Blueberry-Thyme Hand Pies Gluten-Free Recipe

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Dust a work surface with brown rice flour. Roll out the dough 1/8 inch thick. Using a 3-1/2-inch diameter cookie cutter or glass, cut 16 rounds out of the dough (if needed, reroll the dough 1/8 inch thick and cut out more rounds). Transfer the dough rounds to a parchment paper-lined plate, stacking them between sheets of parchment, and reserve in the refrigerator while making the filling.

In a large bowl, combine the blueberries, sugar, cornstarch, thyme, lemon zest and juice, and salt.

Transfer 8 of the dough rounds to the prepared baking sheet and brush their edges with water. Place a heaping tablespoonful of the blueberry mixture in each center, place another dough round on top of each, and crimp the edge with a fork. Brush the top of each hand pie with the beaten egg, sprinkle with some coarse sugar, and cut a small slit on the top.

Bake until the filling is bubbling and the crust is browned and crisp, about 40 minutes. Cool for 20 minutes before serving.

In a large bowl, whisk together the brown rice flour, potato starch, white rice flour, sugar, xanthan gum, and salt. Using your hands, work the butter into the flour, breaking it up until no large chunks remain.

Using a fork, mix the dough while gradually adding the ice water, 1 tablespoon at a time, until the dough is moist enough to start to form a ball. Work the dough with your hands until it comes together into a ball. Flatten the ball into a disk, wrap in plastic wrap, and chill for at least 30 minutes before use. If the dough is too crumbly when you roll it out, knead in 1 to 2 more teaspoons of ice water.