Blueberry Orange Handpies

Rumor has it that yesterday was International Pie Day. It explains why I have had pie on the brain, I guess there has been some subliminal pie messages being sent though the airwaves. I NEEDED blueberry pie, a bite of Summer during these dark days of Winter.

My freezer provided the pie crust and a bag of blueberries, all I needed was 30 minutes and a clean counter top. I added orange zest to the filling instead of the tradional lemon. I really like the flavor combination, but you can always sub lemon zest if you would like.

This makes about 6 small pies. You can double the recipe by using 2 pie crusts and just doubling the filling.

Preheat oven to 375 degrees
Blueberry Orange Handpies
1 pie crust (um, I use Pilsbury because I am horrible at making pie crust. No one can tell. I swear! One box comes with 2 crusts.)

1/2 cup frozen blueberries
1/2 teaspoon cinnamon
1 tablespoon corn starch
1/4 cup brown sugar
1/8 teaspoon kosher salt
zest from 1/2 of an orange or lemon

1 egg, whisked with a tablespoon of water

1. Mix blueberries, cinnamon, corn starch, sugar, salt and zest until combined
2. Roll out crust (or unroll), using a juice glass or a 2-3 inch biscuit cutter cut circles. Reroll scraps. Continue until all the dough is used up. You should have 12 circles. If not, make a 1/2 pie with the extra one. No worries.
3. Lay out 1/2 of the circles. Spoon a tablespoon or 2 of filling to the center of each one.
4. Top with the other 1/2 of the pie dough. Crimp or roll sides together. This is a little tricky, but I found that holding it in my hand helped to close the sides.
5. Brush with the egg mix.
6. Bake 20-25 minutes or until golden brown.

Let cool at least 10 minutes or else the molten blueberry filling will burn your mouth. This is another foodie danger I want to warn you about!

Also, if you have extra filling microwave it for 3 - 4 minutes. It makes a yummy pancake topping. Store in the refridgerator.

One Year Ago: Cevapcici