2sheetsrefrigerated pie crust*See Notes for homemade pie dough recipe
Filling (see notes for substitutions)
2cupsblueberriesfresh or frozen
2tablespoonscornstarch*use 2 1/2 tablespoons if using frozen berries
⅓cupsugar
⅛teaspoonsalt
1teaspoonlemon juice
Egg Wash
1large eggbeaten
1teaspoonwater
Icing (optional)
1cupconfectioners sugar
1-2tablespoonsheavy cream(or 1 tablespoon milk)
Instructions
Blueberry Filling
If you're using fresh berries, rinse and drain well. Place berries in a saucepan. Whisk the cornstarch with the sugar, and pour over the berries. Add the salt and lemon juice, stirring to combine.
Place the saucepan on a burner set to medium-high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer. Reduce heat, stirring frequently, until the mixture starts to thicken, about 5 minutes.Transfer cooked berries to a bowl and let cool to room temperature. It's fine to make the filling ahead of time, and refrigerate until you're ready to use it.
Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper. **See Notes for Air Frying Instructions
Assembling Pop Tarts
Fold the edges of the round pie crust sheets to create a square. Roll the sheets into 10" by 15" rectangles by rolling from the middle of the dough out on opposite sides. Use a measuring tape or ruler to cut into 3.25" by 5" rectangles. Cut each sheet into 6 rectangles.
In a small bowl, mix the egg and water. Brush the inside 1" edge of the crusts with egg wash.
Add a heaping tablespoon of blueberry filling in the center of 6 of the hand pie crusts. Place them on the prepared baking sheet.For the other 6, use a fork to poke vent holes into each.
Top each filled square with a vented square, and press along the edges with the tines of a fork to seal. If the pies become sticky and soft, refrigerate them for about 20 minutes, until firm.
Brush the top of each pie with the remaining egg wash. Transfer hand pies on prepared baking sheet.
Bake the pies for 18 to 20 minutes, until they're a light golden brown. Remove them from the oven, and let them cool for 20 minutes.Add icing (optional) by drizzling icing over each hand pie or spreading it on top.
Notes
Substitute filling with 3/4 cup of blueberry jam or preserves.Homemade Pastry Dough Recipe
2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, very cold
1/2 cup sour cream, very cold
Instructions
In a large mixing bowl, whisk together the flour, salt, and baking powder. Add the butter, working it in with a fork or pastry cutter to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. **Alternatively, you can use a food processor for this step, pulsing until the mixture has pea-sized pieces.
Add the sour cream, and stir until the mixture starts to come together in chunks. If using a food processor, pulse until mixed. Turn the mixture out onto a floured work surface and bring it together with a few quick kneads.
Pat the dough into a rough log, and roll it into an 8" x 10" rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in thirds, like a business letter. Flip it over, give it a 90° turn on your work surface, and roll it again into an 8" x 10" rectangle. Fold it in three again.
Wrap the dough tightly in plastic wrap and chill for 30 minutes before using.
Air Fryer Baking InstructionsPreheat air fryer to 400º F. Add pies to air fryer, leaving at least 1" of space between hand pies. Bake for 8-10 minutes. They should be golden in color. Let cook for at least 20 minutes before icing and serving.To Store Pies: lightly wrapped at room temperature for a few days; freeze for longer storage.