I can't begin to tell you how much I enjoy Homemade Blueberry Hand Pies and Peach Pies! I'm also familar with the pies being fried so I'm definitely going to try Chef John Barricelli's healthier baked version.
Ingredients & Directions
Preheat oven to 425-degrees.
Unfold puff pastry sheets and sprinkle a bit of flour on your surface.
Using a rolling pin, roll pastry sheets and divide into 4 even squares.
2 cups blueberries
2 T granulated sugar
1 T cornstarch
pinch of salt
zested lemon
2 tsp fresh lemon juice
sanding sugar (in the baking aisle)
Toss your ingredients which includes smashing some of the blueberries to give a bit more liquid.
Place about 1 T of blueberry mixture in the center of each puff pastry square.
Beat 1 egg and brush pastry on 2 edges (1 side down and one side over).
Fold unbrushed side together with brushed side and seal with your fingers or a fork.
Brush egg wash over the entire top of the pastries and sprinkle the sanding sugar over them.
Using kitchen shears, snip a vent in each pie.
Bake for 20-25 minutes until golden brown.
Always Enjoy!
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