Blueberry Hand Pies
Warm, flakey pie crust filled with sweet blueberry pie filling make a nostalgic, hand-held treat.
Ingredients
- 1 21 oz. can blueberry pie filling
- 1 pkg. Refrigerated pie crust double crust
- 2 tablespoons unsalted butter optional
- 1 egg slightly beaten
- 2 tablespoons sanding sugar or decorative coarse sugar optional
Instructions
- Preheat the oven to 450°F.
- Remove pie crust from packaging and allow to sit on counter for about 30 minutes to come to room temperature. Unroll one crust on a lightly floured surface, maintaining the thickness it came in the package (do not roll thinner). Use a 6-inch bowl as a template; set it upside down on the crust and cut out two circles from the dough. Gently gather up the extra scraps and roll them out just enough to cut two additional circles (you may even need to do one at a time to keep the dough thick enough).
- Place three crust circles onto a baking sheet sprayed with non-stick cooking spray.
- Scoop a couple tablespoons of the blueberry pie filling into the center of each crust.
- If desired, place a small piece of butter over the pie filling (this isn’t necessary, it adds creaminess to the finished hand pie).
- Use a fork to beat the egg lightly.
- Brush a bit of the egg wash around the edge of the circle to help the sides seal. Fold the pie crust in half to form a crescent shape. Press down (work from the outer edge in) and then crimp with your fingers or a fork to seal the edges.
- Brush the exposed sides of the hand pie with the egg wash. Sprinkle desired amount of coarse sugar over the egg wash.
- Bake for 10-12 minutes or until the pies are golden brown and the crust is crispy. (The filling does not need to be cooked so we’re really just cooking the crust here.)
Notes
Best if eaten right away. Leftover hand pies can be stored in an airtight container on the countertop or in the refrigerator for 2-3 days. Reheat in the oven or in a toaster oven for best results.
Notes:
The egg wash will give the hand pies a nice golden sheen. It is also helpful to seal the edges together. For best seal, be sure that the filling and/or any excess flour is away from the edge of the dough. For different sheens, try an egg white wash, an egg yolk+ a teaspoon of water wash, brush with milk, or brush with vodka.
Only a couple tablespoons of filling mixture will fit in the pie. Do not overfill.
If the crusts are too thin, the pie will split apart during baking. The crust should be thick enough that the folded pie can be lifted and handled before baking - this provides a good gauge for durability. If the crust is thick enough to handle, it should be thick enough to hold up during baking. If the pie splits apart during baking, it still tastes yummy!
I found that pinching the crust edges provides a better seal than crimping with a fork; just make sure you really press the edges together that they seal. If they’re not sealed well, the filling will leak during baking - it can be messy and burns easily and the finished pie will be sad and empty.
There are so many pie fillings available - apply the same steps to make apple hand pies, lemon hand pies, cherry hand pies, etc. This recipe does not work well with a traditional fresh pie filling - if you wish to use fresh fruit, simmer it on the stovetop with plenty of sugar and a bit of water. You just can’t fit enough fruit inside the hand pies to have all that flavor without a good dose of sugary syrup in there as well. Filing needs to be thick enough to hold in place while sealing the hand pies.
Mix powdered sugar and a few drops of water together to make a glaze. Brush glaze over hot hand pies in lieu of the sanding sugar garnish.
Nutrition
Calories: 142kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 95mg | Potassium: 29mg | Fiber: 1g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg