Blueberry Hand Pies Recipes
EASY BLUEBERRY HAND PIES
Provided by Kelly Senyei
Categories dessert
Time 35m
Yield 16 to 20 small hand pies
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment or silicone baking mats.
- Lightly flour your work surface then unroll the pie crusts. Cut out as many circles as possible from each crust using a 3- to 4-inch round cookie cutter, rerolling the dough scraps if necessary.
- Arrange half of the circles on the baking sheets, spacing them at least 1 inch apart (these are the bottom crusts). Set aside the remaining circles (these are the top crusts).
- Stir together the blueberries, sugar, lemon zest and lemon juice in a medium bowl. Divide the blueberry mixture among the bottom crusts, leaving a 1/4-inch border around each circle.
- Top each bottom crust with 1 of the top crusts and crimp the edges together with a fork. Cut small slits in each top crust to vent steam. (Alternatively, cut out shapes with a smaller cookie cutter from each top crust.)
- Beat the egg with 1 tablespoon water then brush onto the top crusts. Sprinkle sanding sugar on top then bake the hand pies until golden brown and the blueberry juice is bubbling, about 15 minutes.
- Remove the hand pies from the oven and let cool completely on the baking sheets before serving. (See Cook's Note.)
BLUEBERRY-CREAM CHEESE HAND PIES
These little pies with heart-healthy blueberries will please grownups and children alike.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h15m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Stir together cream cheese, 1/2 cup granulated sugar, lemon zest, and egg until smooth. Toss blueberries with 1/4 cup granulated sugar, lemon juice, and flour.
- Lay 1 dough round on a parchment-lined baking sheet and cut into quarters. Spoon 1 heaping tablespoon cream cheese mixture into center of each quarter. Spoon 2 tablespoons blueberry mixture on top. Brush edges with cream and bring opposite corners together to form triangles; trim if needed. Crimp edges to seal, brush tops with cream, and sprinkle with sanding sugar. Repeat with remaining dough round and fillings. Cut a small vent in each pie and bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool completely on wire racks before serving.
Nutrition Facts : Calories 722 g, Fat 44 g, Fiber 2 g, Protein 8 g, SaturatedFat 18 g
SHELLY HOSPITALITY'S BLUEBERRY TURNOVER HAND PIES
Portion control and flavor without a whole pie! Enjoy.
Provided by Shelly Hiddleson
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.
- Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.
- Bake in preheated oven until browned, 18 to 20 minutes.
Nutrition Facts : Calories 255 calories, Carbohydrate 33.5 g, Cholesterol 18.6 mg, Fat 12.5 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 3.1 g, Sodium 196.1 mg, Sugar 16.2 g
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