WIC Approved Blueberry Thyme Hand Pies

Cost of Non-WIC items: $15.94

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place all ingredients into a medium sauce pan. Mix well and heat on Medium.

Step 2

When you hear the juices begin to boil, begin mixing continuously until thick.

Step 3

Remove from heat and let cool before filling the pies. The filling will continue to thicken as it sits.

Step 4

Grate the stick of butter onto a plate (preferably plastic). Place the plate into the freezer for at least 10 minutes.

Step 5

Mix together the dry ingredients in your stand mixer and add the grated butter. Mix until the butter breaks into small pieces (no more than 1-2 minutes).

Step 6

Add 1 egg and mix for a few seconds. Slowly add in the ice water a tbsp at a time, letting the dough come together. Stop once it clings to the paddle (I used 2 tbsp).

Step 7

Remove dough from bowl. Hand knead any remaining flour into the dough. Form into a disk and wrap in plastic wrap. Put in the fridge for 1 hour.

Step 8

Slowly roll out the dough on a floured surface. You want it about 1/4-1/8th inch thick.

Step 9

Preheat oven to 400 degrees.

Step 10

Cut out either 6 inch or 4 inch circles. Reforming and re-rolling the dough as needed.

Step 11

For the larger pies, place about 2 Tbsp of filling into the center (for the smaller 2 tsp).

Step 12

Take your beaten egg and add 1 tbsp of water. Mix well.

Step 13

Brush the egg wash onto the edge of the pie and press together.

Step 14

Crimp the edges with a fork.

Step 15

Egg wash the tops and ridges of the formed hand pie.

Step 16

Cut 3 slits into the top for air vents. Do not cut all the way through.

Step 17

Place on a lined cookie sheet and bake for 25 minutes, or until they are golden brown.