The Nursing Mom’s Cookbook is back from hiatus! I’ve been on a summer break for the last few months while I’ve had my kitchen renovated and took a few out of town summer trips. While the kitchen was technically useable during the renovation, meaning the appliances were hooked up and the water was running, there was a thick layer of dust coating everything. Each day that I was home I would clean up the dust to prepare a meal but as soon as the guys started working again there was sawdust and plaster everywhere. So I took advantage of every opportunity and invitation to get out of town while the work was ongoing. The upside of all this is I now have about 50% more kitchen space, 75% more light, a built-in pantry and shiny new bamboo flooring. Hurrah!
One of my excursions was my family’s annual vacation in Maine. Summer eating in Maine is a wonderful thing involving lots of lobster, fresh corn, local beer and of course Maine blueberries. Blueberry pie has long been one of my specialties and one of my favorite things to make in the kitchen. This year I discovered these clever little blueberry hand pies which are sort of like homemade hot pockets that you can eat for dessert. These are especially great to hand out to children who can gobble them up without utensils. Kids love food they can eat on the go.
If you choose to make your own crust, I’ve included a recipe here. You can make the crust ahead of time and keep it chilled for up to 3 days. Now that I’m a mom I often skip the homemade crust in favor of a store bought one that I roll out. In terms of taste and texture the store bought crust will not let you down but the shape may be an obstacle here since hand pies work best as rectangles.
- Pie crust*
- 2 cups fresh blueberries
- 1 tsp finely grated lemon zest
- ¼ cup sugar
- ¼ tsp kosher salt
- 1 large egg whisked with 1 tsp water
- 1 tbsp raw sugar (optional)
Preheat oven to 375
Toss blueberries, lemon zest, sugar and salt in a medium bowl.
Roll out dough onto a floured surface to a 15”x12” rectangle. Cut into 6 rectangles. Brush the edges o f the rectangles with water. Mound some blueberries in the center of each. Fold dough over and press the edges with a fork to seal. Place on a parchment lined baking sheet, brush with the egg wash and sprinkle with raw sugar. Cut slits in the top.
Bake 35-40 minutes rotating the sheet halfway through. The finished product should be golden brown with bubbling juices running onto the parchment. Transfer to a wire rack and serve warm or at room temp.
- 1 ½ cups all purpose flour
- ½ tsp sugar
- ¼ tsp kosher salt
- ½ cup chilled unsalted butter cut into ½” pcs
- ice water
Pulse flour, sugar, salt in a food processor. Add butter and pulse until the texture is course meal. Add ¼ cup ice water. Pulse, adding a tablespoon of water at a time if the dough seems dry and just until it comes together in clumps. Form into a square, wrap in plastic and chill for 2 hours.
This recipe was published in Bon Apetit July 2013