Imagine biting into a perfectly golden, flaky crust that crumbles delicately, revealing a burst of sweet, juicy blueberries that dance on your taste buds. These Easy Mini Blueberry Hand Pies are not just a dessert; they're a miniature culinary adventure that transforms ordinary moments into extraordinary memories. Whether you're a baking novice or a seasoned pastry chef, these adorable hand pies promise to impress and delight with their irresistible charm and mouthwatering flavor.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 hand pies
Ingredients
- 1 package refrigerated pie crusts
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a medium mixing bowl, combine fresh blueberries, sugar, cornstarch, and lemon juice. Gently mix until blueberries are evenly coated with the sugar mixture.
- Unroll the refrigerated pie crusts on a clean, lightly floured surface. Using a 3-inch round cookie cutter or glass, cut out circles from the pie crust.
- Place approximately 1 tablespoon of the blueberry filling in the center of each pie crust circle, being careful not to overfill.
- Fold the edges of the pie crust over to create a half-moon shape, pressing the edges together with a fork to seal completely.
- In a small bowl, beat the egg and create an egg wash by whisking until smooth.
- Brush the top of each hand pie with the egg wash, which will help create a golden, shiny crust.
- Use a sharp knife to cut 1-2 small slits on the top of each hand pie to allow steam to escape during baking.
- Arrange the hand pies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 18-20 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature. Optional: dust with powdered sugar before serving.
Tips
- Choose Fresh Blueberries: For the best flavor, use ripe, plump fresh blueberries. If fresh aren't available, frozen blueberries work well too, but make sure to thaw and drain them first.
- Keep Your Pie Crust Cold: Cold pie crust creates flakier, more tender hand pies. If the dough becomes too warm while working, refrigerate it for 10-15 minutes.
- Don't Overfill: Resist the temptation to add too much filling. Overfilling can cause the pies to burst during baking and make sealing difficult.
- Seal Edges Thoroughly: Use a fork to crimp the edges firmly, preventing the filling from leaking during baking.
- Egg Wash Technique: For a professional-looking golden shine, apply the egg wash evenly and don't be afraid to do a double coat.
- Steam Slits are Crucial: Those small slits on top aren't just decorative—they allow steam to escape and prevent your hand pies from becoming soggy.
- Cooling is Key: Let the hand pies cool slightly before serving to allow the filling to set and prevent burning your mouth.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 20mg
