Pastry Chef John Barricelli's Homemade Blueberry Hand Pies

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!