State Baking Contest - Junior Recipe
Lemon-Glazed Blueberry Hand Pies

Cream Cheese Pie Dough
1 1/2 cups King Arthur all-purpose flour
1/2 teaspoon salt
1/2 cup cream cheese, cold and cubed
1/2 cup unsalted butter, cold and cubed
1 tablespoon water, ice cold
1 teaspoon lemon juice

Blueberry Filling
1 1/2 cups blueberries
2 tablespoons plus 2 teaspoons sugar
1 tablespoon cornstarch
1/2 teaspoon lemon juice
1/4 teaspoon lemon zest
1/8 teaspoon salt
1 egg mixed with 1 t. water for egg wash

Lemon Icing Glaze
1/4 cup confectioners’ sugar
1/4 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoon milk, more as needed

- Yield 8 hand pies

Cream Cheese Pie Dough
1. In a medium  sized bowl, combine the flour and salt thoroughly.
2. Add the cream cheese pieces to the mixing bowl and combine until the mixture  resembles  cornmeal. Add the butter
pieces and cut in with a pastry blender or by rubbing your fingers together  through  the mixture  until it appears rough, with
pieces like the size of peas.

3. Sprinkle the ice-cold water and the lemon juice over the mixture  and mix until dough is rough but pliable. The dough should hold together  when pressed to the side of the bowl, and not form a ball in the bowl.

4. Turn out the dough onto a lightly  floured  work surface. Form dough into a 5-6 inch disc and wrap tightly with plastic wrap. Refrigerate  1 hour, until firm.
Blueberry Filling
1. Preheat oven to 375°F and set the rack in the lowest position. Line a baking sheet with parchment paper.

2. In a small saucepan, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest and salt; stir to combine. Bring to a gentle simmer  over medium heat, and cook, stirring, until the juices are thickened and clear, 2-3 minutes.  Remove the pan from the heat and cool to room temperature,  about 30 minutes.

3. Roll out the chilled dough to 1/8 inch thick. Using a round 4 ½ inch cutter, cut 8 discs from the dough, re-rolling scraps as necessary. Transfer  the discs to prepared baking sheet and refrigerate  for 10 minutes.

4. Remove  the dough discs from  the refrigerator.  Place 1 tablespoon of the filling in the center of each disc. Lightly brush water around the edge of half of the disc, and then fold the other half over the filling to create a half-circle.  Seal and add a decorative border by pressing the edges of the dough together  with a fork.
5. Brush them with egg wash. Using a paring knife cut a few steam vents into the top of each pie.

6. Bake until filling is bubbly and thick and the crust is golden brown, 20-25 minutes*. Remove from the oven and place them on a cooling rack. Let cool completely.
*It is customary  for blueberry  filling to ooze slightly  in baked pastries
Lemon Icing Glaze
1. In a small bowl, mix together  confectioners’  sugar and vanilla.

2. Add the lemon  juice, then  the milk,  and stir to combine.  If necessary, add more milk, 1 teaspoon at a time, until the glaze is smooth and fluid.
3. Drizzle glaze over the top with a fork.

Submit 6 hand pies on a white paper plate.
Judging Criteria
Overall Appearance 25 points
Following Directions 10 points
Texture 15 points
Aroma 10 points
Flavor 40 points

TOTAL 100 points
The following prizes are awarded at the state contest:
- 1ST:   $15.00 & Rosette - 6TH:   $5.00 & Rosette
- 2ND:  $12.50 & Rosette - 7TH:   $5.00 & Rosette
- 3RD:  $10.00 & Rosette - 8TH:   $5.00 & Rosette
- 4TH:   $7.50 & Rosette - 9TH:   $2.50 & Rosette
- 5TH:   $5.00 & Rosette - 10TH: $2.50 & Rosette

- Honorable Mention Ribbons will also be awarded