I had a hankering for some tasty baked goods this past weekend, but as usual when I have a hankering, it was 9 at night on a Saturday with no bakeries open. So I rummaged through the fridge, found an unexpired Pillsbury pie crust and a cup of blueberries and got to work coming up with a little something using only the ingredients in the pantry. They turned out to be quite lovely, super easy, and perfect for coffee on Sunday morning! (If I do say so myself…)
Recipe (makes four hand pies)
- 1 heaping cup of blueberries
- 1 pie crust
- 1/4 cup sugar (I use a bit less than this)
- 1 Tbsp. corn starch
- 1 Tbsp. water
- 1 Tbsp. butter, chopped into little bits
- A dash of cinnamon
- 1 egg, well beaten, for the egg wash
- A few tablespoons of raw sugar for the topping
- Preheat oven to 375F.
- Cut ~3″ circles from the pie crust. (I used the top of a Talenti ice cream pint.) You should be able to get ~9 circles with a little left over, and you’ll only need 8 circles for 4 pies.
- In a bowl, mix the blueberries, sugar, cinnamon, and chopped butter.
- Pop the mixture into the microwave for 15-20 seconds to soften the butter.
- In a separate small bowl, mix 1 Tbsp. corn starch into 1 Tbsp. water until the corn starch is fully dissolved, and the mixture is a milky substance.
- Add the corn starch to the blueberries and give the mixture a good stir.
- Cook the whole mixture on low heat until the blueberries have started to disintegrate and looks like blueberry jam. It will be a bit sticky due to the corn starch. After the berries have cooked down some, place it back into the bowl.
- Spoon a few tablespoons of blueberry mixture onto the middle of each of 4 of the dough circles. Try to avoid the edges as you’ll be pinching the edges together.
- Gently center an unused pastry circle on top of each of the blueberry pastry circles.
- With a fork, pinch the edges of the top and bottom crusts together. Start by pinching opposite sides of each hand pie together and then fill in.
- After the pies are sealed, make a small slit into the top of each hand pie to allow steam to escape.
- Brush the top of each pie with an egg wash. Sprinkle the top with raw or turbinado sugar.
- Bake for 20-25 minutes or until the tops are golden brown.