Tuesday, July 2, 2013

Lazy-Ass Pie

My last post was for something that was pretty high maintenance to make. Although delicious, I did admit they were a labor of love, especially if you're not a baker like me. My friend's wife made them and he wrote this to me: "This recipe is a keeper! Everyone loved the cupcakes, even though Missy B said they were a pain in the ass to make." Well, Missy B, I couldn't agree with you more! So in your honor, please behold the Lazy-Ass Pie!

It's so lazy, you don't even have to use utensils to eat it! Just pick it up and start chowing down.

It's so lazy, you don't even have to make a pie crust! Just go buy the frozen kind. No one has to know. 

I mean who doesn't love a good pie?! But I mean who actually loves going through all the work to make a good pie?! Probably only my friend Meredith. And when you make it in a hand-held version, well, life just got better.

No doubt, this little pocket of deliciousness would be excellent any time of the day, any day of the week. Honestly, you can even eat one in the morning and it's like eating a blueberry pop tart—except for way better. I know it's probably frowned upon to give your kids pie for breakfast but I think you could get away with this one, and they will think you're the freaking best parent in the world.

So be smart about your July 4th holiday. You can hold your cold beer in one hand and your lazy-ass pie in the other! Or you can spend your time making a complicated pie from scratch. No contest. 

Happy Independence Day, America!

Lazy-Ass Pie

1 frozen pie crust, thawed
2 cups blueberries 
1 tsp finely grated lemon zest
1 Tbsp fresh lemon juice
1/4 cup sugar
1/4 tsp kosher salt
1 egg, whisked with 1 tsp water ( = egg wash)
2 Tbsp sugar

1. Preheat oven to 375 degrees. Toss blueberries, lemon zest, lemon juice, sugar and salt in a medium bowl. 
2. Roll out dough on a floured surface to a 15x12" rectangle. Cut into 6 rectangles. Brush the edges with water; mound a small spoonful of blueberries on one half of each rectangle. Fold dough over, and press edges to seal and then "close" the seam by pressing the back of a fork on it. 
3. Place each pie pocket on a parchment-lined baking sheet. Brush with egg wash and sprinkle with raw sugar. Cut a few tiny slits in top (which I forgot to do). 
4. Bake pie pockets, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 30-45 minutes. Don't worry, the berry juices are supposed to run onto the parchment. Transfer to a wire rack. Serve warm or at room temperature. Serves 6. 

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