Cube the butter. In a large metal bowl combine 3/4 cup of the flour, the sugar, and salt and whisk. Add the cubed butter. Use a pastry cutter or your hands to mix the butter into the flour mixture until the mixture is pea-sized. Add the remaining 1/2 cup flour and use your hands to mix the flour into the mixture until it is coated with the flour.
Add 2 tablespoons of the cold water to the mixture. Toss with a spatula until it is moistened. Add the remaining 2 tablespoons of ice water and toss to combine. Press the dough with the spatula and press firmly together until the dough sticks together.
Transfer the dough to a sheet of plastic wrap. Draw the edges of the plastic wrap over the dough and press firmly to form a compact frissure-free mass. Wrap the dough in plastic and flatten to form a 5-inch disk. Refrigerate the dough for at least 1 hours or up to 2 days. When you’re ready to roll out the dough let it sit on the counter for about 10 minutes to soften.
You will need a rimmed 1/4 sheet baking tray for roasting the berries. Preheat the oven to 400 degrees F.
Place the blueberries in a medium bowl. Add the lemon zest and lemon juice and stir the berries to incorporate. Place the sugar and salt in another bowl and whisk to combine. Add to the blueberries and gently fold in the sugar.
Let the blueberries sit for ten (10) minutes. Add the maple syrup and stir. Taste the berries. If the berries are not sweet enough add another 2 tablespoons of sugar.
Pour the berries onto the baking tray and roast for 15 minutes. Stir and taste the berries. If they are not sweet enough add another 2 tablespoons of sugar. Stir and return to the oven. Roasted the berries for another 10 minutes, stir and repeat these two steps one more time. The berry juice should start to bubble.
Remove the blueberries from the oven, scrape into a metal or glass pie plate and allow to cool to room temperature and then refrigerate until ready to use.
The blueberries should at least at room temperature (65-68 degrees F) before placing them in the pie dough. The right temperature will keep the dough from getting too soft as you fill and shape the pies.
Forming the Blueberries Pie
Remove the pie from the refrigerator and let it sit at room temperature for 10 minutes. Flour the surface on which you’ll roll out the dough. Roll it out to a 14 x 10-inch rectangle. Trim the edges so they are straight and even. Use a ruler to measure out 6 – 4 x 4-inch squares.
Place 1-1/2 tablespoons of blueberry filling in the center of each square. Brush two of the edges with egg wash and fold one corner of the dough over to form a triangle. With your fingers gently press the edges of the dough together. Use the tines of a fork to seal the edges along all the edges. Repeat with the remaining dough squares.
If the dough starts to get soft, refrigerate it for 10 minutes and resume the work.
When all the pies are formed refrigerate them for at least 20 minutes.
Fried Blueberries Pies
Fill a 4-quart saucepan with oil until it is about 3-inches high. Next to the stove place a cooling rack on top of a sheet pan. This rack and pan will used for your finished pies.
Heat the oil to 350 degrees Use a thermometer to measure the temperature. If the oil gets too hot (above 375 degrees F) remove it from the heat source and allow it to cool. Cooling it to the right temperature will take a few minutes.
Fry two pies at a time about 90 seconds each side. Use chopsticks or long wooden skewers to flip the pies. The pies should a medium golden brown. If the oil is too hot the dough will quickly turn a dark brown.
Use a spider strainer to remove each pie from the hot oil and cool on the cooling rack placed near the stove. Cool the pies until they are just warm.
Baked Blueberries Pies
If baking the pies instead of frying them, follow the following directions to bake the pies in the oven.
Preheat the oven to 375 degrees F
Remove the pies from the refrigerator. Place the pies on a rimmed baking sheet lined with parchment paper.
Brush each pie with the remaining egg wash and use a small sharp knife to cut three small slits into the top of the pie. Bake the pies for 18-20 minutes until golden brown. Remove them from the oven and place them on a cooling rack. Allow them to cool until they are just warm. Eat with or without the lemon glaze.
Measure 3/4 cup powdered sugar into a small bowl. Add 3 tablespoons of heavy cream to the powdered sugar and stir until well combined. Add 1 tablespoon of lemon juice and stir until combined. If you want the glaze a little thinner add the remaining tablespoon of cream to the glaze.
Drizzle the lemon glaze over the pies and enjoy.
This recipe makes 6 hand pies. You can make up to 8 pies if you reroll the dough scraps.