1/4 cup all-purpose flour
1/2 cup sugar
4 cups fresh blueberries
1/8 teaspoon almond extract
Prepared pie crust
Egg yolk, lightly beaten
Combine flour, sugar, blueberries and almond extract and stir gently until evenly coated.
Working with 1 round at a time, roll pie dough on a lightly floured surface to 1/4-inch thickness. Cut circles, approximately 5-inches in diameter using a plate or bowl as a guide. You should have a total of 8 circles.
Spoon about 1/2 cup of blueberry filling into the center of each circle. Carefully fold circle over to form a half moon shape. Using a fork, dipped lightly in flour, press tines along the open edge to seal. Transfer hand pies to a parchment paper lined sheet pan and refrigerate for at least 1 hour.
Preheat oven to 400 degrees.
Remove your hand pies from the refrigerator and brush with egg yolk, then sprinkle with turbinado sugar.
Bake in preheated oven for 20-25 minutes until golden brown.
For whipped cream:
1 pint heavy whipping cream, cold
1 tablespoon dried lavender
1 heaping tablespoon honey, slightly warmed
While waiting for the pies to cook, process the dried lavendar in your spice grinder until its powdered. In a cold bowl, add the powdered lavender, honey and whipping cream. Whip with a hand mixer until you get nice stiff peaks. Use to garnish your hand pies once cooled.
**I'm also submitting my Blueberry Hand Pies w/Lavender Honey Whipped Cream to the Living La Vida Local blogging event hosted by Beth of Muffin Love! I used organic & local blueberries for this dessert and thought it would be fitting for the event. Be sure to check out the round up next week for additional ways to use local and fresh produce.**