For Thanksgiving Kris and I head to Shawnee, KS to celebrate the holiday with our great friends, the Lombardos. This year we were asked to bring a gluten free dessert to share. Kris came up with an awesome idea – Hand Pies!! Now I have never made a hand pie so we needed to do a test run. Tonight was the night – Blueberry Hand Pies. After these, KZ has a new favorite!!To make the crust we found cup4cup pie crust at Williams-Sonoma. The crust turned out perfect! You will never know this is not regular flour. And it is simple to use, you just need butter, egg yolk and water to make the perfect pie crust.We went with a blueberry filling for the pies. This is easy to whip up and has some excellent flavors – nutmeg, cinnamon and lemon zest will have you wanting more. First step is to cook some of the berries with sugar over low heat. You want the sugar to melt before heading to the next step.After adding a corn starch/water mixture and more heat you have the makings of a great pie filling. Once cooled a bit, add the spices, butter and the rest of the berries. Fold in and let cool while you roll out the dough. Roll the dough to about 1/4 thickness and cut out the shape you like. We went with round pies but you could also make rectangular or square – whatever trips your trigger! Add the filling, seal the edges and bake them up. Let cool for a bit then time to enjoy! Next time I will add some ice cream or fresh whipped cream. Cheers!
2 pints blueberries
3⁄4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon lemon rind, grated
1⁄2 teaspoon cinnamon
1⁄4 teaspoon nutmeg
2 tablespoons unsalted butter
1 egg, well beaten with 1 pinch salt, for egg washing top of pie
Combine 1 cup berries with 3/4 cup sugar in pan.
Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
Combine cornstarch and water in bowl.
Add to pan with blueberries.
Cook over medium heat until mixture comes to full boil and is clear and thick.
Pour hot mixture into large bowl.Cool until warm.
Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
Let cool before adding to pie crust.
Follow the directions on the cup4cup pie mix package for the crust.
Preheat oven to 375°.Roll out dough on a floured surface (I use cup4cup gluten free all purpose flour). Cut into circles.
Brush edges of circles with water; mound some blueberry filling in center of each. Top with another circle, 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.
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.