Boozy, fruity, flavorful, and flaky... these Blueberry Bourbon Hand Pies have it all!
For the Crust:
2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 ans 1/2 tablespoons granulated sugar
2 sticks (8 ounces) VERY cold, unsalted butter, cut into cubes
1/2 cup cold FULL FAT sour cream
For the Blueberry Bourbon Filling:
2 cups blueberries, fresh or frozen
1/4 cup dark brown sugar
1 and 1/2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons bourbon
For the Topping:
1 large egg, beaten
Turbinado sugar, optional
To make the Crust:
In a large bowl whisk together the flour, salt, baking powder, and sugar.
Add the butter, working it in with your two forks or a pastry cutter, until it's a coarse meal. The butter should still be in large, pea-sized pieces.
Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point. 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 the 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 1 hour.
To make the Blueberry Bourbon Filling:
Combine all of the ingredients in a saucepan; bring to a simmer over medium-heat. Cook, stirring frequently, until the mixture starts to thicken and coats the back of a spoon, about 6 to 8 minutes. Transfer the blueberry filling to a bowl and let cool to room temperature.
Assembly and Baking:
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".
For square pies, use a pastry wheel or pizza cutter to cut out sixteen even squares. For shaped pies, use a large cookie cutter to cut out an even amount of shapes (the amount of pies you will get will depend on the size of your cookie cutter).
Divide the filling among eight of the squares (or half of the cutouts), using about two tablespoons for each.
Brush a little bit of the beaten egg wash along the edges of each filled square.
Using a small knife - or small cookie cutter - cut a vent into each of the remaining squares.
Top each filled square with a vented square, and press along the edges with a fork or a pie crust crimper. Make sure the edges are sealed well!
Brush the top of each pie with the remaining beaten egg, and sprinkle with sugar, if using.
Transfer the pies to prepared baking sheet.
Bake the pies for 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.
Recipe by Baker by Nature at https://bakerbynature.com/blueberry-bourbon-hand-pies/