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Recipe by Bon AppetitI 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.”
Ingredients
Buttery Pie Crust
- 1.5 cups all-purpose flour Bluebird Whole Grain Einka (Einkorn) Flour or Hard White Flour work beautifully
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter chilled, cut into 1/2 inch cubes
Pie Filling
- 2 cups blueberries about 10 ounces
- 1 teaspoon 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
Methods
Pie Crust:
- 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.
Pie Filling & Assembly
- 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.
