Easy Blueberry Hand Pies
Looking for a great recipe for easy blueberry hand pies? This recipe takes storebought pie crust and turns it into an easy summer dessert. Serve alone or topped with vanilla bean ice cream - any way you chose will be delicious!
Servings: 12 hand pies
Ingredients
- 1 (14 ounce) package refrigerated pie crust
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch
- 1 large egg
- 2 tablespoons whole milk
- 2 tablespoons coarse sanding sugar
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper or a Silpat line, set aside.
- Lightly flour your work surface and unroll the crusts.
- Lightly flour a 2-inch cookie cooker and cut out as many circles as you can, 6-8 is the average amount you should be able to cut.
- In a small bowl stir together blueberries, granulates sugar, lemon juice, lemon zest, and cornstarch.
- Fill the center of half of the pie dough circles, making sure to leave at least a 1/4-inch border around the edges.
- In a small bowl whisk together egg and milk.
- Brush the edges of the filled circles with the egg/milk mixture and place the second dough round on top.
- Crimp the edges of the pies with a fork and cut a few slits in the middle of each pie, this will help to vent steam while the hand pies bake.
- Brush the top of the hand pies with the egg/milk mixture.
- Sprinkle the tops of each hand pie with sanding sugar.
- Place the pies onto the prepared baking sheet and bake until golden brown, about 15-18 minutes.
- Enjoy warm or room temperature.
Nutrition
Serving: 1g | Calories: 89kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 67mg | Fiber: 1g | Sugar: 4g