It is blueberry season up here in the Pacific Northwest.  I have always loved blueberries; they say summer to me more so than any other fruit.  Many a fourth of July featured my blueberry cobbler, or as I secretly named it, Detective Cobbler.  I could always tell who had some by their blue teeth!  Ha!

Anyhoo, today I found myself with a pound of blueberries and I wanted dessert.  I came up with blueberry hand pies. Nothing fancy, just a rustic look and a fantastic taste!  Easy peasy! Here’s the recipe:

Filling:

1 pound blueberries

1/4 cup sugar (more or less depending on the sweetness of your berries)

1/4 water

Put blueberries, sugar and water in a saucepan and cook until soft.  At that point stir in enough of a slurry of water and flour (about 2 Tablespoons total) to thicken the juices released from the berries.  Remove from heat.

Crust (I always use the recipe off of the back of the Crisco shortening can.  It is perfection!):

2 cups flour

3/4 c. Crisco shortening

1/4 cup cold water

1/4 teaspoon salt

Heat oven to 375.  Combine all ingredients into dough. Divide into eight pieces.  Roll each piece into roundish shape and lay on cookie sheet (I used a muffin top tin because it fits in my oven, which is another long story for another day).  Fill with two tablespoons of filling and pinch closed.  Sprinkle with sugar and bake for twenty minutes.

When they come out of the oven, they’ll look like this!

I served them with vanilla ice cream drizzled with the remaining filling.  Deeeelicious!  I have the Husband seal of approval (a clean plate) so I know ya’ll will like it too!

So if you find yourself with 30 minutes and have a pound of blueberries, you can make a tasty dessert from scratch.

Let me know what you think!