A pie you can take anywhere! Hand pies are a delicious way to have your pie and eat it too. If you’re not into thyme or don’t have any, just omit it.

1 recipe Thyme-Scented Pie Dough
2 cups blueberries, fresh or frozen
1⁄4 t vanilla
1⁄2 lemon, juiced and zested
1⁄3 c sugar
2 T cornstarch
1 T flour
2 t minced fresh thyme
1 egg beaten with 1 T water
Demerara or sparkling sugar

Preheat oven to 400 degrees. Line a sheet pan with parchment.

Place blueberries, lemon juice, sugar, cornstarch, and flour in a medium saucepan. Heat over a medium flame until the mixture simmers and the small amount of liquid begins to thicken, about 5 minutes. Stir in the vanilla, lemon zest and thyme and remove from the heat to cool.

To assemble the hand pies, roll out the dough to a 12”x12” square. Using a ruler, quarter the dough square into 4 6”x6” squares. Divide each square in half lengthwise to make 8 3”x6” rectangles. Position rectangles so that the short end is closest to you. Divide the filling among the rectangles, placing about 1 tablespoon at the top half of each rectangle. Paint egg wash around the border of the upper half of the rectangle (where the filling is) and then fold the bottom half over the top half to make a 3”x3” square pie. Press down on the edges to seal, then use the tines of a fork to seal and make a decorative edge. Cut 3-4 slits in the top of each pie to vent. Transfer pies to the sheet pan, brush tops with egg wash and sprinkle with sugar. Bake for 15-20 minutes, until light golden brown. Let them cool to room temperature before serving.

Thyme-Scented Pie Dough

Make this dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 2 months. I always make a double recipe and freeze one.

1 1⁄2 c unbleached all-purpose flour
1 T minced fresh thyme
1 T sugar (optional)
1⁄2 t kosher salt
10 T (5 oz) unsalted butter, cut into small cubes
3-4 T ice water, or half vodka/half water

Place flour, thyme, sugar, and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour. You can also use a food processor, but be careful not to over process.

Sprinkle ice water, a little at a time, over the mixture, stirring to work in the water. You want the dough to hold together, but not be too wet. Transfer to a floured work surface and gather the dough together to form a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes before using.

Blueberry Thyme Hand Pies