These little blueberry pies are simple to make, and thanks to their rectangular shape, you won’t end up with wasted scraps of dough.
Recipe information
Total Time
1 hours
Yield
6 Servings
Ingredients
2
1
1
¼
¼
1
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°.Roll out dough on a floured surface to a 15x12-inch rectangle. Cut into 6 rectangles.
Step 2
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.
Step 3
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.