Mini Blueberry Hand Pies
 
Prep time
Cook time
Total time
 
Mini hand held blueberry pies that freeze great to take out just enough for the amount of people you’re serving.
Author:
Recipe type: Dessert
Serves: 22
Ingredients
  • ½ c sugar
  • ¾ T tapioca
  • Dough recipe for 4 pie crusts
  • 1 ½ c wild blueberries
  • Milk
  • Turbinado sugar
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment, or use a hand pie pan if you have one, no preparation of that pan is needed.
  2. Stir together sugar and tapioca.
  3. Roll out pie dough, one crust at a time as directed in your recipe.
  4. Use a hand pie cutter or anything with a 4 inch diameter like a glass or biscuit cutter, to cut circles in the dough.
  5. Transfer the dough circles to the handpie mold. Top with a tablespoon of blueberries and sprinkle with a teaspoon of sugar and tapioca mixture. Gently fold over and press mold to crimp. You can do the same thing manually, just crimp with a fork.
  6. Transfer hand pies to pan. Brush with milk. Sprinkle with sugar.
  7. Bake for 20 minutes until golden.
  8. Cool on pan for 5 minutes and then transfer to wire rack.
  9. Serve when still warm if desired.
Recipe by Gravel & Dine at https://gravelanddine.com/mini-blueberry-hand-pies/