Easy Blueberry 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 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.

SHELLY HOSPITALITY'S BLUEBERRY TURNOVER HAND PIES

Shelly Hospitality's Blueberry Turnover Hand Pies image

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

Ingredients

2 pie crust pastries
1 cup frozen blueberries
½ cup white sugar
1 teaspoon ground cinnamon
1 egg, beaten
¼ cup turbinado sugar (such as Sugar in the Raw®)

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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