In honor of National Pi Day (3.14, for those of you who didn’t know), I’m sharing a recipe for Blueberry Hand Pies.
I know that math people think of this as a day to celebrate the ratio of the circumference of a circle to its diameter, or something like that (I found that on the website), but food people like me think it’s a good day to celebrate PIE.
Blueberry Hand Pies
All-purpose flour, for dusting
2 cups blueberries (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
Preheat oven to 375°.
Roll out dough on a floured surface to a 15- by 12-inch rectangle. Cut dough 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 over dough, 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.
Serve warm or at room temperature.