Mini Blueberry Hand Pies

Instructions

Pie Crust

Make a batch of pie crust according to instructions. Refrigerate overnight.

Alternatively, this recipe can be made with a store-bought pie crust.

Blueberry Pie Filling

Place the blueberries, sugar, lemon juice and zest into a large skillet. 

NOTE: Swap in 3 cups or apples, apricots, cherries, or peaches.

Heat over medium-high heat until mixture comes to a boil. 

Continue to heat until sugar is dissolved and berries are broken down. Reduce the heat if necessary. 

Once the mixture begins to thicken add the cornstarch slurry. (Make the slurry by adding water to the corn starch and mixing until it is a thin paste and has no lumps.)

Bring the mixture to a boil. Increase the heat if necessary. 

Boil until the fruit mixture begins to thicken. 

Remove from heat and let the fruit mixture cool. 

Place in an airtight container and refrigerate overnight. 

Assembly

Remove the pie dough from the refrigerator. Let is warm slightly for about 10 to 20 minutes before rolling out.

Prepare several baking sheets by lining them with parchment paper or a silpat. 

Tear or cut the pie crust into two equal pieces. Roll one section into a ball and then out to a thickness of about of an inch. 

Cut the dough into rounds using the round pastry cutter and place onto parchment paper. 

Add about a teaspoon of filling to each mini pie. 

Wash the edges with an egg wash using your finger or a small brush.

Fold over the pie dough and crimp with a fork. 

Wash the entire surface of the pastry with egg wash and sprinkle with turbinado sugar. 

Place the hand pies into the fridge and preheat the oven. The colder the pie dough is when it goes into the oven, the flakier the pie crust will be after baking.

Baking

Preheat the oven to 450

Pierce the top of each hand pie with a sharp knife to vent it while baking.

Bake for 12-15 minutes. Oven temperatures vary so watch your first batch closely

Dessert