Double-Crust Pie Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening, or butter-flavored shortening, chilled in freezer
5-10 tablespoons ice water or milk
1. Combine flour and salt in large bowl. Cut in shortening with a pastry blender, 2 knives, or your fingertips, until mixture resembles coarse crumbs.
2. Sprinkle one tablespoon ice-cold water or milk over part of mixture. Toss gently with a fork; push to side of bowl. Repeat mixture until mixture is moistened and can be formed into a ball. (The dough should hold together when picked up and pressed, and should not crack.)
3. Divide dough into 2 pieces and flatten into 24-inch disks. Wrap tightly with plastic wrap; refrigerate 30 minutes or overnight.
4. Proceed with Blueberry Hand Pie recipe.
Makes enough dough for 8 hand pies.
(This recipe was adapted from crisco.com. To be honest, I didn't even use it. I made the dough with the recipe I've always used. If you decide to, just make sure you're using a double-crust pie crust recipe.)
Blueberry Hand Pies
2 cups blueberries (about 10 ounces)
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup sugar
1/4 teaspoon kosher salt
1 recipe double-crust pie crust or 1 box of 2 prepared pie crusts
1 large egg, whisked with 1 teaspoon water
1 tablespoon raw sugar
1. Preheat oven to 375 degrees.
2. Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl and set aside.
3. Place a 14-inch sheet of parchment paper on a work surface and remove one disk of dough from refrigerator--or unroll one of the prepared pie crusts. Roll dough gently to 1/8-inch thick. Use a back and forth motion from center. Turn dough 45 degrees between each roll to keep it round. If dough sticks to surface, dust lightly with flour.
4. Using a butter knife, cut disc into quarters like slicing pizza. Mound 2 or 3 tablespoons of blueberries in center of each quarter and moisten the edges. Fold right bottom point of dough over to the left bottom point to form a smaller triangle, and press edges to seal.
5. Leave pies on the parchment and transfer paper to a baking sheet. Brush pies with egg wash, and sprinkle with raw sugar (such as Sugar in the Raw). Cut slits in tops.
6. Bake hand pies, rotating sheet halfway through, until joices are bubbling and pastry is golden brown, 35-40 minutes. Juices will run onto parchment. Transfer pies from parchment to a wire rack.
7. Repeat steps 3-6 with remaining dough and berries.
Serve warm or at room temperature.
(This recipe was adapted from www.bonappetit.com and www.marthastewart.com. I made these things last month some time, and they are amazing. I found the recipe in my local newspaper, written by Jennie Geisler.)