Dough (Canola Pie Dough Recipe)
2 1/2 cups all-purpose flour (625 mL)
1/2 tsp salt (2 mL)
1/2 tsp baking powder (2 mL)
2/3 cup canola oil, chilled in freezer for 2 hours* see note below (150 mL)
1/2 cup ice water (125 mL)
1 egg, beaten slightly (1 )
1 Tbsp vinegar (15 mL)
1 cup frozen blueberries (250 mL)
2 Tbsp white sugar (30 mL)
Zest of 1 lemon (1)
2 tsp lemon juice (10 mL)
1 Tbsp cornstarch (15 mL)
3 Tbsp water (45 mL)
1 egg, lightly beaten (1)
1 Tbsp water or milk (15 mL)
½ cup icing sugar (125 mL)
zest of 1 lemon (1)
4 tsp lemon juice (20 mL)
1 tsp coarse sugar (5 mL)
- In a food processor, add flour, salt, and baking powder. Pulse once or twice to combine ingredients.
- Add cold/frozen canola oil. Pulse again once or twice.
- Combine water, egg and vinegar in a small bowl.
- With food processor running, slowly pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.
- Turn dough out onto floured surface, knead 2 or 3 times, divide dough in half and form two balls. Wrap dough balls in plastic wrap and refrigerate until ready to use.
Note: *canola oil can be frozen overnight.
- In a medium sized saucepan, add frozen blueberries, sugar, lemon zest, and lemon juice and cook over medium-high heat, stirring often.
- In a small bowl whisk together cornstarch and water until fully dissolved. Add to blueberry mixture and continue stirring until fully incorporated.
- Turn down heat to medium-low and continue cooking for 3-5 minutes until blueberry sauce starts to thicken.
- Transfer to a small dish and refrigerate until blueberry sauce to cool and ready for use.
- Preheat oven to 425°F (220°C) and place a rack on the middle shelf.
- Line 2 baking sheets with parchment paper.
- Remove one dough ball from refrigerator and on a floured surface,roll dough into 10” (26 cm) square.
- Cut into squares using a pastry wheel or straight edge.
- Place squares on one of the baking sheets and refrigerate.
- Roll out and cut the second dough ball in the same way. Fold each square in half and using a knife, cut vents along the folded seam, or use a decorative cutter of your choice. Unfold squares, place on second baking sheet, and refrigerate for 15 minutes.
- Meanwhile, in a small bowl, mix egg and water or milk together to make egg wash.
- Place approximately 1 ½ Tbsp (22 mL) of blueberry filling on each of the nine non-vented squares. Brush some of the egg wash along the edges of each filled square.
- Top each filled square with a vented square, and press along the edges with the tines of a fork to seal.
- Brush the tops of each pie with remaining egg wash. Transfer pies to a parchment-lined baking sheet.
- Bake pies for 18-20 minutes, until golden brown. Place on wire rack to cool with waxed paper or parchment paper beneath to catch drippings from glaze.
- In a small bowl mix together icing sugar, lemon zest and lemon juice until smooth. Once pies are cool, drizzle glaze over top of each pie using a fork. Sprinkle with coarse sugar. Allow glaze to harden before serving.
Blueberry Lemon Hand Pies with Lemon Glaze
Homemade is always better and these pies are no different. Pack these little flavour bombs into your kids’ lunches for maximum appreciation. Pack some in your own lunch too, you’ll be happy you did!
- Serving Size
- 1 Hand Pie
- Makes 9 Pies
- Total Fat
- 17.9 g
- Saturated Fat
- 1.7 g
- 43 mg
- 50 mg
- 40.4 g
- 1.6 g
- 11 g
- 0.8 g
- 66 mg