Mini hand held blueberry pies that freeze great to take out just enough for the amount of people you’re serving.
Author: Gravel & Dine
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
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.
Stir together sugar and tapioca.
Roll out pie dough, one crust at a time as directed in your recipe.
Use a hand pie cutter or anything with a 4 inch diameter like a glass or biscuit cutter, to cut circles in the dough.
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.
Transfer hand pies to pan. Brush with milk. Sprinkle with sugar.
Bake for 20 minutes until golden.
Cool on pan for 5 minutes and then transfer to wire rack.
Serve when still warm if desired.
Recipe by Gravel & Dine at https://gravelanddine.com/mini-blueberry-hand-pies/