Lunchbreak: Gale Gand makes blueberry ginger hand pies

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Gale Gand

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Gale Gand’s Lunch!

For more information about National Pie Day:

Blueberry Ginger Hand Pies
Makes 7 – 10 hand pies

1/2 recipe favorite pie dough (1 disk), rolled 1/8th inch thick or store bought pie dough
1/2 pint blueberries, washed
1/2 cup blueberry preserves
1 Tablespoon corn starch
grated rind of 1/2 lemon
1 Tablespoon chopped crystallized ginger

1/2 cup powdered sugar
juice from 1/2 lemon and more rind

In a bowl combine the blueberries, preserves, corn starch, lemon rind and chopped ginger. Roll dough out to 1/8th inch thick if using home made. Using a biscuit cutter, cut out 3-inch or larger round disks of pie dough. Lay the disks on a parchment paper lined cookie sheet. Brush water around the edges and place a spoonful of filling in the center. Fold the dough over to make a half moon shape and carefully seal the pie‘s edge then crimp with a fork. Bake at 425 for 15 to 20 minutes till golden brown. Meanwhile make the lemon glaze by stirring together the powdered sugar, lemon juice, and lemon rind. Let the pies cool on the pan. Brush with lemon glaze and let cool. Serve warm or room temperature.

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