Blueberry Hand Pies

Slices of pie are always nice…unless you’re headed out the door and don’t have time to sit down with a plate and fork. The solution? Instead of deny your need for pie, keep fruit-filled hand pies at-the-ready. We used blueberries for this recipe but you can fill pie pastry with any fruit or filling you have.
Slices of pie are always nice…unless you’re headed out the door and don’t have time to sit down with a plate and fork. The solution? Instead of deny your need for pie, keep fruit-filled hand pies at-the-ready. We used blueberries for this recipe but you can fill pie pastry with any fruit or filling you have.

Blueberry Hand Pies

Yields 8

Ingredients:

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• 1 cup all purpose flour

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• 1 cup whole wheat flour

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• 1 teaspoon salt

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• 3/4 cup vegetable shortening

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• 3 to 6 tablespoons iced water

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• 4 cups blueberries

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• 1/2 cup granulated sugar or more to your liking

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• Zest and juice of 1 lemon

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• 1/2 cup water

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• 1/2 teaspoon ground cinnamon

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• 1 tablespoon corn starch stirred into 1 tablespoon water

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• Powdered sugar

Directions:

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1. In a large bowl, whisk together flours and salt.

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2. Add the shortening in pieces and use your fingers to rub it into the dry ingredients until a coarse meal forms.

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3. Sprinkle in 3 tablespoons of the cold water and use a fork to mix ingredients until moistened.

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4. If the mixture seems dry, add water 1 tablespoon at a time until a moist, but not wet dough forms.

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5. Roll dough into a ball and divide in 2 portions.

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6. Place each portion between 2 large sheets of plastic wrap and use a rolling pin to roll each portion into a 1/4-inch thickness.

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7. Set plastic-covered pastry on a baking sheet and refrigerate for at least 30 minutes.

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8. Meanwhile, in a large pan, combine blueberries, sugar, lemon zest and juice, water, and cinnamon.

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9. Bring blueberry mixture to a boil over high heat, stirring often. Reduce heat to low and simmer, covered, for 20 minutes, stirring occasionally, using the spoon to lightly crush blueberries.

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10. Mix corn starch and water and stir into the blueberry mixture.

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11. Increase heat and bring to a high simmer. Simmer for 2 to 3 minutes, stirring, until mixture is thickened.

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12. Remove from heat and set aside to cool.

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13. Preheat oven to 375 degrees F.

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14. Take the top sheet of plastic off of each pastry.

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15. Use large circular biscuit cutters or use a bowl turned upside down to cut 4 circles out of each pastry. (You can roll up pastry and get another circle or two, if desired.)

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16. Fill each circle with 1/4 cup of the blueberry mixture. Fold each circle in half and use the back of a fork to seal the edges.

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17. Place pies  on a baking sheet. Slash the top of each a couple of times to vent.

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18. Bake for 15 to 20 minutes or until pastry is lightly browned. Remove from heat and dust with powdered sugar. Serve warm.

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