Shelly Hospitality's Blueberry Turnover Hand Pies recipe

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Ingredients

2 pie crust pastries
1 cup frozen blueberries
½ cup white sugar
1 teaspoon ground cinnamon
1 egg, beaten
¼ cup turbinado sugar (such as Sugar in the Raw®)

Nutrition Info

255 calories
carbohydrate: 33.5 g
cholesterol: 18.6 mg
fat: 12.5 g
fiber: 1.8 g
protein: 3 g
saturatedFat: 3.1 g
servingSize: -
sodium: 196.1 mg
sugar: 16.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. 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.

  3. 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.

  4. Bake in preheated oven until browned, 18 to 20 minutes.

Recipe Yield

10 hand pies

Recipe Note

Portion control and flavor without a whole pie! Enjoy.

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