How to Make Blueberry Hand Pies
ParentMap and PCC have partnered to produce an exciting new web series called Healthy Kids Cook, designed to encourage families to make a healthy habit of cooking fresh food together in the kitchen. Each month, PCC Chef Jackie Freeman hosts families in the PCC kitchen to create a healthy and fun-to-make recipe featuring seasonal fruits and vegetables. In this episode, Dora learns how to make small but sensational blueberry hand pies — bursting with the taste of summer (see full recipe below)!
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Recipe: Blueberry Hand Pies
There is something very special about little pies! Tuck one of these perfect blueberry pies into your lunchbox or enjoy at a picnic in the backyard!
Makes about 8 hand pies
1 1/2 cups blueberries
3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon lemon zest
1 teaspoon lemon juice
3 tablespoons cream cheese, at room temperature
1 teaspoon maple syrup
1 prepared double piecrust
1 egg beaten with 1 tablespoon water, for egg wash
Coarse sugar, for topping
Preheat oven to 400° F. Line a baking sheet with parchment paper.
In a small bowl, combine blueberries, sugar, cornstarch, lemon zest and juice; set aside. In a separate bowl, mix together cream cheese and maple syrup until smooth.
If necessary, roll out piecrust on a lightly floured surface until 1/8-inch thick. Using a cookie cutter or bowl, cut out as many 5- to 6-inch rounds as you can. Re-roll dough scraps and cut out more rounds.
Place 1 teaspoon cream cheese in the center of each round. Top with a generous tablespoon of blueberry filling, making sure to leave a 1/2-inch boarder. Brush boarders with egg wash and fold dough over to enclose the filling. Press tightly shut with your fingers, then use a fork to crimp and seal the edges.
Transfer hand pies to the prepared baking sheet and brush tops with egg wash and sprinkle with coarse sugar. Using a sharp knife or scissors, cut a small vent in the top of each pie. Bake until the crust is golden and the filling is bubbling from the vent, about 20 minutes. Let cool for a few minutes before serving.
Recipe by Jackie Freeman, PCC Chef
EACH SERVING: 200 cal, 11g fat (3.5g sat), 30mg chol, 125mg sodium, 24g carb, 1g fiber, 3g protein