Blueberry Hand Pies

These Blueberry Hand Pies, are loaded with blueberry flavor wrapped in a flaky crust, for a delicious dessert that everyone will love!

Course Desserts & Sweets

Cuisine American

Keyword blueberry hand pies, blueberry pie, mini blueberry pie

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 585kcal

Author Lisa O'Driscoll

Equipment

Wilton Heart Shaped Cookie Cutters

Ingredients

1 package refrigerated pie crust
1/2 cup blueberry pie filling
1 egg
1 tbsp powdered sugar

Instructions

Preheat oven to 425 and spray baking sheet with cooking spray.
Sprinkle flour on cutting board and unroll one of the pie crusts.
1 package refrigerated pie crust
Use a 5" cookie cutter to cut four heart shapes, then repeat with the second pie crust.
Place four of the crusts on the baking sheet. Drop two tablespoons of filling in each one. Be sure not to spread all the way to the edges or the crust won't stay together.
1/2 cup blueberry pie filling
Whisk the egg and brush around the edges of the crust (this helps seal it).
1 egg
Top with the second crust and seal by pressing the edges with a fork.
Use a sharp knife and to cut slits in the top of each.
Use a pastry brush to brush the pies with egg.
Bake until pies turn a golden brown, approximately 10 minutes.
Let cool and use a sifter to sprinkle with powdered sugar.
1 tbsp powdered sugar

Notes

Have fun mixing it up with different pie filling! This recipe also works great with cherry, apple, pumpkin filling and any other flavor you want to try!

Nutrition