This recipe was part of our Ultimate 4th of July Feast 2016!

MAKES ABOUT 12 PIES

INGREDIENTS

1 Whole Wheat Pie Crust recipe
3 Tablespoons sugar
2 Tablespoons corn starch
2 cups fresh blueberries (8-10 ounces)
1 teaspoon lemon zest
1 Tablespoon fresh squeezed lemon juice
1 egg
1 Tablespoon cold water
1-2 Tablespoons turbinado sugar (or sugar in the raw)

DIRECTIONS

Preheat oven to 375ºF. Line two baking sheets with parchment paper. 

In a small bowl, whisk together the sugar and cornstarch. In a separate bowl, stir together the blueberries, lemon zest and lemon juice. Pour the sugar-corn starch mixture over the blueberries and using a rubber spatula, gently toss until thoroughly incorporated. Set aside. 

On a lightly floured surface, roll out one of the discs of dough into a 12-inch round.  Using a 3- to 4-inch cookie cutter, cut out 6 rounds and place them on the prepared baking sheet (these are the bottoms of your hand pies). 

On a lightly floured surface, roll out the second disc of dough just as you did the first and cut 6 more rounds. With a pairing knife, make a little slit in the center of each round (these are the tops of your hand pies). 

Spoon about 2 Tablespoons of blueberries in the center of the bottom dough rounds, leaving about ¼-inch of a border. Lightly dab the outside of each with water. Place the remaining 6 dough (with the slits) on top and seal the edges together with your fingers, then use a fork to crimp the edges. 

Whisk egg and water together in a small bowl and brush egg wash on each hand pie, then sprinkle about ¼ teaspoon turbinado sugar on top. Bake for 30-40 minutes or until golden brown and the juices are bubbling. Allow to cool before serving. 

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