Hand Held Blueberry Pies

Sliding in to Thursday on a Sweet Note you Good Folks of the InterWeb! I tried and tried to carve out time to make these yummies with my three golden grandchildren…alas, I was so lazily enjoying their hugs and conversation the last couple of times that we were together that I ended up making them on my own last week. But check out that cute little car that Liam left here 7 1/2 years ago; it still lives in my kitchen window sill. So that’s my garnish and nod to my grands, and the children in all of us who love a hand held pie memory from our youth! Yum.

Filling:
3 cups blueberries
1/2 cup granulated sugar 
3 Tbs cornstarch 
Zest of 1 lemon
Juice of 1/2 lemon 
1 t vanilla extract 
Pastry
3 sheets frozen puff pastry (from two packages, such as Pepperidge Farm), thawed
1 large egg beaten with 2 Tbs water
Glaze:
2 cups powdered sugar
1/2 teaspoon vanilla extract 

For the filling:
Combine blueberries and granulated sugar in medium saucepan over medium heat.
Bring to boil, reduce heat, and cook, stirring, until sugar is melted, and berries start to burst.
Stir together cornstarch and lemon juice in small bowl until combined.
Add to the blueberry mixture.
Add lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.

For the pastry:
Preheat the oven to 400°.
Line 2 baking sheets with parchment.
To make the pies:
Unfold the thawed pastry and roll out to 10-inch squares.
Cut each square in quarters, making four 5-inch squares from each.
Spoon 1 1/2 Tbs of cooled filling onto one corner of each square.

Brush around the squares with the egg wash.
Fold the pasty over the filling on each to make a triangle, pressing lightly to remove air pockets. Crimp the edges shut with a fork.
Put the pies on the prepared baking sheets.
Brush the tops of pies with egg wash.
Bake until golden brown, about 20 minutes.
Transfer to a cooling rack set over a baking sheet.
For the glaze:
Mix powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth.
Drizzle glaze over pies and let set until dry.

2 thoughts on “Hand Held Blueberry Pies

  1. I store in a Tupperware type container. If I freeze them I use a gallon size zip top and lay them out in a single layer. No stacking!

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