Ingredients

6 Servings

Make buttery pie crust using your favorite recipe or buy premade

All-purpose flour (for dusting)

2 cups blueberries (about 10 ounces)

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

¼ cup sugar

¼ teaspoon kosher salt

1 large egg, whisked with 1 teaspoon water

1 tablespoon raw sugar

Preparation
Step 1

Preheat oven to 375°.Roll out dough on a floured surface to a 15x12-inch rectangle. Cut into 6 rectangles.

Step 2

Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. Fold dough over, and press edges to seal. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.

Step 3

Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35–40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature.

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