Ingredients
Equipment
Method
Preparation Steps:
- In a mixing bowl, combine the all-purpose flour, sugar, and sea salt. Add the cubed, very cold butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together. You may need 3 to 4 tablespoons, depending on the humidity and temperature.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps to keep the butter cold, resulting in a flakier crust.
- In a medium bowl, combine the blueberries, sugar, cornstarch, and water. If using, add the lemon zest for an extra burst of flavor. Gently toss to coat the blueberries evenly.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick. Use a cookie cutter or glass to cut out circles of dough, about 4 to 5 inches in diameter.
- Place a spoonful of the blueberry filling in the center of each dough circle. Be careful not to overfill. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
- In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the egg wash over the tops of the hand pies. If desired, sprinkle with coarse sugar for added sweetness and crunch.
- Preheat your air fryer to 350°F (175°C). Place the hand pies in the air fryer basket in a single layer, making sure they don’t touch. Cook for about 10-12 minutes, or until golden brown and crispy.
- Once cooked, remove the hand pies from the air fryer and let them cool slightly before serving. Enjoy warm or at room temperature!
Notes
- Store leftover hand pies in an airtight container in the refrigerator for up to 3 days.
- Freeze hand pies individually wrapped for up to 2 months.
- Reheat in the air fryer at 350°F (175°C) for about 5 minutes until crispy.