These delicious Easy Mini Blueberry Hand Pies are a perfect snack or dessert for the big and little kids in your house.
Full of fresh, nutritious blueberries, these cute, simple pies for busy people are just the thing for a make-ahead, back-to-school snack, a lunchbox treat or even a quick breakfast on the run.
Even if your kids are not too thrilled about the new school year, these flavorful snacks might just change their minds, especially if you let them help you make them.
Store bought pie crusts make these tasty little gems a breeze to prepare, and if you have any leftover blueberry filling, well let’s just say you won’t have any leftover after they get through; it’s irresistible! Someone in our house and I’m not saying who, ate all of the leftover blueberries and even though he vigorously denied it, the evidence was there, a small purple smear on his chin… Hmm, wonder who it could have been?
Looking for more back to school snack ideas, check out these yummy recipes: Butter Pecan Cookies, No Bake Oatmeal Balls, and Mixed Berry and Yogurt Popsicles.
Easy Mini Blueberry Hand Pies have a short list of ingredients which are: fresh blueberries, lemon juice and lemon zest, cornstarch, vanilla, sugar, salt, two pre-made or homemade pie crusts, flour, and an egg.
To make these tasty treats, gather your ingredients and preheat the oven to 425 degrees.
Add the blueberries, cornstarch, lemon zest, lemon juice, sugar, vanilla extract, and salt to a medium size bowl and stir to combine. Set aside.
Sprinkle the flour evenly on a cutting board and roll out the pie crusts. Use a 4-1/2 inch cutter and cut out 3 circles from each crust or 6 circles total.
Place the pastry circles on a baking sheet covered with parchment paper or a silicone non-stick baking mat.
Spoon 1-2 heaping tablespoon(s) of the blueberry mixture into the center of each pastry circle.
Gently fold over the edges of the pastry and crimp them gently (otherwise, they will unfold while baking and you will end up with a blueberry mess).
Whisk the egg and 1 Tbsp of water together. Use a pastry brush and brush the egg wash around the edge of each pastry.
Sprinkle the pastry crusts with a small amount of sugar and bake until they are golden brown and the filling is bubbly which should take approximately 15-20 minutes.
Remove from the oven and let cool. Serve warm or at room temperature.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings | 6 hand pies |
- 1 pint blueberries rinsed and drained
- 2 Tbsp cornstarch
- 1 tsp vanilla
- lemon zest from 1 lemon
- 1 Tbsp lemon juice
- 1/2 cup granulated sugar
- 1/4 tsp kosher salt
- 2 store bought refrigerated pie crusts or 2 homemade pie crusts
- 1 Tbsp flour
- 1 egg
Ingredients
|
- Preheat oven to 425 degrees.
- Add the blueberries, cornstarch, lemon zest, lemon juice, sugar, vanilla extract, and salt to a medium size bowl and stir to combine. Set aside.
- Sprinkle the flour evenly on a cutting board and roll out the pie crusts. Use a 4-1/2 inch cutter and cut out 3 circles from each crust or 6 circles total.
- Place the pastry circles on a baking sheet covered with parchment paper or a silicone non-stick baking mat.
- Spoon 1-2 heaping tablespoon(s) of the blueberry mixture into the center of each pastry circle.
- Gently fold over the edges of the pastry and crimp them gently, otherwise, they will unfold while baking and you will end up with a blueberry mess.
- Whisk the egg and 1 Tbsp of water together. Use a pastry brush and brush the egg wash around the edge of each pastry. Sprinkle the pastry crusts with a small amount of sugar and bake until they are golden brown and the filling is bubbly, which should take approximately 15-20 minutes.
- Remove from the oven and let cool. Serve warm or at room temperature.
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