BLUEBERRY LEMON CURD HAND PIES

Prep ahead, assemble and bake later. Tuck these Blueberry Lemon Curd Hand Pies into your love’s lunchbox, or serve warm with a scoop of vanilla bean ice cream.

” Eat anything you want; enjoy all of your food. Anything you want. Have an apple pie, cookies, ice cream… have all you want. I’m just going to ask you to do one thing. Make all of it. ”      ~ Harry Balzer

I’ve been watching Michael Pollan’s Cooked series on Netflix. I’ve a few episodes left, but already, I’m so excited about how Pollan and his guests are articulating concerns I’ve had for so long regarding how distant we’ve become from the roots of our food. How we’re yielding to an industrialized food system to plan, prep, and make our meals. Or to someone else for that matter.

Ingredients

• For the Blueberry Compote:
• 3/4 C Fresh or Frozen Blueberries 128g
• 1 Tbs Maple Syrup
• 1 tsp Lemon Zest
• 2 tsp Water
• 1/2 tsp Corn Starch
• For the Pastry:
• Two Disks All Buttermilk Pie Dough, 11-12oz /311g-340g per disk
• 1 Egg
• 1 1/2 Tbs Cane Sugar or Turbinado Sugar
• 1/4 tsp Cinnamon
• For the Curd:
• 1 Recipe of Easy Lemon Curd*

Instructions
For the Blueberry Compote:

1. In a small sauce pot, add the berries, syrup, zest, water and corn starch. Turn heat on medium and mash berries with a potato masher, stirring and mashing leaving some of the berries whole. The mixture should begin to simmer and the color will change from light blue to deep purple. This should take about 3-4 minutes. Remove from heat. Pour into a lidded container and place in the refrigerator to chill, where it will thicken a bit.
2. ..........................................

for full recipes please see : vanillaandbean.com

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