“Blueberry Hand Pies”

I found some of the sweetest blueberries and would you believe at a great price. So because of the large quantity I purchased I had some left and enough to make my Blueberry Hand Pies. I’ve been loving my fruit this Summer and these little hand pies fit the bill. Who doesn’t love an easy dessert plus a little sweet treat for the kiddos? Perfect for lunches or after school snacks.

Blueberry Hand Pies

This recipe is kid-tested and Mom-approved and so easy to make. Take advantage of this sweet fruit by mixing the berries with blueberry jam. No need to add any extra sugar which I love. Add in lemon zest, a hint of ground nutmeg and cornstarch for a thickener while baking.  Be gentle when stirring berry mixture as you want to keep berries whole.

Blueberry Hand Pies

For the crust, you can do one of two things yet have the same results. Make pie dough from scratch or for quicker preparation purchase store-bought crust. Just bring it to room temperature before cutting shapes. Next, cut pie shapes and fill half of the crust shapes with one flatware tablespoonful of filling. Moisten edges with beaten egg and place top crust on, pressing to seal. Crimp edges with fork to completely seal and lastly brush with milk and sprinkle with sugar, If desired, cut slits in top to release steam while baking. Refrigerate pies on a parchment-lined jelly roll baking sheet for 20 minutes or until ready to bake. When ready to bake, heat oven to 400 degrees. Bake 20 – 25 minutes or until golden brown. Remove from oven and enjoy warm or at room temperature.

Blueberry Hand Pies

These little Blueberry Hand Pies remind me of my childhood with Mom’s homemade hand pies. Mom would have them for my sister and I after school or as a little something sweet after dinner. You can prepare these pies for yourself and your family any day of the week. But most importantly, it’s such a great way to take advantage of fresh fruit.

Also, let your kids be the stars in the kitchen by using other cutter shapes. Be adventurous and creative with this recipe. Also try your hand at using other berries like strawberries, blackberries, and raspberries. Perfect for our last big Summer holiday, Labor Day. Enjoy!

Blueberry Hand Pies

Blueberry Hand Pies

2 cups fresh blueberries, washed

3/4 cups blueberry jam

Zest of 1 lemon

1/4 t. ground nutmeg

2 T. cornstarch

1 – double crust pie dough recipe or store-bought pie crust

1 egg, beaten with a drop of water

3 T. milk or cream, optional

3 T. granulated sugar, optional

Cover a jelly roll baking sheet with parchment paper and set aside. In a medium bowl, combine blueberries, blueberry jam, lemon zest, nutmeg, and cornstarch.

Use a 2 1/4-inch round cutter to cut out 24 crusts. Spoon a flatware tablespoonful of blueberry filling onto 12 crusts.

Brush outside edges with beaten egg and place other crust on top. Press to seal and crimp closed with a fork. Place pies on baking sheet.

If desired, brush top of pies with milk and sprinkle with sugar. Cut slits in top of pies to release steam while baking. Place pies in the refrigerator for 20 minutes. While pies are chilling, heat oven to 400 degrees.

Bake pies for 20 – 25 minutes or until golden brown.

Makes approximately 12 hand pies.

Note: Extra dough may be needed when using store-bought crust. Three rolls will make 14 pies.