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)!
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
Ingredients
- 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
Preparation
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
