Blueberry Hand Pies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
Ingredients
  • 2 cups blueberries
  • 1 tsp. finely grated lemon zest
  • 1 Tbsp. fresh lemon juice
  • ¼ cup sugar
  • ¼ tsp. kosher salt
  • 1 Tbsp. raw sugar
  • ¼ cup milk
Instructions
  1. Preheat oven to 375 degrees.
  2. Roll out the pie crust (see notes below) on a floured surface to a 15X12 rectangle and then cut into 6 rectangles.
  3. Toss the blueberries, lemon zest, lemon juice, sugar and salt in a medium bowl.
  4. Brush the edges of the rectangles with water and then mound some blueberries in the center of each.
  5. Fold the dough over and press the edges to seal.
  6. Place on a parchment-lined baking sheet, brush with the milk and sprinkle with the raw sugar.
  7. Cut three slits on the tops.
  8. Bake the hand pies, rotating the sheet halfway through until juices are bubbling and pastry is golden brown (40-45 minutes). The juices from the blueberries will run onto the parchment.
  9. Transfer the pies to a wire rack to cool.
  10. Serve warm.
Notes
Buttery Pie Crust 1½ cups all-purpose flour ½ tsp. sugar ¼ tsp. kosher salt ½ cup (1 stick) chilled unsalted butter, cut into ½" pieces Pulse the flour, sugar and salt in a food processor. Add the butter; pulse until the texture is of very coarse meal. Add ¼ cup ice water; pulse until dough comes together in clumps. Form into a square and then wrap in plastic wrap. Chill until firm about 2 hours. Crust can be made 3 days ahead. Keep it chilled and let it stand at room temperature for 15 minutes before rolling it out.
Recipe by Ladles of Yum at http://www.ladlesofyum.com/2013/06/blueberry-hand-pies/