We have been trying to eat mostly Whole30 at home ever since we completed it for real in the fall. As a result, there has been less baking and fewer sweet treats on rotation in our house. The other day it snowed several inches (for the first time this winter) and I got the itch to bake something. We didn’t have much in the way of baking ingredients stocked but we did have blueberries. I had made some pie dough several weeks earlier and froze the unbaked dough. I pulled that out of the freezer, made a simple blueberry filling, and soon enough had a delicious and easy dessert to accompany a snowy Saturday. You can use any pie dough recipe you have but I followed that of sister pie, right here in Detroit. It’s an all-butter crust that provides an amazing flavor coupled with a perfectly flaky finish when baked.
1 recipe of pie dough. I used Sister Pie’s recipe, but this one is also good
2 cups of fresh blueberries
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup sugar
1 egg white
Raw sugar for sprinkling on top
1. Prepare the pie dough according to instructions. Preheat oven to 375°.
2. Mix the blueberries, lemon zest, lemon juice, salt and sugar in a bowl, set aside to juice.
3. Roll out dough on a floured surface into a rectangle. Cut into 6 rectangles.
4. Mound some blueberries in the center of one side of each of the rectangles. Fold the dough over the mound and seal edges, to create individual pies.
5. Brush the top of the pies with egg white, sprinkle with raw sugar, and cut some slits in the top of each.
6. Line a baking sheet with parchment paper, and bake for 35-40 minutes, rotating halfway through. Cool on wire rack.