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Blueberry Hand Pies
Mandy

Blueberry Hand Pies

Easy little half moon pies filled with cinnamon and lemon blueberries, brushed with egg wash and sprinkled with raw sugar.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 7 hand pies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 refrigerated pie crust
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 1/4 cup raw sugar
  • 1 teaspoon cinnamon
  • 1 egg whisked with 1 teaspoon cold water for egg wash
  • raw sugar for dusting the tops

Method
 

  1. Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper.
  2. In a large bowl, combine the blueberries, sugar, cinnamon and lemon juice. Stir and set aside.
  3. Roll out the pie crust on a floured surface and cut it into 6 inch circles, using a cereal bowl as a guide. You should get 6 to 8 circles.
  4. Place the circles on the prepared cookie sheet and spoon a few tablespoons of the blueberry mixture onto one half of each circle.
  5. Fold the crust over to form a half circle and crimp the edges with a fork.
  6. Brush the tops with egg wash, sprinkle with raw sugar and cut a small vent in each pie with a knife.
  7. Bake for 30 minutes, or until golden brown.

Notes

Makes 6 to 8 hand pies. Lovely with a scoop of vanilla ice cream.