Tasty Recipes Shelly Hospitality's Blueberry Turnover Hand Pies

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Shelly Hospitality's Blueberry Turnover Hand Pies

"Portion control and flavor without a whole pie! Enjoy."

Ingredients :

• 2 pie crust pastries
• 1 cup frozen blueberries
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1 egg, beaten
• 1/4 cup turbinado sugar (such as Sugar in the Raw®)

Instructions :

Prep : 10M	Cook : 10M	Ready in : 30M

• Preheat oven to 425 degrees F (220 degrees C).
• Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.
• Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.
• Bake in preheated oven until browned, 18 to 20 minutes.

Notes :

• I used a gadget like a stainless steel ravioli/pierogi/dumpling maker on one batch and they were a snap.

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