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Blueberry Hand Pies
Meet blueberry hand pies, aka the everyday gal’s pie. These hand-held treats pack all the delicious, traditional blueberry pie flavors you love into a fun-sized, grab and go dessert perfect for everything from summer picnics to lazy beach days. The best part is the entire recipe takes less than one hour, so any day - no matter how crazy or busy - can be a homemade pie day. -@busygirlbaking

Recipe

Prep time 40mins
Cook time 15mins
Yield: Serves or Makes 12
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ingredients

  • 1 (14 ounce) package refrigerated pie dough
  • 11/2 cups fresh blueberries
  • 1 lemon, zested (1 teaspoon) and juiced (1 1/2 teaspoons)
  • 1/4 cup packed brown sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon cinnamon
  • 1 pinch salt
  • 4 tablespoons turbinado sugar
  • 1 large egg
  • 1/4 cup milk, divided
  • 11/2 cups confectioners sugar
  • 2 teaspoons vanilla extract

Method

  • Step 1

    Preheat oven to 450ºF and line one cookie sheet with parchment paper. Rinse and dry blueberries, removing any stems.

  • Step 2

    In a small bowl, prepare your egg wash by whisking egg and 2 tablespoons milk together. Set aside.

  • Step 3

    In a medium bowl, mix blueberries, lemon juice, lemon zest, brown sugar, cornstarch, cinnamon, and salt. Set aside.

  • Step 4

    Remove pie dough from refrigerator and microwave for 10 seconds (if you try to unroll the dough when it is too cold, it will break). Lightly flour a cool work surface and unroll one piece of dough on top. Using a rolling pin, gently roll-out pie dough so it’s a little thinner (3-4 strokes in each direction is sufficient). Thinning the dough helps create a better pie crust-to-filling ratio.

  • Step 5

    Using a 3 1/2-inch cookie cutter or cup, cut out dough circles. Repeat with second piece of dough, re-rolling scraps as needed to cut additional circles. Ensure you have an even number of dough circles.

  • Step 6

    Spoon 1 heaping tablespoon of blueberry filling (ensure you get some of the brown sugar sitting at the bottom of the bowl) into the center of half of your dough circles. Apply a light layer of egg wash around the edges of the circle using a pastry brush or your finger. Place a dough circle on top of the blueberry filling, using your fingers to gently press the edges of the two sides together. Seal edges further using a fork. Repeat until all hand pies are sealed.

  • Step 7

    Brush the top of each hand pie with egg wash and sprinkle with turbinado sugar. Cut 2 small slits to allow steam to escape when baking, then place on lined baking sheet. Bake for 15-17 minutes, or until hand pies are golden brown and the filling is bubbling.

  • Step 8

    While pies are baking, create your vanilla glaze by whisking together confectioners sugar, 2 tablespoons milk, and vanilla. If the glaze is too thin, add more confectioners sugar. If the glaze is too thick, add more milk.

  • Step 9

    Allow pies to cool for 10-15 minutes, then drizzle with vanilla glaze.

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