When I think of pie, I always think about Aunt Pam's famous apple pie, which has become a family favorite during the holidays. For this recipe I used her pie dough but went a different route by making blueberry hand pies.
Many people buy pie dough rather than make their own, but trust me, once you get over your fear and make it you will NEVER buy it again. It's seriously one of the easiest things to make. I can't wait to dig into these!
Ingredients (pie dough):
2 cups flour
3/4 tsp salt
2/3 cups Crisco
6-7 tbs COLD water
Ingredients (filling):
2 cups/10 oz blueberries
1/4 cup sugar
1/2 tsp lemon zest
1 tbs lemon juice
1/4 tsp salt
1 egg whisked with 1 tsp water*
1 tbs raw sugar*
*If vegan, omit this or find a vegan alternative to egg wash.
Directions (pie dough):
Combine flour and salt in a medium bowl and blend with a fork. Add 2/3 cups Crisco and blend with a pie cutter or two knives cutting away from each other until small pebble-like balls for. Add 6 tbs water and mix. If the dough is too dry, add 1 more tbs of water. If it's too wet, gradually add flour.
On a floured surface, roll out the pie dough into a 12"x15" rectangle, cut into 6 smaller rectangles.
Directions (filling):
Preheat oven to 375. In a medium bowl combine blueberries, sugar, lemon zest, lemon juice, and salt, mix together. Place equal amounts of filling in the middle of each rectangle. With your finger, wet the edges of the pie dough with water, and fold the crust over, pressing down the edges with a fork. Transfer to a parchment-lined baking sheet. Brush the egg wash on each pie, then sprinkle sugar on top. Cut slits into each pie and bake for 35-40 minutes (I did 37) or until golden brown. Transfer to a wire rack to let the pies cool. Note: your filling will ooze, and that's ok!
Recipe inspired by Bon Appetit