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Store bought pie dough is good for so much more than... well... pie.

Blueberry Galette and Ricotta, Onion, Squash, Thyme Hand Pies

Ingredients

  • Blueberry Galette:

  • 1 store-bought pie crust

  • 1 1/2 pounds fresh blueberries

  • 1/3 cup sugar

  • Cornstarch

  • 1/2 teaspoon cinnamon

  • 1 egg, whisked for egg wash

  • Ricotta, Onion, Squash, Thyme Hand Pies:

  • 2 pounds store-bought pie dough, chilled

  • 1 onion, small dice

  • 2 cups cooked butternut squash, pureed or mashed

  • 1 cup ricotta cheese

  • 3 sprigs of thyme, leaves only

  • 1/4 teaspoon nutmeg

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon garlic powder

  • 1 egg, whisked for egg wash

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Instructions

  1. Blueberry Galette

  2. Preheat oven to 400 degrees.

  3. In a medium bowl, combine the blueberries, sugar, cornstarch and cinnamon; toss to coat.

  4. Lay out pie crust, and spoon the blueberry mixture into the center. Fold up the edges and crimp together, leaving the center open. Galettes are supposed to look rustic, so don't worry if it doesn’t look that beautiful yet!

  5. Transfer galette onto a parchment-lined baking sheet. Brush the dough with egg wash.

  6. Bake until crust is golden and the filling is bubbling, about 30 to 35 minutes, rotating the sheet pan halfway through.

  7. Onion, Squash, Thyme Hand Pies

  8. Preheat oven to 400 degrees. Line two large baking sheets with parchment paper.

  9. In a medium pan, saute the onion until translucent, 5 to 8 minutes.

  10. In a medium bowl, mix together the onion, squash, ricotta, thyme, nutmeg, salt, pepper and garlic powder. Set aside.

  11. Working with half of the dough, on a large piece of parchment paper, roll out the dough into a large rectangle. Cut the rectangle horizontally into 4 even strips. Place 2 to 3 tablespoons of filling toward the bottom of each rectangle, being sure to leave enough space to close them. Fold over and seal edges with a fork. Place on baking sheet and continue with the second sheet of dough.

  12. Brush tops of the hand pies with egg wash. Bake for 15 to 18 minutes until crisp and golden.

Blueberry Galette and Ricotta, Onion, Squash, Thyme Hand Pies
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