Blueberries and summertime just go hand in hand...

...so why not bake up some 

old fashioned

Blueberry Hand Pies? :-)

You start by making a tender, flakey pie crust 

and then cooking up some yummy fresh blueberry filling.

You can't buy this stuff in a can, folks. ;-)

Don't forget to add plenty of cinnamon and sugar on top!

Blueberry Hand Pies
makes 10-12 pies

To make the crust -

2 cups flour

1/2 teaspoon salt

2/3 cup shortening

6 tablespoons cold water

Combine flour and salt.

Cut in shortening until mixture resembles coarse crumbs.

Add water and combine until dough comes together.

Wrap in saran wrap and place in the fridge while you... 

 Make the filling - 

½ cup sugar

3 tablespoons corn starch

½ teaspoon salt

½ teaspoon cinnamon

1 teaspoon lemon zest

1 tablespoon lemon juice

¼ cup water

2 cups blueberries

In a saucepan combine sugar, corn starch, salt, cinnamon,

lemon zest, lemon juice and water.

Stir until smooth.

Add blueberries and bring to a boil.

Boil for two minutes, stirring constantly.

Remove from heat and let cool.

Meanwhile...

 Prepare the pies -

1 egg

2 tablespoons water

Beat egg and water together; set aside.

Roll out dough and cut into 5 inch circles.

(I used a cereal bowl.)

Fill each circle with 2 tablespoons of filling.

Using your finger, dab egg wash over one edge of the circle.

Fold dough over and seal edges with a fork.
Place pies on a cookie sheet lined with parchment paper.

Put pies in the freezer to chill; about 10 minutes.

While they are chilling...

 Preheat oven -

to 375°.

Remove pies from freezer, brush with egg wash

and sprinkle generously with cinnamon and sugar. 

Bake at  375° for 20-25 minutes. 

Let cool five minutes,

 serve warm and enjoy!

Linked to Homestead Barnhop #116, 

Wise Woman Link Up June 26th, Share Your Cup Thursday #62, 

From the Farm Blog Hop #32, Farmgirl Friday Blog Hop #114