Mixed Berry Hand Pies

As many of you know desserts don't get much attention on our site. Desserts are fine and good but we just usually decide to indulge in our calories else where. But every now and then we come across a recipe that inspires us to go ahead and make a dessert. 

When we both saw this recipe in Bon Appetit for Blueberry Hand Pies we knew this was going to be one of those recipes. 

We were just looking for the occasion to make it happen I suppose. When my parents arrived back in town from Arizona and we found this beautiful flat of mixed berries at the Proctor Farmer's Market the occasion had arrived.

We figured if blueberries were good in the hand pie recipe then fresh picked mixed berries would even be better. 

Forming the hand pies was a fairly delicate task that shows another reason we don't bake, it's just too precise. The dough was easily tearing. I knew juices were going to ooze out everywhere so I was definitely glad we used the parchment paper. 

And ooze out everywhere the mixed berries did. And then some. But the hand pies tasted fantastic. Just a simple fresh berry pastry to complete a meal. 

We were pretty happy to make this dessert.

RECIPE:

Blueberry Hand Pies Adapted from Bon Appetit

Buttery Pie Crust

• 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" pieces




preparation

Pulse flour, sugar, and salt in a food processor. 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.







Berry Pies
• 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

preparation

Preheat oven to 375°F. Roll out dough on a floured surface to a 15x12" 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.