Blueberry Mascarpone Hand Pies

Name: Blueberry Mascarpone Hand Pies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Yield: 6 hand pies
Ingredients: 2 tablespoons lemon zest (from 1–2 large or 2–3 small lemons); 1 ounce brown sugar; 6 ounces mascarpone; 2 pounds prepared Pie Dough; 1 egg, beaten (egg wash); 2 teaspoons salt; 2 ounces (½ cup) cornstarch; 1½ pounds fresh blueberries, divided; 2 tablespoons lemon juice; 1¼ cups water, divided; 12 ounces granulated sugar

Preparation info

Yield:
6
hand pies

Difficulty
Easy
Ready in
55 min

Appears in

Making Dough

By Russell van Kraayenburg

Published 2015

About

THE RECIPE Hand pies may be baking’s greatest contribution to society. What’s better than a pie you can take with you?

Ingredients

2 pounds prepared Pie Dough
1½ pounds fresh blueberries, divided

Vegetarian
Pie

Method

Position a rack in the center of the oven and Preheat oven to 400°F. Divide prepared pie dough into 6 (½-inch-thick) disks, wrap tightly in parchment paper, and refrigerate. Puree half the blueberries in a food processor or blender. Transfer to a large pot and a

Ingredients

Method

Photos