Name: Blueberry Hand Pies
Cook time: 35 minutes
Total time: 1 hour 15 minutes
Yield: Makes 4 servings
Ingredients: Buttery Pie Crust; All-purpose flour (for dusting); 2 cups blueberries (about 10 ounces); 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 1/4 cup sugar; 1/4 teaspoon kosher salt; 1 large egg, whisked with 1 teaspoon water; 1 tablespoon raw sugar

Blueberry hand pies on a piece of parchment paper.

Blueberry Hand PiesHirsheimer & Hamilton

Recipe information

Total Time
1 hour 15 minutes
Yield
Makes 4 servings

Ingredients

Buttery Pie Crust

All-purpose flour (for dusting)

2 cups blueberries (about 10 ounces)

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1/4 cup sugar

1/4 teaspoon kosher salt

1 large egg, whisked with 1 teaspoon water

1 tablespoon raw sugar

Preparation

Step 1
Preheat oven to 375°F. Roll out dough on a floured surface to a 15x12" rectangle. Cut into 6 rectangles.
Step 2
Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. Fold dough over, and press edges to seal. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.
Step 3
Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35-40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature.