PIONEER WOMAN BLUEBERRY HAND PIES RECIPES

Steps:

• In a large bowl place 2-3 pints of fresh blueberries. Coat them with regular white sugar, not too much, just enough to bring out the natural sweetness. Throw in a dash or two of nutmeg and a few tablespoons of all purpose flour. If you would prefer a pie that is more juicy you can leave out the flour.Pour the blueberries into a pie crust and top with 8-10 small pats of butter. Cover with a second pie crust. Press both edges together, tucking the dough under as needed, working all the way around the edge of the pie. While pinching the top and bottom crusts together, form the edge into a sort of lip. Then pinch the dough between your thumb and index finger all the way around the edge of the pie for a fluted look. Cut three or four slits in the top of the pie for ventilation.Bake in a 400º oven for approximately 35-40 minutes.

Steps:

• Preheat oven to 425 degrees. Stir together blueberries, sugar, cornstarch, 1 teaspoon lemon zest, juice of half the lemon, vanilla, and salt in a bowl. Set it aside once it's all combined. Unroll the two discs of dough. Using a 5-inch round pastry cutter (or you can trace a knife around a 5-inch bowl) cut three rounds of pastry from each disc. Re-roll the scraps and cut 2 more. Place them on 2 baking sheets lined with a baking mat or parchment (4 rounds each pan). Evenly distribute the blueberry mixture between the six discs (approximately 1/4 cup per round). Gently fold the over the edges of each crust, folding the dough in on itself to create a small rim of crust. Make an egg wash by beating together the egg and water. Brush edges of each pie with the egg wash and sprinkle the crust with sugar. Bake for 15 minutes until golden and bubbly. Remove from the oven and allow pies to sit on the pan (they will leak a little juice while baking, but this is fine!) for 5 minutes. Remove to a platter and allow to cool.Serve warm or at room temperature with a dollop of whipped cream. Divine!