- 1 cupof all-purpose flour
- 1/10 cupof kosher salt
- 2/3 cupof granulated sugar
- 1 cupof unsalted butter
- 1/2 cupof ice water
- 1/5 cupof cold water
- 2 cupsof fresh blueberries
- 1/3 cupof lemon zest
- 1/5 cupof cornstarch
- 1 cupof eggs
- 1 cupof heavy cream
- 1/3 cupof lemon juice
- 1 cupof powdered sugar
Take a mixing bowl and fill it with a cup of all-purpose flour. Add one teaspoon of kosher salt and one tablespoon of sugar. Mix all the ingredients. Cut two sticks of very cold butter into small cubes. Add them to the previous dry ingredients. Use food processor or kitchenaid to cut the butter into the dry ingredients until you get small chunks of it. Next, turn the mixer again to medium speed and slowly add ice water at about one tablespoon at a time. Continue adding ice water until the dough starts to stick together. Then, form the dough into a small disk. Put it into plastic food wrap and place in a refrigerator.
Now, add the blueberries to a medium-size pot. Fill the pot with water until it covers the blueberries. Add small cup of sugar and a bit of lemon zest and put the pot on a flame and mix the ingredients. Once the mixture becomes boiling, turn the flame off.
Combine two tablespoons of cornstarch and two tablespoons of cold water in a small bowl. Mix the ingredients until the mixture becomes liquid. Add it to the blueberries' pot. Turn the flame on medium level and boil for one minute. Remove the mixture and let it cool down.
Set your oven at 375 degrees. Take another bowl and hammer two eggs into it. Add two tablespoons of heavy cream. To make sure that the egg wash is perfectly smooth, run it through a sieve.
Remove the dough from a fridge and leave it for 10-15 minutes. Next, roll out the dough. Add some flour when needed. Then, cut the rectangle shapes. Use a fork to gently pierce small holes. Grease the edges dough pieces with egg wash. Put one to two tablespoons of blueberry mixture in the center of each piece and cover with the same ones. Use your fingers to press the edges of handpies. Use a shaper to cut the handpies again and put them on a pan with a cooking paper. Grease your handpies with egg wash. Put them into the oven for 30 minutes.
Take a new mixing bowl and fill it with one cup of powdered sugar. Add lemon juice, lemon zest and two tablespoons of heavy cream and start mixing it. Continue adding heavy cream until the glaze becomes viscous.
Finally, remove the handpies from the oven and generously cover with glaze. You may also put some lemon zest and blueberries mixture on the top.