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Blueberry Hand Pies Recipe

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Blueberry Hand Pies are delightful handheld desserts featuring a flaky, golden brown exterior and a juicy, sweet blueberry filling. These individual pies are easier to make than a traditional blueberry pie, perfect for a quick treat or serving at gatherings.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 hand pies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Pie Crust

  • 1 14 ounce package of refrigerated pie crusts

Blueberry Filling

  • 1 cup blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • 1 teaspoon cornstarch

Egg Wash and Topping

  • 1 large egg
  • 2 tablespoons milk
  • 2 tablespoons coarse sugar (turbinado or sanding sugar)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper and set aside to prevent sticking and ensure easy cleanup.
  2. Roll Out Pie Crust: Lightly flour a smooth work surface and roll out the refrigerated pie crusts to smooth them out. This helps in getting even thickness for the pies.
  3. Cut Pie Circles: Use a 2-inch round cutter to cut out as many circles as possible from the rolled crust. Lightly flour the cutter each time to avoid sticking. Gather leftover dough, roll out again gently (do not reroll more than once), and cut additional circles.
  4. Prepare Blueberry Filling: In a medium bowl, mix together the blueberries, granulated sugar, lemon juice, lemon zest, and cornstarch until well combined. This mixture will thicken during baking and provide a juicy filling.
  5. Assemble Pies: Spoon the blueberry filling onto the center of half of the pie circles, leaving about a ¼ inch border around the edges to allow sealing.
  6. Apply Egg Wash and Seal: Whisk the egg and milk together in a small bowl to create an egg wash. Brush the edges of the circles with the filling with the egg wash. Place another pie circle on top over the filling. Crimp the edges with a fork to seal completely.
  7. Vent and Finish: Cut a few slits in the top of each pie to allow steam to escape during baking. Brush the tops with egg wash and sprinkle evenly with coarse sugar for a sparkling finish.
  8. Bake: Place the pies on the prepared baking sheet and bake in the preheated oven for 15 to 18 minutes, or until the pies are golden brown and cooked through.
  9. Serve: Enjoy warm, optionally with ice cream, or allow them to cool before serving or storing.

Notes

  • Leftover pies can be stored in an airtight container in the refrigerator for up to 4 days.
  • Do not reroll the dough scraps more than once to maintain a tender crust.
  • Turbinado or sanding sugar adds a nice crunchy texture and sparkle to the top.
  • Ensure slits on top pies are made to prevent soggy crusts from steam buildup.
  • These pies are best enjoyed fresh but can be reheated gently before serving.

Find it online: https://cheftinaskitchen.com/blueberry-hand-pies-recipe/