment-lined baking sheet. Spoon about ¼ cup blueberry filling into centre of each pastry square. Brush edges with egg-white mixture and fold one corner over to meet the opposite corner to form a triangle. Press edges together, sealing with the tines of a fork. Brush lightly with egg white and sprinkle with sugar. Repeat with remaining pastry squares and filling. Cut slits into the top of each pie with a sharp knife and chill in the freezer for 20 minutes.
Preheat oven to 400F.
Bake hand pies for 20 minutes or until pastry is golden and filling bubbles.