Description
Delicious homemade blueberry hand pies filled with fresh blueberries and a hint of lemon. Perfect for a sweet treat!
Ingredients
Scale
- 1 14 ounce package of refrigerated pie crusts
- 1 cup blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 teaspoon cornstarch
- 1 large egg
- 2 tablespoons milk
- 2 tablespoons coarse sugar (turbinado or sanding sugar)
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper and set aside.
- Lightly flour a smooth work surface and roll out the crusts.
- Use a 2 inch round cutter to cut out as many circles as you can. Lightly flour the cutter to avoid sticking. Gather the leftover crust and roll out. Cut as many circles as you can again. Don’t reroll scraps more than once.
- In a medium bowl, stir together the blueberries, sugar, lemon juice, lemon zest and cornstarch.
- Spoon the filling onto the center of half of the pie circles, ensuring to leave a ¼” border around the edge of each circle.
- Whisk together the egg and milk in a small bowl until well combined.
- Brush the edges of the circles with the blueberry filling with the egg wash and place another circle on top. Use a fork to crimp the edges of all the pies. Cut a few slits in the top of each pie to allow steam to escape.
- Brush the top of the pies with egg wash and sprinkle with sugar. Place the pies on the prepared baking sheet and bake for 15 to 18 minutes or until golden brown. Enjoy warm with ice cream or let cool.
Notes
- Ensure not to reroll the pie crust scraps more than once for best texture.
- These pies are best enjoyed warm but can be stored in an airtight container for later.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg