Blueberry Mango Hand Pies Recipes

EASY BLUEBERRY HAND PIES

Easy Blueberry Hand Pies image

Provided by Kelly Senyei

Categories dessert

Time 35m

Yield 16 to 20 small hand pies

Number Of Ingredients 7

Ingredients

Flour, for dusting
One 14.1-ounce box refrigerated pie crust (2 crusts total)
2 cups blueberries
3 tablespoons sugar
2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice
1 large egg
Sanding sugar, optional

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-MANGO HAND PIES

Blueberry-Mango Hand Pies image

No fork is required to eat these delicious hand pies that marry mango and blueberries. Bonus: You can make them ahead and freeze for later!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 10

Number Of Ingredients 13

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 cups fresh or frozen (thawed) blueberries
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon grated lemon peel
1 tablespoon lemon juice
3/4 teaspoon ground ginger
1 mango, seed removed, peeled and thinly sliced or 1 1/2 cups well-drained mango slices (from 20-oz jar)
1 egg
2 tablespoons whipping cream or milk
1 cup powdered sugar
2 to 4 teaspoons water
1 teaspoon almond extract

Steps:

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. On well-floured surface, roll 1 pie crust to 15 x 10-inch rectangle about 1/8 inch thick. Cut into 5 rows by 2 rows. Repeat with second pie crust.
In medium bowl, crush 1/2 cup of the blueberries with fork. Add granulated sugar, cornstarch, lemon peel, lemon juice and ginger; stir to combine. Stir in remaining 1 1/2 cups blueberries.
Cut mango slices in half; evenly arrange slices on 10 of the pastry rectangles. Top each with heaping tablespoon of blueberry mixture, leaving 1-inch border around edges. Place remaining 10 pastry rectangles on fruit-topped rectangles; press edges firmly with fork to seal. Cut slits in top crust. Place pies on cookie sheet. In small bowl, beat egg and whipping cream. Brush over pies.
Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool at least 1 hour before serving.
In small bowl, mix powdered sugar with enough water to make thin glaze. Stir in almond extract. Drizzle glaze over pies.

Nutrition Facts : Calories 300, Carbohydrate 47 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Pie, Sodium 220 mg, Sugar 25 g, TransFat 0 g

BLUEBERRY HAND PIES

Blueberry Hand Pies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 9

Ingredients

3 cups blueberries
1/2 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons lemon zest plus juice of 1/2 lemon
1 teaspoon vanilla extract
3 sheets frozen puff pastry (from two 17.3-ounce packages, such as Pepperidge Farm), thawed
1 large egg beaten with 2 tablespoons water
2 cups powdered sugar
1/2 teaspoon vanilla extract

Steps:

For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.

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