Blueberry Hand Pies

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Hand pies. Pop tarts. It doesn’t matter what you choose to call them, you’ll simply love them.

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These fresh blueberries are plump and juicy. Lemon zest and juice give the right amount of tartness and fragrant cinnamon lends warmth.

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They’re not the most beautiful things to grace my table but they sure do make up for it in flavor.

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The icing is lemon juice and just the right amount of confectioners’ sugar.

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Blueberry Lemon Hand Pies

Crust

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 stick unsalted butter, cold and cubed
  • 1/3 cup cold water

Blueberry Filling

  • 1 cup fresh blueberries
  • zest of a small lemon
  • juice of half a small lemon
  • 1/4 teaspoon cinnamon
  • pinch of salt

Lemon Icing

  • juice of half a small lemon
  • confectioners’ sugar
  1. Prepare crust. Whisk flour, salt and sugar. Blend in butter until it resembles peas. Add cold water a little at a time until a dough forms. Wrap in plastic wrap and chill a half hour.
  2. Combine filling ingredients.
  3. Preheat oven to 375 degrees F.
  4. Roll out dough and cut into equal pieces. Place a tablespoon or more if you can fit of the filling onto each piece of dough. Fold in half and crimp edges with a fork. Poke holes for steam to escape.
  5. Bake for 30-35 minutes until golden brown and bubbly.
  6. Let cool on a wire rack. Drizzle icing over top and enjoy!
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