Description
Easy mini blueberry hand pies perfect for a fun summer baking activity with kids.
Ingredients
Scale
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar, plus more for sprinkling
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 package (14.1 ounces) refrigerated pie crusts
- 1 large egg, beaten
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, combine blueberries, sugar, cornstarch, and lemon juice. Stir gently to coat the blueberries.
- Unroll the pie crusts on a lightly floured surface. Use a 3-4 inch round cutter (or the rim of a glass) to cut out circles.
- Place a tablespoon or two of the blueberry filling onto one half of each circle.
- Brush the edges of the crust with the beaten egg.
- Fold the other half of the circle over the filling, creating a half-moon shape. Press the edges together gently to seal, then crimp with a fork.
- Place the hand pies on the prepared baking sheets. Brush the tops of the pies with the remaining beaten egg and sprinkle with a little sugar.
- Cut a few small slits in the top of each pie to allow steam to escape.
- Bake for 15-20 minutes, or until the crust is golden brown and the filling is bubbling slightly.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them first.
- You can use other fruits like raspberries or cherries.
- Get the kids involved in cutting out the circles and filling the pies.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American