Blueberry hand pies, a treat steeped in Southern history and adored everywhere, are simple to make. A fruit filling spiked with rum and vanilla is enveloped in pastry dough and quickly fried. But wait! A tartly sweet lemon glaze is drizzled on top.
These spectacular held pies are made from blueberry filling enveloped in flaky fried pastry dough and drizzled with a sweetly tart lemon glaze. We could gush on and on about the juxtaposition of sweet and tart, crackly and juicy, but there’s probably no point. We know. We were sold at the notion of fried pie, too.–Angie Zoobkoff
Blueberry Hand Pies
- Quick Glance
- 1 H, 10 M
- 1 H, 40 M
- Makes 15
- For the blueberry hand pies
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 3/4 cup water
- 1/4 cup dark rum
- 1 teaspoon orange zest (from 1 orange, preferably organic)
- 1/4 teaspoon vanilla extract or paste
- Pinch of kosher salt
- 1 sprig thyme
- 1 1/4 pounds fresh blueberries
- 1 recipe store-bought or homemade double-crust pie dough
- All-purpose flour, for dusting
- 1 large egg
- 4 cups mild vegetable oil
- For the lemon glaze
- 1 cup confectioners’ sugar
- 2 tablespoons Meyer lemon juice or regular lemon juice
- 1 to 3 teaspoons heavy cream
- Make the blueberry hand pies
- 1. In a medium saucepan, whisk together the sugar and cornstarch. Pour in 1/2 cup water and whisk until combined. Whisk in the rum, orange zest, vanilla extract or paste, and salt. Add the thyme sprig.
- 2. Set the saucepan over medium heat and cook, whisking constantly, until the mixture is reduced and syrupy, 12 to 15 minutes. Remove from the heat and fold in the blueberries. Let stand for 30 minutes. Remove and discard the thyme sprig.
- 3. Divvy the piecrust in half. Cover and refrigerate 1 portion until ready to use. On a lightly floured surface, roll out the remaining portion to 1⁄8-inch (3-mm) thickness on a lightly floured surface. Cut the dough into 10 circles with a 4 1⁄2-inch (11-cm) round cookie cutter, gently rerolling the dough scraps once and cutting out more rounds. Repeat with remaining dough half.
- 4. Spoon about 1 tablespoon filling into the center of each dough circle. Whisk together the egg and remaining 1⁄4 cup water. Brush the edges of each pie and fold the dough over the filling so the edges meet. Press the edges together with a fork to seal, taking care to seal the sides together well to prevent leaking. Repeat the process with the remaining dough, filling, and egg wash. (You may end up with some extra filling. We highly encourage sampling.)
- Fry the hand pies
- 5. In a deep-sided skillet set over medium heat, warm the oil to 375°F (190°C). Place a couple layers of paper towels on a baking sheet and place alongside the stove. Fry the pies until golden brown, 2 to 4 minutes. Turn and cook 2 minutes longer. Use a slotted spatula to transfer the pies to paper towels. Let cool for 20 minutes.
- Make the lemon glaze and decorate the hand pies
- 6. In a small bowl, whisk together the confectioners’ sugar and lemon juice. Slowly whisk in the cream, 1 teaspoon at a time, until the desired consistency is reached.
- 7. Drizzle the glaze over the pies and devour immediately.