Blueberry Hand Pies
This recipe takes all of the deliciousness of a blueberry pie and bakes it into a handheld pastry crust.
PREP TIME: 25 MIN
1 batch All Butter Pie Crust
frozen wild blueberries or fresh blueberries
fresh lemon juice
COOK TIME: 45 MIN
White Scribbled Underline
First, you have to make the pie dough. The dough needs to chill overnight.
Next, the filling needs to be prepared. This can be up to 7 days ahead of time. Just make sure it is chilled thoroughly before you assemble the pies.
Like any pie, you'll need to roll out and cut out your dough. This recipe is based on a 4″ round hand pie. But you could also make them square if you want.
it’s time to assemble: brush an eggwash around the edges and add ¼ cup of the blueberry filling in the middle.
Place a circle of pie dough over the top and press down on the edges to seal the two pieces together. Then crimp.
Briefly freeze the assembled pies before baking in a 400ºF oven until lightly golden all over.
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