How To Make Blueberry Hand Pies
Try out blueberry hand pies for some quick, on-the-go, sweet snacks! This crunchy pastry is loaded with fresh blueberries for a fruity sweet treat.
Preheat the oven to 350 degrees F.
In a food processor, pulse together the all-purpose flour, oat flour, sugar, salt, and nutmeg until combined.
Add in the coconut oil, the pulse the mixture until crumbly.
Add in 6 tablespoons of ice water, then more as needed, until the mixture starts to come together.
Dust a work surface generously with flour.
Roll the pie crust out into an 18 x 12-inch rectangle, then cut into 8 even rectangles.
In a small mixing bowl, whisk together the granulated sugar, salt, cornstarch, and cinnamon.
In a separate mixing bowl, toss the blueberries with lemon juice.
Pour the sugar mixture over the blueberries, then toss to evenly coat.
Divide the blueberry mixture evenly among 8 rectangles, piling the blueberry mixture on one side of each rectangle and leaving at least a ½-inch rim around the berries.
Brush the edges of the crust around the blueberries lightly with water, then carefully lift the opposite side of each pie crust and fold over the blueberries.
Seal the edges together well using fingertips, then if desired, use a fork to make decorative lines around edges.
Transfer to a parchment paper lined baking sheet.
In a mixing bowl, whisk together the egg and water until well blended.
Brush them lightly over the pies.
Poke the top of each pie twice with a fork.
Bake in the preheated oven for 40 minutes, or until golden.
Allow to cool slightly.
In a mixing bowl, whisk together the powdered sugar and lemon juice.
Drizzle glaze over pies, serve, and enjoy!
- Calories: 355.42kcal
- Fat: 20.16g
- Saturated Fat: 16.14g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.66g
- Polyunsaturated Fat: 0.98g
- Carbohydrates: 41.45g
- Fiber: 2.22g
- Sugar: 18.19g
- Protein: 4.49g
- Cholesterol: 20.00mg
- Sodium: 248.21mg
- Calcium: 16.60mg
- Potassium: 104.97mg
- Iron: 1.47mg
- Vitamin A: 9.72µg
- Vitamin C: 4.82mg
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