Fresh Blueberry Hand Pies

 These fresh blueberry hand pies are a sure crowd-pleaser. A friend of ours came to visit last week and brought us a boatload of fresh blueberries.

I wanted to make something quick with these fresh blueberries so I decided on these hand pies. The first thing I did was make my pie crust. 

Pie Crust Ingredients:

2-2/3 cups of all-purpose flour

1 cup Crisco (Chilled)

1/2 teaspoon salt

8 to 10 tablespoons ice water

1. In a medium mixing bowl, add the flour and salt
2. Cut the chilled Crisco into smaller pieces and add to the bowl. I used my KitchenAid Stand Mixer.
3. Using the dough hook turn the mixer at low speed.
4. Begin adding the ice water one tablespoon at a time.
5. Continue on low speed until a ball of dough forms. If you have to use more water that's okay.
6. Divide the dough into 2 equal parts. Wrap each with plastic wrap and refrigerate for 30 minutes or more.

While the pie crust was in the refrigerator it was time to make the blueberry filling. This filling was so easy to make and can be used for pie filling also. I had some of the filling leftover and our grandson loved it on his waffles.

Blueberry Filling Ingredients:

4 cups of fresh blueberries (Divided)

3/4 cups sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1/4 cup cold water

1 tablespoon butter

1 tablespoon lemon juice

1. In a medium saucepan, add the sugar, cornstarch, water, and salt.
2. Over medium heat stir until all is combined.
3. Add 3 cups of blueberries and continue to stir.
4. Bring this to a boil and cook for 2 to 3 minutes Until the filling thickens.
5. Remove from the heat and add 1 cup of blueberries, butter, and lemon juice.
6. Stir until all is combined and let the filling cool.

Now it's time to roll out the pie crust. I rolled the pie crust between two pieces of wax paper to about 1/8-inch thick. Use a cookie cutter to cut 4-inch circles. Place one tablespoon of the blueberry filling in the middle, fold it over and crimp the edges with a fork.

Next, press a fork in the middle of each hand pie to create venting. Place them on a cookie sheet lined with parchment paper. Before baking, beat two egg whites and brush over the top of each one. Then, sprinkle sugar over the top.

Preheat your oven to 350 degrees and bake on center rack for 20 to 25 minutes until they are golden brown.

These little treats a perfect for breakfast, lunch, dinner, or just an anytime snack.

You might also like these Fresh Lemon Hand Pies

As always thanks for stopping by and I hope you enjoy it!