Description
A flaky, crispy crust on the outside and warm blueberries spilling with their juices inside – definitely a keeper and a quick fix for afternoon tea.
Ingredients
Units
Scale
- 15 store-bought flaky gluten-free mini tart crusts
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 1/2 cups fresh blueberries
- a pinch of salt
- 1 egg yolk
- 2 tablespoons of water
- Sugar, for sprinkling
Instructions
- In a small bowl, mix together the sugar, cornstarch, cinnamon, ground cinnamon and lemon zest.
- In a large bowl, mix blueberries with lemon juice until blueberries are coated with lemon juice
- Sprinkle the sugar mixture over the blueberries and mix well until blueberries are completely coated
- Combine egg yolk and water to create eggwash
- Fill the centre of the tart crusts with 1 tablespoon of blueberry mixture, and brush the edges with egg wash, then fold the crust into half and seal the edges by pressing the back of a fork down on the top edge of dough
- Chill hand pies for half an hour in the refridgerator before baking
- Pre-heat oven to 375 deg Fahrenheit (190 deg Cel)
- Remove hand pies from the refridgerator and brush the top sides with remaining egg wash
- Sprinkle tops of handpies with sugar, then cut a small slit on the top of the hand pies for the steam to escape during baking
- Bake for around 20 minutes or until hand pies have turned golden brown and are flaky
- Let pies cool for 5 minutes before serving. (Best eaten when pies are still flaky and crispy).
Notes
Barely adapted from Pastry Affair
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Snacks