Mini Blueberry Hand Pies
I am still in Pi Day mode over here, so I am dishing out another fun recipe! This sweet Southern classic is delicious and easy to make. It is still a little chilly outside, but making these got me so excited for warmer weather. Blueberries are one of those things that make me dream of late summer. Enjoy!
INGREDIENTS:
1 Pie Crust (rolled out)
1 Circular Cookie Cutter
½ Cup sugar
3 Tablespoons Cornstarch
½ Teaspoon Cinnamon
1 Tablespoon Lemon Juice
2½ Cups Blueberries
Dash of Salt
1 Egg yolk
Tablespoon of Milk
DIRECTIONS:
Pre-heat oven to 375 degrees (or according to package directions if you purchased your dough.)
In a medium bowl, mix together; sugar, cornstarch and cinnamon.
In a separate bowl, mix blueberries with lemon juice until fully coated.
Combine the sugar mixture with the blueberries and mix well. They should be fully coated.
Whisk egg yolk and milk for egg wash.
Roll out your pie crust and cut out each circle. Fill the center of each circle with 1/2 tablespoon of blueberry mixture. Brush your edges with the egg wash. Next, you will fold the dough circles in half, pressing them together with a fork to seal the edge. Brush the tops with the egg wash.
Sprinkle tops of hand pies with sugar. Next, cut small X slits on the top of the hand pie.
Bake for 20 minutes or until hand pies have turned golden brown and bubbly.
Remove from the oven and let them rest for 5 minutes, enjoy!
