Blueberry Hand Pies
Delicious individual-sized pies filled with fresh blueberries and brightened with lemon zest. These portable pastries feature a buttery crust and sweet-tart filling, perfect for a homemade treat.
Ingredients
- •1 recipe Buttery Pie Crust
- •¼ cup All-purpose flour
- •2 cups blueberries
- •1 teaspoon finely grated lemon zest
- •1 tablespoon fresh lemon juice
- •¼ cup sugar
- •¼ teaspoon kosher salt
- •1 large egg
- •1 tablespoon raw sugar
Cooking Instructions
- 1.
Preheat oven to 375°F. Roll out dough on a floured surface to a 15x12" rectangle. Cut into 6 rectangles.
10 min
- 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.
15 min
- 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.
40 min
