Blueberry pie is a longtime summer favorite of mine. I will eat it for breakfast, for brunch, for an afternoon pick-me-up with a milk-heavy cup of coffee, or hidden under vanilla ice cream for dessert after any meal.
But the line has to be drawn somewhere. And that line is between me and making an entire pie for just myself.
Hand pies are much more reasonable for individual servings, and a very good way to get your favorite pie fix without being stuck eating an entire pie by yourself (how horrible that would be…).
I also like hand pies for being easily portable and not-embarrassing-to-eat finger food. Desserts that don’t require serving utensils or plates or silverware are my favorite for casual summer gatherings!
You can use fresh or frozen blueberries for this. AND ALSO you can use this method with any fruit, don’t feel limited to blueberries. You can even do this method with savory pies.
Store bought pie crust makes these so easy, but if you feel so inclined to make your own, you can find my favorite recipe here.
Blueberry Hand Pies
- 2 (9-inch) pie crusts
- 1 cup blueberries (fresh or frozen will work)
- 3 tablespoons sugar, plus additional for sprinkling
- 2 tablespoons flour, plus additional for work surface
- 2 teaspoons lemon juice
- 1 egg yolk, beaten with 2 teaspoons water (for egg wash)
- Preheat oven to 375. Line a baking sheet with parchment paper.Combine blueberries, sugar, flour, and lemon juice in a bowl. Roll out each sheet of pie dough on a lightly floured surface. Cut each sheet into 6 squares, roughly 4 by 4 inches, for a total of 12 squares of dough. Discard scraps. Spoon a mounded tablespoon of the blueberries onto each dough square. Using your finger, lightly brush the border of each square with water. Fold in half and seal with a fork. Transfer to prepared baking sheet. Cut slits in the top of each pie and brush lightly with egg wash. Sprinkle with additional sugar. Bake 25-30 minutes, until pies are golden brown and filling is bubbling.
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