Blueberry Hand Pies
Looking to add a burst of fruity flavor to your dessert repertoire? These hand pies are the answer! Delicate and flaky pastry envelopes a delightful mixture of blueberries, enhanced with zesty lemon notes. The golden-brown hue on the outside hints at the juicy, bubbling filling within. Each bite balances the sweetness of blueberries with the tang of lemon, creating a delectable treat perfect for any time of day.
— Constant Cookbook
Ingredients
- (click for recipe)
- All-purpose flour (for dusting)
- 2 blueberries (about 10 ounces)
- 1 finely grated lemon zest
- 1 fresh lemon juice
- 1/4 sugar
- 1/4 kosher salt
- 1 large egg, whisked with 1 teaspoon water
- 1 raw sugar
Instructions
- Preheat oven to 375°.Roll out dough on a floured surface to a 15x12-inch 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, 35â40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature.
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