What better way to celebrate Pi Day (3.14) than to make some pies? With a few warm days starting to melt the long chill of winter, and some nice blueberries in the fridge, a nice fruit pie sounded like a great way to taste a bit of the warmth of summer. Making small hand pies was a great way to let our two boys enjoy a great fruity dessert!
Blueberry Hand Pies
2 ½ cups flour
1 Tbsp sugar
¼ tsp Kosher salt
1 stick (1/2 cup) unsalted butter, cut into ½ inch pieces
Pulse flour, sugar and salt in a food processor. Add butter until texture is like coarse meal. Add ¼- ½ cup ice cold water until clumpy. Wrap, chill until firm, about 2 hours. Let stand at room temperature before rolling out.
2 cups fresh, washed blueberries
1/3 cup sugar
1 Tbsp cornstarch
1 Tbsp lemon juice
1 tsp cinnamon
¼ tsp salt
Mix blueberries, sugar, cornstarch, lemon juice, cinnamon and salt together. Place into refrigerator until ready to fill pies.
To make pies:
Preheat oven to 375°. Have an ungreased cookie sheet or parchment lined cookie sheet ready. Place dough on a lightly floured counter. Dust top with flour. Roll into rectangle 1/8 inch thick. Use a 6 inch plate and cut around with a knife. Place 1 ½-2 Tbsp of filling, but leave ½ inch border uncovered around the edges. Place an egg wash on the outer edge. Fold dough over until edges meet and crimp with a fork. Place on baking sheet. Make the rest of hand pies. Place into refrigerator for 15-20 minutes.
Lightly brush with egg wash, cut a X or lines in the top of each pie, sprinkle with sugar. Bake until golden brown about 20 minutes, cool. Makes 6-8.
These pies were fresh and fruity, but not overly sweet, the lemon and cinnamon helping to tame the sweetness of the sugar and fruit. The crust was flaky and buttery and with the thickness of the crust it held up well to even the rigors of a 2 year old’s clutching fingers. They were a definite hit, especially with our boys, as they gobbled the pies right up and asked for more!
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