Blueberry-Coconut Mini Hand Pies are easy, full of flavor, and the perfect individual serving size!
My blogging buddy, Betsy of JavaCupcake, is getting ready to say goodbye to her husband. He’s being deployed for nine months. Nine months, friends. I whine and complain when Paul has to travel for five days. Tell me that’s not a big, fat dose of perspective.
Needless to day, Betsy isn’t exactly in the mood for baking, photographing, and writing right now. So she asked me to help her out.
I love pie – probably as much as Betsy loves cupcakes – all restraint is out the window if it’s sitting in front of me. And I make no apologies for that! Cream pies and fruit pies are among my favorites and I find anything in mini form or portable makes me uber happy.
So I made blueberry hand pies for you today.
Using pre-made pie crust makes these ridiculously easy, but you could certainly use homemade. Either way, sweet and delicious!
Blueberry-Coconut Mini Hand Pies
- 1/2 cup fresh blueberries
- 1/3 cup sweetened shredded coconut
- 1/2 tablespoon corn starch
- 1/8 teaspoon salt
- 1/2 tablespoon lemon juice
- 1 egg
- splash of milk
- 14 ounce box refrigerated Pillsbury pie crusts
- 2 tablespoons blueberry or blackberry jam
- turbinado sugar
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, toss together the blueberries, coconut, corn starch, salt, and lemon juice.
- In another small bowl beat together the egg and milk.
- Sprinkle some flour on a large cutting board and carefully unroll the pie crusts and place on board. Using a cookie cutter or tumbler glass with a 4-inch circumference, cut dough into 8 circles. (Combine the scraps, roll out, and cut 4 more circles.)
- Spread a scant teaspoon of jam on one side of each dough circle, not quite to the edge.
- Place a tablespoon of the blueberry mixture in the center of 6 of the dough rounds; place remaining 6 rounds on top of fruit to enclose. Using a fork, press to seal.
- Transfer pies to the parchment paper, about 2 inches apart. Brush the tops with the egg wash, sprinkle with the turbinado sugar, and slice two small vents in the tops.
- Bake for about 30 minutes until golden brown. Serve warm or at room temperature.