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Blueberry Hand Pies

September 16, 2014 | Admin

Blueberry Hand Pie (1)

1/2 cup sugar

3 tbsps cornstarch

1/2 tsp ground cinnamon

1 tsp lemon zest, freshly grated

1 tbsp lemon juice, fresh

2 cups (1 pt.) blueberries, fresh

pinch of salt

1 egg yolk

1 lb. pie crust dough or puff pastry dough

turbinado sugar


-Whisk the 1/2 cup of sugar, cornstarch, cinnamon, and lemon zest together in a small bowl.
-Mix the lemon juice, blueberries, and salt until the berries are wet.
-Toss the sugar mixture into the blueberries and mix until the berries are evenly coated.
-Roll the dough out to about 1/8-inch thickness and cut into 8-10 square or rectangular pieces (you are welcome to make circular or whatever funny shapes you want).
-In a small bowl, whisk the egg yolk and 2 tablespoons of water together.
-Place 1-2 tablespoons of blueberry filling on half of each pastry.
-Brush the edges of the pastry with the egg wash and fold the pastry in half, sealing in the blueberries.
-Press the edges together then crimp with a fork.
-Chill the hand pies in the refrigerator for 30 minutes.

Preheat the oven to 375°F.

-Remove the hand pies from the refrigerator and brush the tops with the egg wash.
-Slice a few vents in the tops of each pie to allow steam to escape.
-Sprinkle the pies with turbinado sugar.
-Bake for 20-25 minutes or until golden (this will depend on the pastryyou use).

Makes 8-10 hand pies.

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