CHEFMAN Blueberry and Lemon Hand Pies Instructions
- June 6, 2024
- Chefman
Table of Contents
BLUEBERRY
AND LEMON HAND PIES
Active Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Special Equipment:
• Pastry Brush
• 4½-inch Round Cutter
Ingredients:
- 1 cup blueberries
- 2 Tbsp granulated sugar
- 2 tsp finely grated lemon zest
- 1 box refrigerated pie crust dough (for two pie crusts)
- 1 egg, beaten
- Cooking spray
- Coarse sugar, preferably turbinado, for sprinkling
Prepare the Pies:
-
In a medium bowl, lightly crush the blueberries with a fork, then toss with the granulated sugar and zest. Let sit for a few minutes.
-
Unwrap the pie dough and lay it flat on a work surface. With a 4½-inch round cookie cutter, cut out 8 circles. (Reserve the dough scraps for another use.)
-
Put 2 teaspoons of the filling in the middle of each circle. Brush some of the beaten egg over the edge of one half of the circle, then fold the dough over the filling to create a half-moon shape.
Press the edges of the dough together with the tines of a fork to seal decoratively. -
Lightly spray both sides of each pie with cooking spray and sprinkle the tops with coarse sugar. Using a paring knife, cut two small slits into the top of each pie.
-
Divide the pies between two wire racks (or bake in batches). Bake at 350˚F, switching rack positions halfway through, until golden brown, about 15 minutes.
-
Let cool briefly before serving.
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