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Shelly Hospitality's Blueberry Turnover Hand Pies Popular Recipes

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Shelly Hospitality's Blueberry Turnover Hand Pies

"Portion control and flavor without a whole pie! Enjoy."

Ingredients :

  • 2 pie crust pastries
  • 1 cup frozen blueberries
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 egg, beaten
  • 1/4 cup turbinado sugar (such as Sugar in the Raw®)

Instructions :

Prep : 10M Cook : 10M Ready in : 30M
  • Preheat oven to 425 degrees F (220 degrees C).
  • Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.
  • Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.
  • Bake in preheated oven until browned, 18 to 20 minutes.

Notes :

  • I used a gadget like a stainless steel ravioli/pierogi/dumpling maker on one batch and they were a snap.

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