Perfect for your Team USA Olympic watch party, these delightful hand pies require no fork. They feature a scrumptious pie crust filled with blueberries or cherries and topped with white icing for a festive red, white, and blue theme.
Make the Pie Dough
3 cups all-purpose flour
½ teaspoon salt
2 tsp sugar
2 sticks very cold unsalted butter, cut into small cubes
8-10 tablespoons ice cold water
The day before, add the flour, salt, and sugar to the work bowl of a food processor. Pulse to mix thoroughly.
Add the butter and pulse until it becomes the size of peas. With the food processor running, add the water while pulsing until the dough comes together.
Dump out onto a floured surface and, using your hands, gather together to form a large disk. Cut in half and place each half in two floured plastic bags. Form and flatten into a disk in the bag.
Refrigerate over-night.
Make the Filling:
3 cups fresh or frozen cherries or blueberries, stemmed and pitted, fresh cherries cut in half
½ cup sugar
1 tbsp cornstarch
Flour, for rolling the dough
1 egg white
2 tbsp turbinado or raw sugar
1½ cups confectioner’s sugar
2 tsp vanilla extract
The day before, combine the fresh fruit with the sugar and 1 tablespoon of water. Cook over medium heat, occasionally stirring, until the juices are released and the fruit collapses, about 20 minutes. Whisk the cornstarch and 1 tbsp cold water in a small bowl to blend thoroughly. Add the cornstarch mixture, continuing to simmer for 2-3 minutes, stirring often.
Remove from heat and let cool to room temperature. Refrigerate overnight.
Make the Hand Pies:
Line a large-rimmed baking sheet with parchment paper. Working with one disk at a time, roll out the pie dough on a lightly floured surface. Using a sharp knife, dough cutter, or pizza cutter, cut and reroll the scraps of dough for both disks until you have eight 10×3″ rectangles. Whisk the egg white and 1 teaspoon water in another small bowl to make an egg wash.
Working with one 10×3” shape at a time, place on a work surface and brush edges with egg wash. Cut a star shape out of one side. Scoop 2-3 tablespoons of fruit mixture on the other side, then fold the star side of the dough over the filling to form a 5×3″ packet. Crimp all edges with a fork to seal. Place on the prepared baking sheet and repeat with the remaining dough and filling.
Brush tops with egg wash, then sprinkle with the turbinado sugar. Place back in the refrigerator and chill for 30 minutes.
Preheat the oven to 375°. Bake the hand pies until the tops and bottoms are golden brown, about 40 minutes. Let cool for 10 minutes on the baking sheet, then transfer to wire racks to cool completely.
Whisk the confectioner’s sugar with vanilla and 1 tablespoon water. Add more water or sugar to reach the desired consistency for icing. Drizzle over the hand pies and let the icing set for 15-20 minutes before serving. Make 8 hand pies.
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