Blueberry Hand Pie

Easy Method

• • FILLING
• Cook 1 C blueberries in 1/2 C sugar
• 2 TBL cornstarch slurry in 1/4 C water
• 1 tsp lemon zest and juice
• splash of vanilla
• Simmer till thickened, then set aside to cool
  • ASSEMBLY
• Use storebought puff pastry or pie crust – let thaw and then “push” into one big square, then cut in 4 squares or use 4-5 inch biscuit cutter
• Put 1/4 of the filling in the center
• Egg wash the edges of the puff pastry
• Fold over to create a triangle
• Crimp the edges very lightly with the tines of a fork
• Put finished pies on parchment paper on a baking sheet
• Brush the tops with remaining egg wash
  • BAKE at 400º for 20 minutes
• Sprinkle with powdered sugar or icing made with 1/2 C confectioner sugar and dash of vanilla – use the merest splash of water if needed for consistency
• Cool 5 minutes before removing or serving

Better Method

After assembly, these can be frozen (unbaked) for 1 month, and then put into the oven for 25 minutes at 350º F.

Dough

• 2 C AP flour
• 2 tsp baking powder
• 1/2 C confectioner sugar
• 3/4 tsp salt
• Pulse above ingredients in  food processor
• Add 8 TBL melted butter
  Pulse until mixed
• Add 1/2 C whole milk or 3/4 buttermilk
  Mix 8-10 seconds
• Knead on a floured surface until it comes together.
• Cut dough into eight pieces, roll into balls, and flatten them slightly.
• Put onto a baking tray, cover with plastic and refrigerate for 20-30 minutes.

Filling

• 3 C frozen peaches, apples, blueberries or strawberries.
• 1 C granulated sugar
• 2 TBL AP flour
• 1 large beaten egg
• 1 TBL lemon juice
• 1/8 tsp salt
  Cook in skillet over low heat for 15-18 minutes.
• Mash coarsely, then simmer to reduce.
• Add 2 tsp lemon juice and chill filling for two hours.

Egg Wash

• 2 egg whites and 2 tsp water

Assembling the Pies

1. Roll a dough disk to about 6-8 inches in diameter.
2. Put 3 TBL of filling in the center.
   You can make smaller pies with smaller circles and less filling.
3. Brush the edge with egg wash.
4. Fold and seal – removing as much air from the body as possible.
5. Trim the edges, then secure by crimping with a fork.
6. Refrigerate for 30 minutes.
   At this point, they can be frozen or prepared.
7. If preparing frozen pies, let them come up to room temperature for 30 minutes before cooking.
8. Heat 1 QT of safflower oil to 375º or bake at 400º for 18-20 minutes.
9. If frying, fry about 90-120 seconds on each side.
10. While still very hot, brush lightly with melted butter and sprinkle with Turbinado sugar.
11. Cool on a rack for at least 10 minutes before serving.