I adore hand pies and even though I don't make them often, I always think of them for my go to dessert for picnics. Who can resist a pie that you can hold in your hand? I also love these funny little pies for savory dishes, too. More on that on a later date.
Fresh fruit is so easy to use to make these pies. Change up the blueberries for whatever is in season, using the same recipe as below. Our favorite is blueberry, but strawberry and blackberry pies are crazy good, too.
Blueberry Hand Pies
2 c blueberries, stemmed
1/4 c sugar free granules
1 T cornstarch
1 T lemon juice
1 sheet of puff pastry
1 t sugar
1 egg, beaten
Preheat oven to 425. Defrost puff pastry.
In a microwave safe bowl, smash berries with the granules, juice and cornstarch. Microwave for 1 minute, stir, and then microwave for 1 more minute, stir and then microwave for 30 seconds. Let mixture set until cool and thick.
Unfold pastry. Using a pastry wheel, cut dough into four equal parts. On two of the squares, use the pastry wheel to make an X in the center of the square. This is to let steam escape. On the squares with no X, spoon filling into the center and spread to within 1/4 inch of square (there will be some filling left over. Top with one of the X squares and crimp all edges with a fork. Brush top with beaten egg and sprinkle it with sugar. Bake for 12 minutes or until golden brown. Remove from heat and let cool.
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