Dessertsbellyfull5.0
Blueberry Hand Pies
Forget about the forks and just use your hands for these Blueberry Hand Pies. With a golden, flaky crust and juicy blueberry filling, they’re just as good as traditional blueberry pie, but take less time to make, portable, and without the fuss!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- cutting board
📝 Preparation Steps
1
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2
In a medium bowl, toss together the blueberries, coconut, cornstarch, salt, and lemon juice.
3
In another small bowl beat together the egg and milk.
egg1
4
Sprinkle some flour on a large cutting board and carefully unroll the pie crusts and place on board. Using a cookie cutter or tumbler glass with a 4-inch circumference, cut dough into 8 circles. (Combine the scraps, roll out, and cut 4 more circles.)
5
Spread a scant teaspoon of jam on one side of each dough circle, not quite to the edge.
6
Place a tablespoon of the blueberry fruit mixture in the center of 6 of the dough rounds; place remaining 6 rounds on top of fruit to enclose. Using a fork, press to seal.
7
Transfer pies to the parchment paper, about 2 inches apart. Brush the tops with the egg wash, sprinkle with the turbinado sugar, and slice two small vents in the tops.
egg1turbinado sugar
8
Bake for about ⏱️ 30 minutes until golden brown. Serve warm or at room temperature.
Nutrition Facts
calories
323 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
2 g
sugar Content
7 g
sodium Content
306 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
27 mg
carbohydrate Content
37 g
saturated Fat Content
6 g
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