Blueberry Hand Pies

5 from 1 vote

This Blueberry hand pie recipe makes a delightful handheld dessert. The individual serving pies are easy to make and have a delicious burst of fresh blueberry flavor within a golden brown flaky crust.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Bake Time 15

Total Time 45

Servings

Calories 289kcal

Author Robin Gagnon

Equipment

baking sheet
Parchment paper
Saucepan
Circle Cookie Cutter (3.5 inch)
Pastry Brush

Ingredients

1 package refrigerated pie crust 2 slabs of crust
16 ounces fresh or frozen blueberries
2 tablespoons unsalted butter
¼ cup dark brown sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
½ teaspoon cinnamon optional, just compliments flavor of blueberries
⅛ teaspoon salt
1 teaspoon cornstarch
1 egg for egg wash
coarse granulated sugar (sanding sugar or turbinado sugar) optional

Instructions

Preheat the oven to 400 degrees Fahrenheit. Prep a sheet pan with parchment paper and set aside. Remove the pie crust from the fridge to thaw to room temperature.
In a saucepan, add the blueberries and butter. Warm on medium heat until the blueberries release its juices.
Add in the brown sugar, vanilla extract, lemon juice, (add cinnamon if using) and salt. Mix together until combined and the blueberries have broken down. Cook for about 8-10 minutes.
To thicken this mixture, dissolve the cornstarch in a little cold water to make a slurry, then add it to the blueberry mixture. Stir together until combined and cook until thickened, then remove from the heat. Let the blueberry filling cool completely before using it to fill the pies, this helps prevent a soggy bottom.
Roll out the pie crust dough on a clean, well floured work surface. Use a large circular cookie cutter (3.5 inch) to cut out circles in the pie dough. Repeat with the second dough slab in the package. Take any scraps and reroll into a dough ball and roll out to cut out more circles.
Place the dough circles on the prepared baking sheet. Fill the center of each circle with a large tablespoon of blueberry filling. Use egg wash to baste around the edges of the dough. Fold the circle of dough in half to create a half moon and crimp with a fork.
Cut venting slits in the center of each of the hand pie with a sharp knife. Brush each mini pie with egg wash and sprinkle with sanding sugar.
Bake the hand pies for 15 minutes on the middle shelf of the oven, until the crust is golden brown and the filling is bubbly.
Remove from the oven and allow to cool for at least 10 minutes. Serve warm or room temperature.

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