Juicy Blueberry Hand Pie
4 cups blueberries (about 20 ounces)
Zest of one lemon
2 tablespoons lemon juice
½ cup sugar
½ teaspoon sugar
½ teaspoon salt
1 large egg, whisked with 1 teaspoon water
1 tablespoon raw sugar
1 batch sweet pie crust (pate sucre)
Preheat oven to 375 degrees. Roll out dough on a floured surface to a 15x12 inch rectangle. Cut into 6 rectangles.
Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in the center of each. Fold dough over and press the edges to seal.
Place on a parchment-lined baking sheet, brush with egg wash and sprinkle with raw sugar. Cut slits in tops. Bake hand pies, rotating sheet halfway through the baking time until juices are bubbling and pastry is golden brown, about 35-40 minutes (juices will run onto the parchment paper -- this is a good thing!)
Serve warm or at room temperature.
Makes 6 hand pies