A quick and almost effortless treat that I like to make for my family are these hand pies. I can easily get these Blueberry Hand Pies from oven to belly in less than an hour. This recipe uses simple ingredients and is simple to make.
You can use a biscuit cutter to cut the circles but I used the lid of a quart mason jar. By using refrigerated pie crusts it makes the prep incredibly easy as you just roll it out and cut. It’s really that simple. While you’re doing this part, mix the blueberry filling ingredients in a sauce pan on very low heat and stir occasionally… the kitchen will start smelling so good by the time you’re done cutting out your pie crust!
Once you have heated up the blueberry filling, place a spoonful of filling into the center of each pie crust. Be careful not to over fill or it will leak out of the sides once you start sealing the top crusts.
Create air vents on each of the top crusts and place on filling. Using a fork, seal around each pie making sure to seal well.
Before baking, use a pastry brush to spread egg white on top of each pie. Bake for about 20 minutes or until the tops of the pies are golden.
After removing from the oven, mix together the glaze and drizzle on each pie. Allow glaze to harden on pies and enjoy!