Blueberry Hand Pies

Prep Time:

20m

Bake/Cook Time:

20m - 25m

Yield:

10-12 hand pies

Blueberry Pie is a classic summer recipe, but sometimes you want the pie without the mess. The solution is this Blueberry Hand Pies recipe. Blueberry Hand Pies are a handheld version of your favorite classic American pie. All the flavor and taste, no fork required! Made with a buttery, flaky crust and homemade blueberry pie filling, these are always a hit at backyard BBQs and taste just like summer. Feel free to dip the pie in softened vanilla ice cream for and extra layer of fun.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 pie crust recipe or refrigerated pie crust
2 cups blueberries, fresh or frozen
1/3 cup Imperial Sugar Extra Fine Granulated Sugar
3 tablespoons corn starch
1 tablespoon lemon juice
Pinch of salt
1 large egg
1 teaspoon cold water
Imperial Sugar Gold n Natural Turbinado Sugar for decoration (optional)

Directions

Add blueberries to a large pot. Add sugar, corn starch, lemon juice, and salt.
Cook over medium-high heat, stirring frequently, until blueberries have released their juices and corn starch thickens and turns translucent. Remove from heat and cool completely.
Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Set aside.
Roll out pie dough on a lightly floured surface until approximately 1/8-inch thick. Cut out large circles using a large round cutter.
Spoon 1-2 tablespoons pie filling into center of each circle of pie dough. Fold dough over and press with tines of a fork to seal. Transfer to baking sheets. Repeat with remaining pie dough and filling.
Whisk egg and cold water in a small bowl. Brush each hand pie with egg wash using a pastry brush. Cut a slit in top of each hand pie to vent. Sprinkle each hand pie with turbinado sugar for decoration if using.
Bake for 20-25 minutes until golden brown on top. Remove from oven and cool before enjoying.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.

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