the summer blueberries have been delicious. and, bon appetit published a delicious recipe in July for blueberry hand pies made with a buttery pie crust. i just couldn’t resist making them.
i have to report that this recipe was fast and easy to prepare and boy, was that crust delicious. i used my Cuisinart mini prep machine and it was perfect for the amount of crust made in this recipe. the recipe warned that the juices from the blueberries would be bubbling and leaking onto the parchment paper, and my pies came out looking just the those in the article. delicious !
to make the crust: pulse 1 1/2 cups all-purpose flour, with 1/2 teaspoon sugar, 1/4 teaspoon Kosher salt, and 1/2 cup which is 1 stick of chilled unsalted butter.
I pulsed until the texture was very coarse meal, and then began to add ice water. start with 1/4 cup and add about 1/2 cup total to the mixture. the dough will begin to clump together and that will be enough to form into a square. wrap the dough in plastic and chill for two hours.
when ready to make the hand pies, preheat the oven to 375 degrees. roll out the dough on a floured surface to a 15 by 12 inch rectangle. cut into 6 rectangles. toss 1 ten ounce box of blueberries with 1 tsp. finely grated lemon zest, 1/4 cup sugar, 1/4 teaspoon Kosher salt and 1 tablespoon lemon juice.
brush the edges of the pie crust with water and place the blueberry mixture evenly divided onto the rectangles. seal the dough and place on a parchment lined baking sheet. seal the edges with a fork and cut slits into the tops of the pies. brush the tops with an egg wash and sprinkle with raw sugar.
bake for 35 to 40 minutes until the juices are bubbling from the pies. serve warm or cool with whipped cream or ice cream.