Blueberry Hand Pies

Blueberries are a favorite in the Simnitt household. Anytime I come across a recipe with blueberries I have to try it out. When I saw the recipe for Blueberry Hand Pies in the July issue of Bon Appetit Magazine I knew I had to make them. The recipe didn't disappoint. The crust is flaky and buttery, the filling sweet but not overly. It's the perfect grab and go breakfast or dessert!

Blueberry Hand Pies

Ingredients:

Buttery Pie Crust
1 1/2 c. flour + more for dusting
1/2 t. sugar
1/4 t. kosher salt
1/2 c. (1 stick) chilled unsalted butter, cut into 1/2" pieces

Blueberry Filling
2 c. blueberries
1 t. finely grated lemon zest
1 T. fresh lemon juice
1/4 c. sugar
1/4 t. kosher salt
1 large egg, whisked with 1 t. water
1 T. raw sugar

Directions:

For the Butter Pie Crust: Pulse flour, sugar, and salt in a food processor. Add butter; pulse until the texture is a 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.

For the Blueberry Filling: Preheat oven to 375 degrees. Roll out dough on a floured surface to a 15x12" rectangle. Cut into 6 rectangles.

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.

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.