Blueberry Hand Pies
Every once in a while, we all need to throw food in a picnic basket and head outside to eat.  I had some wonderful friends bring some ‘fried’ chicken and quinoa salad, and I was in charge of dessert.  This dessert is easy to eat as you can hold it in your hands, and therefore is also a great dessert to make and eat with children.  Relish the outdoors!
         Pie Crust  Dough (pre-made)
         Flour (for dusting)
         1 pint blueberries
         1 teaspoon zested lemon
         ½ lemon juice
         1/8 cup sugar, plus one tablespoon
         ¼ teaspoon salt
         1 large egg, whisked

Preheat oven to 375 degrees.  Roll out dough. Cut into 6 rectangles.

Mix blueberries, lemon zest, lemon juice, 1/8 cup sugar, and salt.

Brush the edges of the dough with water. Mound as many blueberries as you can fit into the middle of the dough (or divide it into sixths.) (note: I ended up not using all of my blueberries.)

Fold the dough over and seal by hand, and then press with a fork.


Place on parchment paper, brush with egg, and sprinkle with sugar.  Make sure to cut slits in the top so the steam is able to release. .  (note: you will have juice run onto the parchment, so make sure you use it.)

Bake hand pies for about 35-40 minutes, rotating about halfway through until they are golden brown.

Serve warm or at room temperature.

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