Shelly Hospitality’s Blueberry Turnover Hand Pies
2 pie crust pastries
1 cup frozen blueberries
½ cup white sugar
1 teaspoon ground cinnamon
¼ cup turbinado sugar (such as Sugar in the Raw®)
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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