Wild Blueberry Scream Hand Pies

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Wild Blueberry Scream Hand Pies Picture New Recipe


Pastry crust:

3 3/4 cup all-purpose flour
1 tbsp fresh lemon zest
1 1/2 tbsp sugar
1 1/2 tsp salt
1.5 cups unsalted butter cold and cut into small pieces
3/4-1 cup buttermilk

For the filling:

2 cups frozen wild blueberries
1/4 cup white sugar
2 tbsp cornstarch
2 tbsp water
1 tbsp fresh lemon or lime juice

To finish:

1 egg, beaten
2 tbsp white sugar


To make the dough:

Mix flour, zest, sugar, and salt in a large bowl. Using a pastry blender, cut the butter into the flour until the biggest pieces of butter are the size of tiny peas. Gently stir in 3/4 cup buttermilk with rubber spatula, mixing it until the dough forms, then knead it two or three times to form a ball. Slowly add remaining 1/4 cup buttermilk until it comes together, then gently knead again. Divide dough in half and wrap each ball in plastic wrap, flatten into a disc. Chill in fridge for at least one hour.


To make the filling:

Add frozen wild blueberries and sugar to a pot on medium heat, stirring regularly. In a different small bowl, combine cornstarch and water and add it to the wild blueberry mixture. Then add the lemon juice and mix for another 2 minutes until it thickens. Remove from heat and cool.


To assemble: 

Preheat oven to 400° F and line a baking sheet with parchment paper. Flour your surface and roll the dough out until it is 1/8” thick. Cut with a 3” cutter and use a knife to cut out the scream eyes and mouth or create desired designs on half of the 3” rounds. Place 1 tbsp of filling in the center of the rounds without designs. Place the designed piece on top and push down edges with a fork to seal. Brush with egg wash and top with white sugar. Bake for 15-18 minutes until golden and puffed and cool on a wire rack.

Wild Blue is Good for You!