Blueberry Handheld Pies

These little blueberry pies are simple to make, and thanks to their rectangular shape, you won't end up with wasted scraps of dough.

Buttery Pie Crust:
1 crust (enough for 6 hand pies)
1½ cups all-purpose flour, unbleached
½ tsp. sugar
¼ tsp. kosher salt
½ cup (1 stick) unsalted butter, chilled, cut into ½" pieces

Filling:
all-purpose flour, for dusting
2 cups blueberries (about 10 oz)
1 tsp. lemon zest, finely grated
1 Tbsp. lemon juice, freshly squeezed
¼ cup sugar
¼ tsp. kosher salt
1 large egg, whisked with 1 tsp. water
1 Tbsp. raw sugar

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

For the Buttery Pie Crust:
Pulse flour, sugar, and salt in a food processor. Add butter; pulse until the texture of very coarse meal. Add ¼ cup ice water; pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours.

Make Ahead: Crust can be made 3 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.

Roll out dough on a floured surface to a 15x12" rectangle. Cut into 6 rectangles.

Make the Filling:
Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. Fold dough over, and press edges to seal. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.

Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35-40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature.

Makes 6 servings.