Ever since the macarons, which sort of represent an excess of streamline and precision, I’ve felt a need to kind of make up for it with something you might actually want to make. I mean, let’s be honest: it’s summer time, the living is easy, why should our sweets be so hard? Besides, last week, my sisters and I ate a half gallon of blueberries that were so good that Francesca has sworn off sweets for the rest of the summer. And they weren’t even from the farmers market.
When even Costco’s blueberries take on a sort of magical flavor, you know the time has come to leave delicate pastries and (dare I say) even chocolate behind us, and let summer’s bounty speak (mostly) for itself. And so, when I was flipping through this month’s Bon Appétit and saw a recipe for portable, hand-held “pies,” I was inspired. The only thing in the whole world I like better than pie, is food I can eat with my hands. For as long as I can remember, my vacations have been filled with forkless indulgences – pizza from Pepe’s, burgers with crispy cheese from the Shady Glen Diner, and black cherry vanilla ice cream cones from Pralines. Summer is a time to relax and have fun, not a time to wrestle with those super pesky knives and forks (I mean seriously, you have to wash them and everything…). So not only is a hand pie the ultimate food, it’s about as seasonal as you can possibly get.
These days, pie is my favorite dessert, but for a long time there was only one pie in the world I would eat, and that was my mother’s blueberry-lime pie, known affectionately in our house as The Best Blueberry Pie Ever. She found the recipe years ago in an old newspaper clipping, which itself cited another newspaper clipping. It’s simplicity perfected – graham cracker crust, mounds of homemade whipped cream, and blueberry-lime filling on top. She’d make it after our trips to Lyman Orchards, and back in the days when I shunned apple, peach, pecan, key lime and strawberry rhubarb, there was always a place in my heart (and my stomach) for an extra piece of this pie. I still do shun all other blueberry pies, because nothing compares to this.
And so I took the hand pie, and filled it with my best childhood memories. These are ridiculously simple to make. You simply prepare the filling, and roll out store-bought puff pastry while it cools. Cut the puff pastry into nine pieces, place filling on each, and fold them over. Cut designs on each of them (extra points for creativity)…
Sprinkle them with raw sugar…
Chill, and bake. That’s it! And unlike some recipes we know, these need no explanation other than the recipe below. Also, with all these Independence Day picnics coming up, I hope you do realize that these are blue on the inside, and that they are positively heavenly with whipped cream and strawberries. Just saying.
Happy 4th of July! And as always, Happy Baking.
Blueberry Lime Hand Pies
- 1/4 cup and 3 tablespoons sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- grated peel of one lime
- 1 tablespoon fresh lime juice
- 1/4-1/2 cup water
- 2 pints (1 quart) fresh blueberries, rinsed
- 1 14-17 oz package of puff pastry (preferably Pepperidge Farms), thawed in refrigerator
- 1 egg white
- 1 tablespoon water
- 1.5 teaspoons (or about 2-3 packets) raw sugar
- In a large saucepan, combine sugar, cornstarch, lime peel, lime juice, and 1/4 cup water.
- Add 2 cups of blueberries and cook over medium heat, stirring constantly, until thickened, and blueberries are softened, about four minutes. If mixture is thick before it turns dark purple, add the other 1/4 cup of water. Your kitchen should be smelling like my childhood right about now.
- Remove from heat and stir in remaining blueberries. Let chill for 15 minutes.
- Flour a baking surface, and roll out puff pastry into a 15 x 18 in rectangle. Pepperidge Farm comes in two sheets, so be sure to lay them down next to each other and roll them into one sheet. You’ll create a small seem, but that doesn’t matter because you’re going to fold it over there anyway.
- Use a sharp knife or pizza cutter to cut rectangle into 3 columns and 3 rows, creating 9 5×6 in rectangles.
- Combine egg white with 1 tablespoon water together, and, working with one at a time, brush the edges (approx. .75-1 inch wide) of a rectangle with the egg wash. Place 2 heaping tablespoons of blueberry filling on one end, and fold over the other side, so edges meet. Seal edges by crimping with a fork, and place on a baking sheet lined with parchment paper. Repeat for the rest of the rectangles. If you have leftover blueberries after this, just eat them with whipped cream or ice cream, or waffles, or whatever you want.
- Make a few cuts on the top of the pies, and chill in the fridge for 30 minutes. Meanwhile preheat the oven to 375°F (or 350°F on convection).
- Brush with remaining egg wash, and sprinkle with raw sugar.
- Bake for 30-40 minutes, until golden brown.
- Cool on sheet for 10 minutes, and then on baking rack.
- Serve with whipped cream, strawberries, or nothing at all. Enjoy!