Blueberry Hand Pies
Ingredients:
2 9-inch, store-bought, ready-to-bake pie crusts
1 pint fresh blueberries
1 tablespoon all-purpose, unbleached flour
3 tablespoons granulated sugar
1/4 teaspoon pure vanilla extract
1 large egg yolk, lightly beaten with 1 teaspoon of water
1/4 cup confectioner's sugar
1 tablespoon reduced-fat milk
Directions:
In a medium bowl, toss blueberries with flour. Add sugar and vanilla extract. Toss to combine. Set aside.
Allow store-bought crust to come to room temperature. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Flour a work surface and roll out the warmed pie crust to 1/4-inch thickness. Cut into eight rectangles about 3-by-4 inches in size. Scoop a scant 1/4 cup of the blueberries into the center of four dough rectangles. Place the remaining dough rectangles over the top of each blueberry filling. Use a fork to seal the edges of each pie and transfer pies to the prepared baking sheet.
Pierce the tops of the pies with a paring knife a few times and brush with egg wash. Bake for 30 minutes or until dough is golden brown. Allow pies to cool completely before icing. Use a fork to stir together the confectioner's sugar and 1 tablespoon of milk. Drizzle over cooled hand pies. Serve with a glass of cold milk.
For more ways to enjoy dairy this summer, and to learn more about America's farm families and importers, visit UndeniablyDairy.org.
