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Blueberry-Lemon Hand Pies
Though best served warm—especially when paired with
vanilla ice cream!—these tiny pies are still quite tasty at room
temperature.
1. In a medium bowl, lightly crush the blueberries with a
fork, then toss with the granulated sugar and zest. Let sit
for 3 minutes.
2. Unwrap the pie dough and lay it flat on a work surface. With
4½-inch round cookie cutter, cut out 8 circles. (Reserve the
dough scraps for another use.)
3. Put 2 teaspoons of the filling in the middle of each circle.
Brush some of the beaten egg over the edge of one half of
the circle, then fold the dough over the filling to create a
half-moon shape. Press the edges of the dough together
with the tines of a fork to seal decoratively.
4. Lightly spray both sides of each pie with cooking spray and
sprinkle tops with sugar. Using a paring knife, cut two small
slits into the top of each pie.
5. Place pies on wire racks. Insert the drip tray in the lowest
position of the air oven, then place racks in oven.
6. Set to bake at 350˚F for 15 minutes, then press Start. After
8 minutes, carefully switch rack positions to ensure even
cooking.
7. When the time expires, check that the pies are golden brown;
if not, bake for a minute or two longer, if so, remove them
from the air oven. Let cool briefly before serving.
• 1 cup blueberries
• 2 Tbsp granulated sugar
• 2 tsp finely grated
lemon zest
• 1 box refrigerated pie crust
dough (for two pie crusts)
• 1 egg, beaten
• Cooking spray
• Coarse sugar, preferably
turbinado, for sprinkling
INGREDIENTS
• 4 ½-inch round cookie
cutter
• Pastry brush
SPECIAL EQUIPMENT
PREP TIME
15 min
SERVINGS
8
TOTAL TIME
30 min
4342
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