Blueberry Cardamom Hand Pies

Instructions

For the Dough:

1. In a large bowl combine the flour, sugar, and salt. Cut the butter into the flour mixture, with your hands or a pastry cutter, to size of peas. In a separate small bowl, combine the water and egg. Pour the wet ingredients into the dry ingredients and mix until it just comes together. Then divide the dough into two pieces and wrap them in plastic wrap. Place the wrapped doughs in the fridge for at least an hour before rolling.

For the Glaze:

1. In a small bowl combine the powdered sugar, lemon juice, water, and a pinch of ground cardamom.

For the Filling and Assembly:

1. Preheat the oven to 400 degrees Fahrenheit. In a small saucepan, cook the blueberries, sugar, cornstarch, lemon juice, and cardamom on a medium flame for 5 minutes. Then remove the saucepan from the flame and let it cool to room temperature. Remove the disks of dough from the fridge and roll them out to ½ cm thick slab. Cut the dough into circles, 4 inches in diameter, with a cookie cutter. Spoon a tablespoon of the blueberry filling onto the center of one of the rounds of dough and top it with another round of dough.
2. Place the hand pie onto the cookie sheet and using a fork crimp the sides to seal and cut a small “x” on the top of the hand pie to let out the steam. Then form more hand pies with the rest of the dough. Place the cookie sheets in the fridge for 10 minutes to cool the butter down again. Finally, place the cookie sheets into the oven and bake for 15-20 minutes, until the hand pies are golden brown. Once the pies have cooled, drizzle each hand pie with the glaze.