Blueberry Lemon Basil Hand Pies — an easy recipe for a unique, portable dessert. Perfect for summer picnics!
Happy Monday, crew!
I spent Father’s Day weekend in one of my favorite places while my dad was off camping in rural Maine. I got to share the weekend with some close friends and enjoy a day at the beach and a stroll through Ogunquit.
Hill and Ash joined me for the weekend, which made the trip even more fun.
I met some friendly locals and even found my long-lost twin (sadly, separated at birth).
I returned in time for another Recipe Redux challenge.
This month’s theme: Pie Love
Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.
As a new member of the challenge, I wanted to highlight a local flavor. Lobster pie sounded tempting, but it would have been pricey for a solo project, so I turned to blueberries and brightened the flavor with lemon and basil.
Blueberries are classic, but adding lemon and basil takes the flavor in a fresh, unexpected direction.
With only a touch of sugar, these hand pies are not overly sweet; the basil and lemon add brightness and depth in each bite.
Blueberry Lemon Basil Hand Pies
No reviews
- Author: Sinful Nutrition
- Yield: 8
Ingredients
- 2 prepared pie dough sheets
- 2 cups blueberries*
- lemon, zest and juice
- ¼ cup basil, chopped
- ¼ cup sugar
- 2 tbsp cornstarch
- 1 egg, beaten (or milk)
Instructions
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the blueberries, lemon juice, lemon zest, basil, sugar, and cornstarch. Mix gently to coat.
- Roll out the pie dough and cut into 5″ circles.
- Place the dough circles on the prepared baking sheet.
- Spoon the blueberry mixture onto one half of each circle, leaving a border at the edge.
- Fold the other half over the filling and crimp the edges with a fork to seal.
- Slice the top of each hand pie to allow steam to escape.
- Brush each pie with the beaten egg or milk, then bake 15–20 minutes, until golden brown.
- Allow the pies to cool about 10 minutes before serving.
Notes
*Fresh or frozen blueberries may be used. If using frozen, do not thaw completely before mixing to avoid excess liquid; increase cornstarch slightly if needed to thicken the filling.
- Category: Dessert
You could make this as a single large pie, but individual hand pies are portable and fun — like the cupcake of the pie world. Expect to see hand pie stacks and creative presentations everywhere; they’re easy to serve and even easier to eat.
Pin this recipe for later!
Now enjoy the rest of this month’s Redux contributions and, if you haven’t entered the giveaway for a ticket to the Gluten & Allergen-Free Expo, there’s still time to enter.
Make it a great day!
What’s your favorite kind of pie?
What’s one food your area is known for?