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Shelly Hospitality's Blueberry Turnover Hand Pies

0.35 kg 0.035 kg 10 ptn $0.81 date:

Recipe Summary Shelly Hospitality's Blueberry Turnover Hand Pies

Portion control and flavor without a whole pie! Enjoy.

Ingredients | Hospitality Standard Recipe Card

2 pie crust pastries

1 cup frozen blueberries

½ cup white sugar

1 teaspoon ground cinnamon

1 egg, beaten

¼ cup turbinado sugar (such as Sugar in the Raw®)

Directions

Preheat oven to 425 degrees F (220 degrees C).

Spread 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.

Fold 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.

Bake in preheated oven until browned, 18 to 20 minutes.

I used a gadget like a stainless steel ravioli/pierogi/dumpling maker on one batch and they were a snap.

Info | Hospitality Standard Recipe Card

prep: 10 mins cook: 20 mins total: 30 mins Servings: 10 Yield: 10 hand pies

TAG : Shelly Hospitality's Blueberry Turnover Hand Pies

Desserts, Pies, Fruit Pie Recipes, Blueberry Pie Recipes,

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