Virginia Feature: Blueberry Hand Pies with Alex

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