My mother picked up some blueberries from the green market. Apparently it was imperative that I make something that night. She wanted muffins, but I wanted to crack open my hand pie molds. Than after using them, I wanted to no ever see them again. There is a knack to the hand pie mold, and I do not have it. So, I experimented with other shapes. Joann kinda turned her nose up at these, but after tasting, she was a believer. Better the next day, these are blueberry heaven.
Oh, and bake these on a rimmed baking sheet and NOT a cookie sheet. They run and make a blue gelatinous mess!
- Buttery Pie Crust (click for recipe)
- All-purpose flour (for dusting)
- 2 cups blueberries (about 10 ounces)
- 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
Preparation
- 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, 35–40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature.
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