Blueberry Lavender Hand Pies -

Blueberry Lavender Hand Pies

Small pockets of blueberry lavender filled joy.

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Course: Appetizer, Breakfast, Dessert

Cuisine: American

Keyword: blueberry compote, hand pie, portability

Prep Time: 40

Cook Time: 30

Servings: people

Calories: 239kcal

Author: Candace Bourzac

Ingredients

2 pie crusts, homemade or store-bought

Blueberry Lavender Compote

3 cups fresh or frozen blueberries
1 tablespoon water
2/3 cup sugar
1 teaspoon lavender extract
2 tablespoons cornstarch or vegetable starch
2 tablespoons water

Lavender Glaze

1 cup powdered sugar
1 teaspoons lavender extract
1 tablespoon blueberry sauce
2 tablespoons milk

Instructions

Blueberry Lavender Compote

You'll want to make this ahead of time so it has time to cool down before filling the turnovers. Add 3 cups of fresh or frozen blueberries to a large stock pot over medium heat. Add 1 tablespoon of water. Blueberries are pretty juicy, so they don't need much extra water. Stir everything together, then add 2/3 cup of sugar and 1 teaspoon of lavender extract. Stir everything together and let it simmer for 2 minutes, stirring frequently. It should be nice and bubbly at this point. This is also when I like to take out about 1 tablespoon of blueberry juice that will be used in the lavender glaze.
In a small container, I use a small measuring cup, add 2 tablespoons vegetable starch and 2 tablespoons water. Mix together completely and stir into the blueberry mixture. Keep stirring, and make sure to spread the starch slurry into the whole mixture, you don't want it to clump up in one area. You will see it thicken as you stir, and at this point, it's ok to take it off the stove. Transfer to a glass container right away. Let it cool down for a few minutes before transferring to the fridge. We want it to be cool when we fill our hand pies.

Assembling the Hand Pies

If you're using homemade pie crust, you'll want to make that ahead of time. My suggestion is to make it first thing in the morning as it needs to chill for 2 hours before you roll it out.
Roll out the dough, either homemade or store-bought. If you're using homemade, roll it out to about 1/8 of an inch thick, just like you would for a pie. My homemade recipe yields two pie crusts. Even though it's not necessary to split the dough into two separate dough balls, I still do anyway. I find it helpful to work with one at a time, keeping the other one in the fridge until it's ready to come out.
Using a 4.5-inch biscuit cutter, cut out as many circles as you can from the rolled out dough. Once you've done this, gather up the remains, loosely wrap them in plastic wrap and set in the fridge while you work with the other dough ball.
Roll out the other dough ball and cut out as many circles as you can. Combine the dough scraps together and form another dough ball. You'll find that the dough is not as pliable as it initially was. I will dip my fingers in some water as I'm working to reform the dough ball. This helps the dough come together better. It doesn't have to be perfect though.
Once the circles are cut out, it's time to fill them. Put 1 tablespoon of blueberry filling in the middle of each circle. Be careful not to put too much filling or it will come out the sides of the hand pie while they bake.
Using your finger, lightly brush the edges of the circles with water before sealing them, helping to ensure they will stay closed. Fold the circles in half. I like to use a fork to hold the filling back as I close the circles. Once closed, crimp the edges closed with a fork. Be sure to wipe the blueberry sauce off the fork before crimping, or just use a clean fork. Using a sharp knife, cut three slits on the top of the pies, which helps to vent steam as they bake, preventing the filling from spilling out. A little bit of spillage is ok, we just don't want all of the filling coming out.
Whisk one egg and 1 tablespoon of milk together, and brush on the tops of the hand pies. Sprinkle with coarse sugar if desired. Place on a baking sheet lined with parchment paper. Refrigerate for 30 minutes, then bake for 30 minutes in an oven preheated to 350 F. Place the baking sheet on a rack just above the middle rack in your oven. When they're done, the tops should be golden brown and you will see the filling bubbling through the slits on top of the pies.
The filling will be VERY hot once you remove it from the oven. Since we are drizzling a glaze over the top of them, we'll need to let them cool down completely before adding the glaze.
To make the glaze, we'll mix together one cup of powdered sugar, one teaspoon of lavender extract, one tablespoon of blueberry sauce, and two tablespoons of milk. It will seem like it's not coming together, but keep mixing and you'll see that it does.
Once the hand pies have completely cooled off, use a spoon to drizzle the glaze all over the hand pies. It doesn't have to be perfect. In fact, I think they look better when they don't look perfect.
Enjoy alone or with ice cream. If you want to warm them up a bit, pop them in the microwave for a few seconds.

Notes

I find it helpful to make the blueberry compote ahead of time so it has time to cool off before filling the turnovers.
If you're using homemade dough, you'll want to make that ahead of time as it needs to be refrigerated for 2 hours before using it.
Fruit-filled turnovers can be stored at room temperature, in an airtight container, for 1-2 days. After that, they need to be stored in the fridge in an airtight container, for up to one week.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition