Blueberry Hand Pies 5

Blueberry Hand Pies

The best part of these pie cookies is, by far, the homemade blueberry pie filling. And so long as you’re not opposed to using store bought pie crust, these cookies are a breeze to assemble. It’s as simple as encapsulating that magical blueberry pie filling between two thin layers of pie crust. Seal the edges with a fork, brush the top with an egg wash, and sprinkle some sugar on top. Bake until golden brown and watch them disappear.

AuthorMackie

Blueberry Filling
 1 tbsp Butter
 1 ½ cups Blueberries
 ¼ cup Water
 ½ cup Sugar
 1 tbsp Cornstarch
 1 tsp Lemon Juice
 1 dash Cinnamon
 1 dash Salt

1

Preheat the oven to 350 degrees.

2

In a saucepan, melt the butter. Add the rest of the ingredients to the pot, stir to combine, and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 1 minute until thickened. Set aside to cool.

3

Roll out the pie crust on a lightly floured surface. Using a 2 1/2 - 3 inch round cookie cutter, cut out as many rounds as possible. (If you don't have a round cookie cutter, the rim of a drinking glass works just as well.) Keep in mind that you'll want an even number of circles, since you'll need two circles to make one cookie.

4

Place half of the pie circles on a parchment paper lined baking sheet. Brush the edges with a small amount of water (this will help to seal the two circle to the bottom circle.) Scoop about 1 1/2 teaspoons of blueberry filling in the center of each cookie.

5

Top each crust with a circle of pie crust. Press the top crust to seal the edges, then crimp the edges with a fork. In a small bowl, beat together the egg and water to make an egg wash. Brush the top of each mini pie with the egg wash to help the crust brown in the oven.

6

Cut a small X in the top of each pie and sprinkle some sugar on top to garnish. Bake for 15-20 minutes or until the crust is golden brown. Remove the cookies from the oven and set on a wire rack to cool.

Ingredients

Blueberry Filling
 1 tbsp Butter
 1 ½ cups Blueberries
 ¼ cup Water
 ½ cup Sugar
 1 tbsp Cornstarch
 1 tsp Lemon Juice
 1 dash Cinnamon
 1 dash Salt

Directions

1

Preheat the oven to 350 degrees.

2

In a saucepan, melt the butter. Add the rest of the ingredients to the pot, stir to combine, and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 1 minute until thickened. Set aside to cool.

3

Roll out the pie crust on a lightly floured surface. Using a 2 1/2 - 3 inch round cookie cutter, cut out as many rounds as possible. (If you don't have a round cookie cutter, the rim of a drinking glass works just as well.) Keep in mind that you'll want an even number of circles, since you'll need two circles to make one cookie.

4

Place half of the pie circles on a parchment paper lined baking sheet. Brush the edges with a small amount of water (this will help to seal the two circle to the bottom circle.) Scoop about 1 1/2 teaspoons of blueberry filling in the center of each cookie.

5

Top each crust with a circle of pie crust. Press the top crust to seal the edges, then crimp the edges with a fork. In a small bowl, beat together the egg and water to make an egg wash. Brush the top of each mini pie with the egg wash to help the crust brown in the oven.

6

Cut a small X in the top of each pie and sprinkle some sugar on top to garnish. Bake for 15-20 minutes or until the crust is golden brown. Remove the cookies from the oven and set on a wire rack to cool.

Blueberry Hand-Pies

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