For a richer flavor, consider adding a small pat of butter to each hand pie before sealing. If using homemade pie crust, chill the dough for at least 30 minutes before rolling it out to prevent it from shrinking during baking. Feel free to experiment with other fillings, such as apples, peaches, or cherries. To prevent the bottom crust from becoming soggy, you can blind bake the bottom crust for about 5 minutes before adding the filling. These hand pies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
Shelly Hospitality's Blueberry Turnover Hand Pies
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING10 People
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VIEWS21
Individual pockets of flaky, golden pastry, bursting with a sweet and tart blueberry filling, spiced with warm cinnamon. These hand pies offer a delightful and perfectly portioned dessert experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol19 mg
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Fiber2 g
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Protein3 g
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Saturated Fat3 g
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Sodium196 mg
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Sugar16 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 425 degrees F (220 degrees C). (5 minutes)
02
Step
10 mins
Gently unfold the pie crust pastries on a lightly floured surface. Use a 5-inch round cutter (or a sharp knife guided by a bowl) to cut out circles of dough. Aim for approximately 6-8 circles per crust, depending on the size of your pastries. (10 minutes)
03
Step
2 mins
In a small bowl, gently mix the frozen blueberries with the granulated sugar and ground cinnamon. This will help to distribute the sweetness and spice evenly. (2 minutes)
04
Step
5 mins
Spoon approximately 1 tablespoon of the blueberry mixture into the center of each dough circle. Avoid overfilling to prevent leakage during baking. (5 minutes)
05
Step
2 mins
Fold the dough over the filling to create a half-moon shape. Ensure the edges align neatly. (2 minutes)
06
Step
5 mins
Seal the edges of each hand pie by pressing firmly with the tines of a fork. This creates a decorative crimp and ensures a tight seal to prevent the filling from escaping. (5 minutes)
07
Step
2 mins
Arrange the hand pies on a baking sheet lined with parchment paper. This will prevent sticking and make cleanup easier. (2 minutes)
08
Step
3 mins
Brush the tops of the hand pies with the lightly beaten egg. This will give them a beautiful golden-brown color and a glossy finish. (3 minutes)
09
Step
2 mins
Sprinkle the tops of the egg-washed hand pies generously with turbinado sugar. The large crystals of turbinado sugar add a delightful crunch and a touch of caramel flavor. (2 minutes)
10
Step
20 mins
Bake in the preheated oven for 18 to 20 minutes, or until the hand pies are golden brown and the filling is bubbling slightly. (20 minutes)
11
Step
10 mins
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This will prevent the bottoms from becoming soggy. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Dee Lynch
Jun 21, 2025A great recipe! I will definitely be making these again.
Lucy Blanda
Jun 9, 2025These were so easy to make and tasted amazing! My family loved them.
Turner Larkin
Apr 19, 2025I had some problems with the filling leaking out. Next time, I'll make sure to seal the edges really well.
Rahul Bailey
Apr 7, 2025The turbinado sugar really makes a difference. It adds a nice crunch and sweetness.
Sincere Barrows
Apr 5, 2025I used a mix of blueberries and raspberries, and they were absolutely delicious!