Blueberry Hand Pies

Last week I mentioned that the Mr. and I ventured out to our local 
blueberry/blackberry farm.
I bought lots and lots of berries.
It has been amazing. 

But sadly now, 
since the season closes this coming weekend,
 the remainder have been frozen so that I can peruse some of their summer goodness straight from my freezer.

So just get ready,
and hold on to your horses,
because I'm going to blow up your screen with tons of berry recipes.

I've got berry cocktails, 
berry pies,
and berry popsicles just to start.

I might even have a little blue/black tint to my mouth right now I've eaten so many
(totally worth it!!).

I made these hand pies on the 4th of July.
(No more holiday work for me at my fabulous new job, 
so I spent the morning in my favorite spot--the kitchen,
whipping up a few treats for my family.)

There is almost nothing more wonderful than berry pie,
but there is something about individual portions that make it so special and delicious.

I actually served these with some decadent homemade peach ice cream.
(Check back tomorrow for that jewel.)

Blueberry Hand Pies
(slightly adapted from Epicurious)

Makes 8-10 pies

1 package prepared pie dough or puff pastry, 2 rolls
all-purpose flour, for dusting
1 pint blueberries
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 large egg, whisked with 1 teaspoon water
1 tablespoon raw sugar

Preheat oven to 375 degrees.  Roll out each dough on a floured surface.  Cut into rectangles or circles. (I cut mine into circles using a bowl.  Each measured about 5-6 inches.)

Toss blueberries, lemon zest, lemon juice, sugar, vanilla extract, and salt in a medium bowl.  Brush edges of dough with water/egg mixture; mound some blueberries in the dough.

Fold dough over and press edges to seal with a fork.  Place on a parchment-lined baking sheet and brush with the egg wash.  Sprinkle with raw sugar.  Cut slits in the top.

Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, approximately 35 minutes.  Transfer to a wire rack to cool.  Serve warm or at room temperature.


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