Blueberry Hand Pies

Preheat oven to 350 degrees F. Prepare a baking sheet with foil on it, be sure to spray the foil with baking spray.

Mix blueberries together with sugar in a small or medium sized bowl. Set aside.

Whether the pie dough is leftover or packaged pie crust, mold the dough into a square shape and roll out to about 1/8 inch thick.

Cut the square of dough into 4 or 5 inch squares. Add a little bit of the blueberry sugar mixture into the middle of the squares. Be careful not to overfill them!

If you choose, add a little of the beaten egg to the edges of two adjacent sides. Then, take one corner of the square and fold over to meet the other corner, creating a triangle shape. Using the tines of a fork, push down on the edges to create a crease. Using the fork, prick holes on top of the hand pie, twice. Brush egg wash over it and sprinkle sugar on top.

Reroll leftover dough until you have used up your dough and blueberries and repeat the above steps for each pie. Place the assembled pies onto the prepared baking sheet.

Bake for 15-18 minutes or until golden brown.

Cook’s Note:
I found that if you aren’t using re-rolled pie dough, roll out the fresh dough a few times before using it to make your hand pies, otherwise the pies will be translucent.