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Shelly Hospitality's Blueberry Turnover Hand Pies Recipe

Recipe by: Shelly Hiddleson

"Portion control and flavor without a whole pie! Enjoy."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook20 m
  • Ready In30 m
  • 1Preheat oven to 425 degrees F (220 degrees C).
  • 2Spread 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.
  • 3Fold 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.
  • 4Bake in preheated oven until browned, 18 to 20 minutes.
Footnotes
  • Cook's Notes:
  • I used a gadget like a stainless steel ravioli/pierogi/dumpling maker on one batch and they were a snap.
Ingredients
  • 10 servings
  • 255 cals
  • 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®)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    255
    13%
  • Fat:
    12.5
    19%
  • Carbs:
    33.5
    11%
  • Protein:
    3
    6%
  • Cholesterol:
    19
    6%

Based on a 2,000 calorie diet

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