CARA ZAVALETA

Serving up good eats, good drinks, and other good things...
Good Eats: Blueberry Hand Pies 
Any takers??!! SO. FLIPPING. YUM! And SO EASY, especially when you use pre-made pie crust like I did;-)! You guys are going to LOVE these!!!  I enjoyed mine with Vanilla Bean ice cream…
Blueberry Hand Pies 
recipe courtesy Bon Appetit Magazine 
makes 6 (mine made 8)
Buttery Pie Crust (see recipe below) (or use 2 unroll-and-bake refrigerated 9” pie crusts from store..be sure to warm them to room temp before using!)
All-purpose flour (for dusting)
2 cups blueberries (about 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 water
1 tablespoon raw sugar
Preheat oven to 375 degrees F. Roll out dough on a floured surface to a 15x12” rectangle. Cut into 6 rectangles. (If you’re using pre-made pie crust then roll em out and quarter the pie crusts.. improvise the “rectangular” part).
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 (I used a fork to do so). Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.
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. 
Buttery Pie Crust 
makes 1 crust (enough for 6 hand pies)
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” pieces
Pulse flour, sugar, and salt in a food processor. Add butter; pulse until the texture of very coarse meal. Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours. 
Do ahead: Crust can be made 3 days ahead. keep chilled. Let stand at room temperature 15 minutes before rolling out. 
Enjoy!!!
CZ

Good Eats: Blueberry Hand Pies 

Any takers??!! SO. FLIPPING. YUM! And SO EASY, especially when you use pre-made pie crust like I did;-)! You guys are going to LOVE these!!!  I enjoyed mine with Vanilla Bean ice cream…

Blueberry Hand Pies 

recipe courtesy Bon Appetit Magazine 

makes 6 (mine made 8)

Buttery Pie Crust (see recipe below) (or use 2 unroll-and-bake refrigerated 9” pie crusts from store..be sure to warm them to room temp before using!)

All-purpose flour (for dusting)

2 cups blueberries (about 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 water

1 tablespoon raw sugar

Preheat oven to 375 degrees F. Roll out dough on a floured surface to a 15x12” rectangle. Cut into 6 rectangles. (If you’re using pre-made pie crust then roll em out and quarter the pie crusts.. improvise the “rectangular” part).

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 (I used a fork to do so). Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.

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. 

Buttery Pie Crust 

makes 1 crust (enough for 6 hand pies)

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” pieces

Pulse flour, sugar, and salt in a food processor. Add butter; pulse until the texture of very coarse meal. Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours. 

Do ahead: Crust can be made 3 days ahead. keep chilled. Let stand at room temperature 15 minutes before rolling out. 

Enjoy!!!

CZ


  1. carazavaleta posted this