Blueberry Hand Pies

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Forget about the forks and just use your hands for these Blueberry Hand Pies. With a golden, flaky crust and juicy blueberry filling, they’re just as good as traditional blueberry pie, but take less time to make, portable, and without the fuss!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: blueberry hand pies, hand pies

Servings:

Ingredients

1/2 cup fresh blueberries
1/3 cup sweetened shredded coconut
1/2 tablespoon cornstarch
1/8 teaspoon salt
1/2 tablespoon lemon juice
1 egg
splash of milk
2 homemade pie crusts (or a 14 ounce box refrigerated pie crusts)
2 tablespoons blueberry or blackberry jam
turbinado sugar

Instructions

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, toss together the blueberries, coconut, cornstarch, 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 fruit 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.

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