Mini Blueberry Hand Pies made with pie crust and homemade blueberry jam is a perfect treat for breakfast or dessert.
Hand Pies are getting more popular. They come in different shapes and forms, sweet and savory.
This is a great recipe if you don’t have too much time but want to make something delicious. The blueberry jam you can make a day before and keep refrigerated. For the pie crust, you can use homemade, or just used one from a store.
Please, also check these recipes:
How to make Blueberry Jam
This is my favorite part! You can use this delicious blueberry jam not only for hand pies, but pretty much for anything, like toasts, scones, or even a filling for a cake!
It takes about 10 minutes to make, but you want to let it cool off before using it.
Thoroughly rinse your fresh blueberries and put them in a sauce pan. Add granulated sugar, lemon zest and lemon juice and cook it over medium heat for about 10 minutes until the blueberries release all the juices and cook down. When the sauce starts boiling, reduce the heat a bit and let it simmer.
After a total of 10 minutes cooking, the sauce should be done, reduce the heat to low.
Mix cornstarch with a tablespoon of water and add it to the sauce. Stir well and cook for a couple of minutes. It should thicken up.
Remove the sauce from the heat and let it cool off for about an hour. When it cools off completely, it should thicken up even more.
How to make Blueberry Hand Pies
When ready to bake, preheat the oven to 425°F. Line a cookie sheet with parchment paper and set aside.
Roll out the pie dough, and using a cookie cutter (about 4-5 inches in diameter), cut out the dough. You can gather all the scraps and re-roll the dough, then cut out more circles. You should have 9 circles total.
Place half of them on a cookie sheet and scoop a tablespoon of blueberry filling on each circle.
In a small bowl, whisk an egg with a tablespoon of water for egg wash. Brush the edges of the circles with filling. This step will help you to stick the layers so the filling won’t leak.
With a small paring knife, make four small slits in the center of the other half of the circles. Place them on top and slightly press the edges.
Using a fork, press the edges of the hand pies. That will secure them, so they won’t split while baking.
Use the same egg wash and brush the top of the pies. Top them with a little bit of sugar.
Bake at 425°F for about 18-20 minutes, or until the hand pies are beautiful golden/brown color.
Let them cool off before serving.
Mini Blueberry Hand Pies made with pie crust and homemade blueberry jam is a perfect treat for breakfast or dessert.
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- lemon zest from 1 lemon
- 1 tablespoon lemon juice
- 1 1/2 tablespoon cornstarch
- 1 pack pie crust (2 sheets)
- 1 egg, for egg wash
- 2 tablespoons granulated sugar, for topping
In a saucepan, mix blueberries, granulated sugar, lemon zest and lemon juice and cook it over medium heat for about 10 minutes until the blueberries release all the juices and cook down. When the sauce starts boiling, reduce the heat a bit and let it simmer.
After a total of 10 minutes of cooking, the sauce should be done, reduce the heat to low.
Mix cornstarch with a tablespoon of water and add it to the sauce. Stir well and cook for a couple of minutes until it thickens up.
Remove the sauce from the heat and let it cool off for about an hour.
When ready to bake, preheat the oven to 425°F. Line a cookie sheet with parchment paper and set aside.
Roll out the pie dough and, using a cookie cutter (about 6 inches in diameter), cut out the dough. You can gather all the scraps and re-roll the dough, then cut out more circles. You should have 9 circles total.
Place half of them on a cookie sheet and scoop a tablespoon of blueberry filling on each circle.
In a small bowl, whisk an egg with a tablespoon of water for egg wash. Brush the edges of the circles with the filling. This step will help you to stick the layers so the filling won’t leak.
With a small paring knife, make four small slits in the center of the other half of the circles. Place them on top and slightly press the edges.
Using a fork, press the edges of the hand pies. That will secure them, so they won’t split while baking.
Use the same egg wash and brush the top of the pies. Top them with a little bit of sugar.
Bake at 425°F for about 18-20 minutes, or until the hand pies are beautiful golden/brown color.
Let them cool off before serving.
If you make this recipe, I would love to see your pictures on Instagram and Facebook! Please use hashtag #VeronikasKitchen
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