I am trying to soak up the last bit of summer, although to let you in on a little secret – I am really looking forward to fall. Of course I can never get enough of those delicious Washington berries, and it makes me sad that my local fruit hut has already closed for the season – but fortunately there were still some stands at the farmer’s market selling blueberries and raspberries, so I snatched up a flat. But I am looking forward to all of my fall favorites with apples and pears – and hopefully our fall will be as nice as our summer was – boy are we getting spoiled.
I actually can’t believe that an entire year has gone by since the International Food Blogger’s Conference – yes, it is that time of year – and I can’t wait. Last year it was at a smaller venue so they had to limit attendance. This year it looks like there are more than double the number of people attending – Seattle watch out. I hope all the restaurants and bakeries in the area are ready for rush of people they will get next weekend – that is if there is any room in their stomachs after all the food sampling at the conference. Last year I really got to try some amazing products – I am looking forward to seeing what is in store for us this year.
Summer would not be complete unless I made some type of hand pie. This year I decided on blueberry, after seeing this recipe in Bon Appetit. I made a few adjustments to the recipe (using the end of a fork to seal the ends together, and adding cinnamon), but other than that, this recipe was perfect. The flakey crust was crisp on the outside, tender on the inside, and just buttery good. They were even better when we had them right out of the oven, although we did not turn them away the next day, completely at room temperature.
So hopefully I will see some of you at the conference next week – I am not the most social or gregarious food blogger, so these things are not easy for me – but last year I met some really wonderful people. I think it says a lot that I signed up again. See you soon!
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- All-purpose flour (for dusting)
- 2 cups blueberries (about 10 ounces)
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup sugar
- 1/4 teaspoon kosher salt
- 1 large egg, whisked with 1 teaspoon water
- 1 tablespoon raw sugar
DO AHEAD: Crust can be made 3 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.
Preheat oven to 375°.Roll out dough on a floured surface to a 15×12-inch rectangle. Cut into 6 rectangles.
Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. Fold dough over, and press edges to seal. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.
Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35–40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature.
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