Whether your Fourth of July includes travel and fireworks, or just some watermelon and fresh air, these sweet and tangy blueberry hand pieces are a fun way to add a little festivity!
With store-bought pie dough, and a quick, easy filling, they come together in a snap. Instead, spend your time cutting out star shapes (or use an overturned water glass for a cute circle!) and decorating with drizzled white chocolate, and firework-worthy sprinkles!
These hand pies are crowd-pleasing and easily portable and dare I say, perhaps, even more excellent the day-after with your morning coffee. Pie for breakfast. I said it.
Wishing you and yours a safe, happy, and sparkly weekend!
FOOD LA LA RECIPE: STAR-SPANGLED BLUEBERRY LEMON HAND PIES
Ingredients:
2 cups blueberries, fresh or frozen
1/3 cup lightly packed brown sugar
1 tsp corn starch
2 TBS lemon juice + zest of ½ lemon
¼ tsp salt
1 tsp vanilla extract
1 egg beaten to an egg wash
1 TBS cane sugar
1 package frozen pie dough (not puff pastry!) - like this or like this
Optional garnish: white chocolate chips, sprinkles, freeze dried raspberries
Steps:
Preheat oven to 375.
In a saucepan, combine blueberries, brown sugar, corn starch, lemon juice, lemon zest, and salt. Cook over medium heat for 10-15 minutes, stirring occasionally.
Turn off heat, add vanilla, then cool completely.
On a lightly floured surface, roll out dough to about ¼” thick.
Cut out shapes (stars, circles, squares), then transfer to a parchment-lined baking sheet.
Top half of dough pieces with 1-2 TBS of filling. Dip your finger (or a pastry brush) in egg wash then rub around the edge of the dough.
Sandwich another piece on top and press around the edges. Use fork tines to press the edges together.
Brush the top of each pastry with egg wash, then sprinkle lightly with sugar. Cut a small slit in the top of each.
Bake until golden brown, 15-20 minutes. Remove from oven, place on cooling rack
and let cool completely.
Gently melt white chocolate in a double broiler. Use a fork to drizzle over pies, then
top with freeze dried raspberries and/or sprinkles.