Description
These Blueberry Hand Pies are flaky, golden mini pies filled with a sweet and tangy blueberry filling. Easy to make with refrigerated crust, they are perfect for snacks, desserts, or gatherings.
Ingredients
1 (14 oz) package refrigerated pie crusts
1 cup blueberries (fresh or frozen)
2 tablespoons granulated sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1 teaspoon cornstarch
1 large egg
2 tablespoons milk
2 tablespoons coarse sugar
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2.
3. Roll out pie crusts and cut into small circles using a round cutter.
4.
5. Mix blueberries, sugar, lemon juice, lemon zest, and cornstarch.
6.
7. Place filling in center of half the circles, leaving a border.
8.
9. Mix egg and milk; brush edges and top with another circle.
10.
11. Seal edges with fork and cut slits on top.
12.
13. Brush tops with egg wash and sprinkle sugar.
14.
15. Bake for 15–18 minutes until golden brown.
16.
17. Cool slightly and serve.
Notes
Do not overfill pies.
Seal edges well to prevent leaks.
Chill before baking for flakier crust.
Serve warm for best taste.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American