It’s already July, can you believe it? Another summer is flying by. I haven’t tackled anything yet on my summer bucket list. Lazy me, I need to get on that!
I can, however, mark off one unofficial summer bucket list item with these blueberry hand pies. I’m kind of obsessed with pies, if you hadn’t noticed. They are my most favorite thing to bake and these little snack pies are the perfect summer variation.
You can stuff them with whatever fresh seasonal fruit you’re bound to have lying around your kitchen, and they are wonderfully portable. Ideal for a picnic, cookout, or barbecue!
Plus, they’re fun to bake (get the kids involved!) and gorgeously imperfect, lumpy edges, oozing juices and all.
Keep the dough chilled
It’s likely that if you’re baking a pie during the summer, your kitchen is going to be pretty warm and your dough could get soft and mushy. You may be tempted to forge on anyway, but I recommend making the fridge your best friend. Chill it in between any and all steps as necessary. It may take a bit more time, but it will make assembly much less frustrating.
A portable variation of the classic blueberry pie, perfect for a summer picnic or barbecue!
- 1 Pie Crust recipe
- 2 cups (10 oz, 285 grams) blueberries
- Zest of 1 lemon
- 1/4 cup (50 grams) sugar
- 1/4 teaspoon salt
- 1 large egg + 1 tablespoon of water, for egg wash
- Coarse sugar, for sprinkling
- Prepare pie crust according to recipe instructions. Roll out each disk of dough to about 1/4 inch thick. Cut into 4-5 inch rounds or whatever size you prefer.
- Toss the blueberries, lemon zest, sugar, and salt together in a bowl. Place a large spoonful of the mixture onto each round. Wet the tip of your finger with cold water and run it along the edge of each round. Fold half of the round over on top of itself (creating a half-moon shape) and press the edges firmly together. Use the back of a fork to crimp and seal.
- Brush each hand pie with the egg wash and sprinkle with the coarse sugar. Use a sharp knife to cut 2 vents in each pie.
- Place on a parchment lined sheet pan and bake at 400 degrees for 30-35 minutes. Let cool slightly before removing from the pan. Serve warm or at room temperature.