Delicious Blueberry Hand Pies
Yields 10-12 hand pies
Equipment
- Heavy bottom saucepan
- Parchment Paper
- Baking Sheet
- Cooling Rack
- Small bowl
- Wooden Spoon
Ingredients
- 2 cups fresh or frozen blueberries
- 2/3 cup sugar
- Zest of one lemon
- Juice of one lemon
- 3 tbsp Mascarpone cheese
- 1 tbsp corn starch + ΒΌ cup water
- 1 store bought pie crust package with 2 crusts
- 1 egg + 1 tsp water
- 2 tablespoons Sugar in the raw or any sugar
Instructions
- Preheat the oven to 375
- Cook berries, lemon juice, and sugar in a heavy bottom skillet on medium high heat.
- After about 4-5 mins, smash up the berries.
- Mix the cornstarch and water together creating a slurry.
- Pour that mixture over into the pot and stir.
- Cook on medium low heat allowing it to reduce to a jam consistency.
- Let sit for 7-10 mins.
- Using a small bowl and a knife, cut out circles of the pie crust.
- Make the circles as close together as possible.
- Roll up any additional dough and roll it out to make more circles.
- Place dough on parchment lined trays.
- Create an Egg wash (1 egg + 1 tsp water) to seal.
- Fill each circle with 1 tsp jam + 1 tsp mascarpone cheese.
- Fold over and close with fork
- Vent the top of the crust with a small slit.
- Brush the top with egg wash and Sprinkle with sugar.
- Bake at 375 to 20-25 mins.
Notes
Watch how much filling is added to the pie crust. It will certainly seep out but its still delicious. Using a mascarpone cheese helps cut some of the sweetness in the blueberry compote. This can be made without the mascarpone cheese.
Tried this recipe?Let us know how it was!