An easy recipe for blueberry hand pies… (Plus awesome DIY flower crowns!)
We had an artful day today, filled with garden happiness, DIY flower crowns, and yummy, kid-made blueberry hand pies.
First, the girls made flower crowns with brown paper and sticky duct tape, an idea from the lovely Maya*Made.
Then we baked delicious blueberry hand pies inspired by Angry Chicken, using a regular pie crust recipe (from Amy’s cheat sheet) and filled with a simple and tasty blueberry filling.
And then the girls wore their flower crowns and ate the blueberry hand pies. Yum!
Just about a perfect day all around.
And then there was some weaving with the garden loom that Harry made in the backyard. They added fabric scraps, ribbons, and flowers.
PrintBlueberry Hand Pies
- Author: Jean Van’t Hul
Description
Delicious blueberry hand pies made with fresh or frozen blueberries and a simple pie crust.
Ingredients
- pie crust
- 1 1/2 cups blueberries
- 1/4 cup sugar
- 2 Tbsp cornstarch
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1/2 tsp vanilla
- pinch nutmeg
Instructions
- Mix the filling ingredients in a medium bowl.
- Roll out fist-sized balls of pie crust.
- Add a couple large spoonfulls of filling to half of each dough circle.
- Fold the crust over the filling and pinch the edges closed with your fingers (or use a fork to press the edges together).
- Use a butter knife to poke a few ventilation holes in the top of the hand pie.
- Brush with egg wash or milk and sprinkle with a spoonfull of sugar.
- Bake at 375 degrees Fahrenheit for about 25 minutes or until the crust is golden brown.
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