[vc_row][vc_column][vc_column_text]Blueberry-lemon hand pies are great, and you can make a bunch on the weekend and have them all week! Plus you can experiment with different fillings. These have blueberry and lemon which is a great combo, try other fruits and freeze them and then reheat when you are ready to eat.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 15 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 2½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- All-purpose flour (for surface)
- 4 cups fresh blueberries
- 4 tablespoons cornstarch
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ½ cup sugar, plus more for sprinkling
- 1 large egg, beaten to blend
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Crust
Pulse flour and salt in a food processor just to combine. Add butter and pulse until texture resembles very coarse meal with a few pea-size pieces of butter remaining. Drizzle ¼ cup ice water over and pulse, adding more ice water by the tablespoonful as needed, until dough just holds together when squeezed. Divide dough in half and form into 2 disks, wrap in plastic, and chill until firm, about 2 hours.
Filling and Assembly
Preheat oven to 350°. Roll out 1 disk of dough on a floured surface to a 12″ square. Cut into six 6×4″ rectangles; reroll scraps and cut out 2 more rectangles. Repeat with remaining disk of dough.
Toss blueberries, cornstarch, lemon zest, lemon juice, salt, and ½ cup sugar in a large bowl to combine. Brush edges of rectangles with half of egg and spoon about 2 Tbsp. the blueberry mixture on one-half of each rectangle, leaving a ½” border. Fold dough over and press edges to seal, then crimp with your fingers or a fork. Transfer to 2 parchment-lined baking sheets and freeze 15 minutes (this will help pies hold their shape while baking).
Brush pies with remaining egg and sprinkle with sugar. Cut a few slits in tops of pies to vent. Bake pies, rotating baking sheets halfway through, until juices are bubbling and pastry is golden brown, 35–40 minutes (juices will run onto parchment).
Let hand pies cool on baking sheets 5 minutes, then transfer to wire racks. Serve warm or at room temperature.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]
