Easy Blueberry Hand Pies

Happy 4th of July!! I'm always on the search to find recipes that are simple enough for every level of baker out there. I made these blueberry hand pies using store bought pie crust and they turned out better than ever. This recipe is perfect for those intimidated by baking because you really can't mess these up. Simply unroll the refrigerated pie crust, cut circles out, spoon the blueberry mixture in the center, fold over, press with a fork and bake! Oh, and serve warm with ice cream :)

This dress is from Maravea, started by my sweet friend Catherine Johnson. All of the sundresses are made in the USA and are inspired by the lowcountry. This is one of my favorite dresses because it is lined and 100% cotton. All dresses are 10% off with code July4!!

Pictures from my shoot with Julia Engel of Gal Meets Glam.

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Easy Blueberry Hand Pies

Yield: 12-14 pies

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

• 1 box refrigerated store bought pie crust
• 2 cups fresh blueberries
• Zest of 1 lemon
• Juice of half a lemon (1 tablespoon)
• ⅓ cup sugar
• Pinch of salt
• 2 tablespoons cornstarch
• 1 large egg + 1 tablespoon water, for brushing on dough
• Sugar for sprinkling

instructions:

How to cook Easy Blueberry Hand Pies

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Unroll pie dough and using a round cookie cutter or glass, cut 3-4 inch circles out of one sheet of dough. Gently roll up the remaining scraps of dough and roll it out again to make more rounds. Place rounds on the baking sheet.
3. In a bowl, mix together the blueberries, lemon zest and juice, sugar, salt and cornstarch. Stir to combine.
4. Scoop about a tablespoon of the blueberry mixture on the center of each round of dough. Fold dough over so the two edges meet and press with your fingers to seal. Grab a fork and press the back of it down on the edges to create a ripple and to seal the dough once more.
5. Whisk egg with water and brush the tops of the pies and sprinkle with sugar. Using a sharp knife, cut two small slices on the tops of each pie. Bake for 18-20 minutes or until golden brown on top. Serve warm with ice cream!

NOTES:

These pies are best served warm and fresh but can be stored in the refrigerator and warmed up before serving.

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