Preparation
Make the dough
In a large bowl, combine the flour, sugar, and salt. Grate the butter into the flour mixture, and toss gently to combine. Add the water, and use your hands to gently combine. You want to work the dough as little as possible, and keep it as cold as possible. Once combined, transfer to the refrigerator for at least 10 minutes to firm back up.
Make the filling, assemble, and freeze the pies
Meanwhile, in another bowl, combine the blueberries, cornstarch, and sugar.
Line a baking sheet with parchment paper, and lightly flour the surface. Roll the dough to about 1/8-inch thickness. Cut it into 10 to 12 rectangles. Sprinkle a bit of flour on one half of the rectangle, and then top with some of the blueberry mixture. Fold the other half of the dough on top. (The amount of blueberries should allow the sides to all be pinched down easily—if it doesn’t, just remove some of the berries.) Crimp the sides with a fork to ensure the dough is firmly sealed. Repeat with the remaining pies. (You might want to do this in stages and keep refrigerating as you go so the butter doesn’t melt and make the dough too soft.) Using a sharp knife, cut slits in the top of each pie. Brush each with milk and sprinkle with coarse sugar. Place the pies on the baking sheet, and freeze at least 1 hour to harden. Transfer to a resealable plastic bag, making sure to remove as much air as possible.
Bake the pies
预热烤箱至375°F。把冷冻派on a greased or parchment-lined baking sheet. Bake until the dough is golden brown, 40 to 50 minutes, rotating halfway through. Serve hot.
Write a Review