Blueberry Hand Pies
A portable variation of the classic blueberry pie, perfect for a summer picnic or barbecue!
- 1 pie crust recipe
- 2 cups blueberries (10 oz, 285 grams)
- Zest of 1 lemon
- ¼ cup granulated sugar (50 grams)
- ¼ 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 ¼ 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°F for 30-35 minutes. Let cool slightly before removing from the pan. Serve warm or at room temperature.
Calories: 142kcal, Carbohydrates: 22g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Sodium: 160mg, Potassium: 49mg, Fiber: 1g, Sugar: 10g, Vitamin A: 20IU, Vitamin C: 4mg, Calcium: 6mg, Iron: 1mg