Blueberry-Lavender Pop Tarts

Always be prepared to head out on your next excursion by having some grab-and-go goodies on your checklist. These hand pies are perfect travel companions, as a fruit-filled breakfast on the go or a tasty snack to keep you energized to your next destination. Photo by Stefanie Keeler.

Makes 12 hand pies

Ingredients

For dough

3 cups flour

1 teaspoon salt

1 cup butter

1/2 cup ice water

For filling

4 cups fresh blueberries

1 cup white sugar

1 cup brown sugar

2 tablespoons lemon juice

1 tablespoon vanilla

3 tablespoons dried lavender

1 egg, beaten

For glaze

1-1/2 cups powdered sugar

4 tablespoons milk

Instructions

Combine flour and salt in a bowl. Add cold, cubed butter and work into the flour with your hands.Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Chill dough for at least one hour.

While dough is chilling, prepare filling. Mix all ingredients except lavender and beaten egg in a bowl.

Preheat oven to 375°F. When dough has chilled, roll out and cut into 24 (3- by 4-inch) rectangles. To assemble, spoon filling onto half of the rectangles, leaving a little room around all edges. Sprinkle lavender over the berries and brush egg wash around edges of dough. Place remaining rectangles over filling and crease all edges with a fork. Brush remaining egg wash on top of pop tarts and place on a baking sheet covered with parchment paper. Bake for 30 minutes. Immediately place pop tarts on a cooling rack.

While pop tarts are cooling, make glaze. Sift powdered sugar in a medium bowl and whisk in milk until it is pouring consistency. When pop tarts are completely cooled, cover each with glaze.