Blueberry Hand Pies
I don't think it's any secret I love pie. Just about any kind of pie will do. I even on occasion make hand pies. They are a little time-consuming, but so cute! These blueberry hand pies are a seasonal favorite of mine.
Servings: 12 servings
Equipment
- baking sheet, rolling pin, biscuit cutter, pastry brush, sharp scissors
Ingredients
- 1 recipe pie dough See notes
- 2 cups blueberries
- 2 tablespoons sugar You can always use less if you prefer. I was using a sweetened cream cheese icing, so I didn't need it too sweet. I also don't like overly sweet desserts too.
- 2 tablespoons flour or cornstarch I used flour in this recipe. You can always use cornstarch if you want a thicker filling.
- 1 egg
- 1 tablespoon milk
- flour this is for dusting your surface, so that will depend on how much you want to use. I used about 2 tablespoons
Cream Cheese Drizzle
- 3 tablespoons cream cheese, softened
- 1 tablespoon powdered sugar If you like it sweeter, go ahead and add more sugar
- ½ teaspoon vanilla
- milk add this to achieve the consistency you are looking for in your glaze
Instructions
- About 15- 30 minutes before baking, pull your dough from the fridge and set it on the counter to soften just a touch. If you are using a store bought crust, disregard this step.
- Preheat oven to 385 degrees. Line a baking sheet with parchment and set aside.
- Mix egg and milk in a small bowl and set aside. This is your egg wash.
- Roll pie dough to ⅛ inch thick on a lightly floured surface. You don't want to have this too heavily floured as the dough will absorb too much flour and become tough. So, use what you need, but not too much.
- Cut your circles as close as you are able to avoid waste. I used a 3-inch biscuit cutter to cut mine. I like to dip in the flour, then cut. It keeps the circles from sticking. Place half the circles on the baking sheet. They don't spread much, so you won't need more than an inch between them.
- Fill the circles on the baking sheet with the blueberry filling. You want to make sure the filling stays in the middle of the circle. I used about 1 ½ tablespoon in mine.
- Brush egg wash around the edges of the circles on the parchment. Place another circle on top of the filled circles. You may need to stretch it just a touch to get the circle to cover the bottom. Press closed with your fingers first. Next, crimp with a fork. With the flaky dough I use, the fork crimps won't hold their shape in baking, but it will help to keep the filling in.
- Brush the top with the egg wash. I used a pair of sharp scissors and snipped the top for vent. Those berries will release a lot of steam when they start baking.
- Now, place in oven on the middle shelf.Bake until they are a deep golden brown and the blueberries have started to leak from the pies.
- If you are using the cream cheese glaze, you can drizzle right away or wait until they are cooled slightly. We have done it both ways and like it both ways. This will be a personal preference. Now, sit back and enjoy. You deserve it!
Cream Cheese Drizzle
- Combine the cream cheese, powdered sugar, vanilla and 1 tablespoon milk. Mix on high speed until smooth. Add more milk to achieve the desired consistency.
Video
Notes
Note about Pie Dough. If you prefer to make homemade dough, try this partial wheat pie dough.
- Assemble hand pies on the baking sheet so you need to transfer them.
- Cut a hole into the top to vent the steam.
- Hand pies need to cool a bit before eating. The filling on the inside can be quite hot.
- Seal the edges well. Using the egg wash as glue and crimping the edges ensures all the filling stays inside.