Happy Pi Day!

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.

I found the original recipe in Bon Appétit, and it is similar to recipes I have posted in the past for Cranberry Hand Pies and Sweet Potato Hand Pies.

Blueberry Hand Pies
Makes 6
Pie crust
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.

Bake 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 and cool.

Serve warm or at room temperature.