The pastry chef of Henrietta Red in Nashville bakes a portable meal ‘kids can take with them to catch the bus’
Caitlyn Jarvis’ Blueberry Maple Hand Pies
2 (14.1-oz.) pkgs. refrigerated piecrusts
1 large egg
¼ tsp. table salt, divided
¾ cup blueberry jam
1 cup powdered sugar
2 tbsp. pure maple syrup
1 tbsp. whole milk
1. Using a sharp knife or pizza cutter, cut each piecrust into 4 (4-inch) squares; discard any scraps. Whisk together egg and ? teaspoon of the salt in a small bowl. Brush edges of 8 of the squares with some of the egg mixture, and spoon 1½ tablespoons of jam into center. Top each with one of the remaining squares, pressing edges to seal. Crimp edges with a fork. Place on a baking sheet lined with parchment paper; refrigerate 30 minutes.
2. Preheat oven to 425°. Brush tops of pastries lightly with remaining egg mixture; cut a small slit in the center of each to allow steam to escape. Bake in oven until golden brown on top and bottom, about 20 to 25 minutes. Cool on pan 5 minutes.
3. Whisk together powdered sugar, maple syrup, milk and remaining ? teaspoon salt in a small bowl. Drizzle or spread the maple glaze on pastries. Serve warm, or cool completely on wire rack, about 30 minutes.
Active time: 20 minutes
Total time: 45 minutes, plus chilling time
Food Hack! Make them now or later! Unbaked pies can be frozen for up to 1 month. When ready to serve, bake the frozen pastries in a preheated 425° oven for 25 to 30 minutes or until golden brown.