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Shelly Hospitality’s Blueberry Turnover Hand Pies

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Shelly Hospitality’s Blueberry Turnover Hand Pies

Directions

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Ingredients :

  • 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®)
  • Methods :

  • 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.
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