OPEN KITCHEN with NATHAN SCOTT
Blueberry Hand Pies
These individual-sized pies may be filled with your favorite fruits for a quick and easy dessert.
|2||cups fresh or frozen blueberries|
|¼||cup granulated sugar|
|Zest of 1 lemon|
|¼||teaspoon ground cinnamon|
|All-purpose flour, for dusting|
|2||prepared pie crusts, store-bought or homemade|
|1||large egg, lightly beaten with 1 tablespoon of water, for egg wash|
|½||cup confectioners’ sugar, mixed with 1 teaspoon water, for glaze|
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and set aside. In a large mixing bowl, combine the blueberries with the granulated sugar, cornstarch, lemon zest, and cinnamon. Season with a pinch of salt and mix until well combined.
- Working on a lightly floured surface, roll the pie crusts out to a ⅛-inch thickness. Using a 4-inch round cookie cutter, cut each pie crust into 8 rounds. (It may be necessary to combine your scraps of dough and roll them out again to get all of the rounds.)
- Arrange 4 rounds of dough on each of the prepared baking sheets. Mound some of the blueberry mixture in the center of each round of dough. With a pastry brush, brush a little of the egg wash on the edges of the pie crust. Top each with an additional round of dough. Crimp the edges to seal the hand pies. Cut a couple of slits in the top of each pie to vent steam. Brush the remaining egg wash on the top crust of each pie.
- Bake in the preheated oven until the crusts are golden and the filling is bubbly, 25 to 30 minutes. Remove and cool before drizzling with the glaze and serving.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2014 by Nathan Scott. All rights reserved.
Category: Open Kitchen