Virginia Feature: Blueberry Hand Pies with Alex

My grandmother always had baked goods in her house, ready to eat for whoever was hungry. I remember there was a drawer in her kitchen that you’d open up and rather than cooking utensils, you’d find freshly baked cookies. Just like cookies, these hand pies are ready to eat and are perfect for little hands and tummies! This recipe is simple, fresh and very easy to make. Plan to make the dough ahead of time – it needs to chill for 2 hours. Six pies lasted less than 24 hours in our house!

Recipe Source: Bon Appetit Blueberry Hand Pies

BlueberryHandPies_makeandtaste

Photography by Kat Zajac of True Health and Wholeness

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Blueberry Hand Pies

Prep Time: 35 mins
Total Time: 1 hr
Yields: 6

Ingredients

  • Buttery Pie Crust:
  • 1 1/2 Cups - All-Purpose Flour
  • 1/2 Teaspoon - Sugar
  • 1/4 Teaspoon - Kosher Salt
  • 1/2 Cup - (1 stick) Chilled Unsalted Butter, cut into 1/2 inch pieces
  • Hand Pie Filling:
  • All- Purpose Flour for dusting
  • 2 Cups - Blueberries (10 oz)
  • 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 of water)
  • 1 Tablespoon - Raw Sugar

Method

  1. Crust:
  2. In a food processor, pulse the flour, sugar and salt
  3. Add butter and pulse until the dough is a coarse meal texture
  4. Add 1/4 cup of ice water, pulse until dough comes together, add more water if dry
  5. Form the dough into a square, wrap with plastic wrap and chill for 2 hours
  6. Hand Pie:
  7. Preheat Oven to 375
  8. Roll out dough on a floured surface to 15x12 inch rectangle. Cut into 6 rectangles
  9. In a medium bowl, toss blueberries, lemon zest, lemon juice, sugar and salt
  10. Brush edges of rectangles with water
  11. Mound some blueberries in center of each rectangle
  12. Fold dough over and press edges to seal in the blueberries
  13. Place them on a parchment-lined baking sheet, brush with egg wash and sprinkle with raw sugar
  14. Cut slits in the top of each rectangle to allow steam to release during baking
  15. Bake for 35-40 minutes, rotating sheet halfway and until juices are bubbling and pastry is golden brown
  16. Once out of the oven, move to a wire rack to cool. Serve warm or room temperature

Additional Info

The crust can be made 3 days ahead of time, keep chilled. Before rolling out, place dough on countertop for 15 minutes

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2 Comments

  • comment-avatar
    Milisa July 14, 2016 (4:03 pm)

    Mmmmm!
    I have all the stuff to make this!

    **What does “rooting sheet halfway” mean?
    Thanks! Milisa

    • comment-avatar
      Nicole Bedard July 14, 2016 (5:55 pm)

      Thanks Milisa, Good catch! Rotating sheet halfway 🙂 Thanks for stopping by