Blueberry Hand Pies, courtesy of “Bon Appetit”

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Summer is full of so many delicious vegetables and fruits, I want to take advantage every day. No matter how busy you are, you always have time to eat well. Yesterday, one of my dearest friends came to visit and attend one of our “Wine and Art” events. Those events consume most of the day…preparing the supplies, set up, the event itself, take down, pack up, head home!  However, with my buddy here and the abundance of summer goodies, I wanted to cook something special.

I found this recipe for “Blueberry Hand Pies”  in my July issue of “Bon Appetit” magazine. I went for a morning run, came back and made the dough for the pie crust. Wrapped it up and put it in the refrigerator, then headed to my art event.

Here is the super easy, super delicious recipe.

Buttery Pie Crust

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Ingredients
•    1 1/2 cups all-purpose flour
•    1/2 teaspoon sugar
•    1/4 teaspoon kosher salt
•    1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
Preparation
•    Pulse flour, sugar, and salt in a food proces-sor. Add butter; pulse until the texture of very coarse meal. Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours.
•    Crust can be made successfully 3 days in advance.

•    All-purpose flour (for dusting)
•    2 cups blueberries (about 10 ounces)
•    1 teaspoon finely grated lemon zest
•    1 tablespoon fresh lemon juice
•    1/4 cup sugar
•    1/4 teaspoon kosher salt
•    1 large egg, whisked with 1 teaspoon water
•    1 tablespoon raw sugar

Blueberry Pie filling

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Preparation
•    Preheat oven to 375°.Roll out dough on a floured surface to a 15×12-inch rectangle. Cut into 6 rectangles.
•    Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. Fold dough over, and press edges to seal. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.
•    Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35–40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature.

photo(2)

 

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…….and the art event was a success! After this photo, we went home that evening and enjoyed our “Blueberry Hand Pies” with all natural vanilla ice cream.

American wife to this Indian life. I am a right-brained, American woman married to a left-brained Indian man. I love art, design, up-cycling and multiple DIY projects at the same time. He loves simplicity and order. Follow us on this cultural collision as I combine our personalities and cultural differences through art, design, food, and raising kids. When I am not working on a craft or project, I co-host a lifestyle/entertainment show called "Daytime Blue Ridge," on our local NBC affiliate, WSLS 10. www.DaytimeBlueRidge.com

2 Comments

  1. Pingback: How Bloggers Cooked the Blueberry Hand Pies from Bon Appetit | Louisville Restaurants Blog

  2. Pingback: Healthy and Happy Kids - The Lindee Tree

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