Recipe by Bon Appetit
I found this recipe leafing through Bon Appetit magazine. Knowing I was traveling to New Hampshire, where wild blueberries are plentiful in August, I brought this recipe along. Upon arrival, my sister-in-law Jessica gifted us two quarts of freshly picked wild blueberries, picked that morning from her walk up “Blueberry Hill”.
Buttery Pie Crust (see recipe below)
Flour for dusting
2 cups blueberries (about 10 0z.)
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
¼ cup sugar
¼ tsp. kosher salt
1 large egg, whisked with 1 tsp. water
1 Tbsp. raw sugar
Preheat oven to 375 degrees. Roll out dough on a floured surface to a 15″x12″ rectangle. Cut into 6 rectangles.
Toss blueberries, lemon zest, lemon juice, sugar, and salt in medium bowl. Brush edges of rectangles with water; mound blueberries in the 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 small 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.
Buttery Pie Crust
Makes 1 Crust (enough for 6 hand pies)
1 1/2 cups all-purpose Flour (Bluebird whole grain Einka Flour or Hard White Flourwork beautifully)
1/2 tsp. sugar
1/4 tsp. kosher salt
1/2 cup chilled unsalted butter cut into 1/2 inch pieces.
Pulse flour, sugar, and salt in a food processor. Add butter; pulse until the texture of very coarse meal.
Add 1/4 cup 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.