Blueberry Hand Pies

Blueberry Hand Pies are sweet, tart, and flaky! Furthermore, these delicious hand pies are made with Sourdough Discard Pie Crust and filled with a slightly-sweetened and tart homemade Blueberry filling. Finally, the pies are baked until golden brown, served warm, and are a scrumptious treat for any outdoor BBQ!

Blueberry Hand Pies Ingredients

For the Sourdough Discard Pie Crust

• Sourdough Discard Pie Crust
• Unsalted Butter, Melted
• Blueberry Filling

Preparing the Sourdough Discard Pie Crust

1. First, unwrap one batch of the Sourdough Discard Pie Crust, and place it on a lightly floured surface.
2. Next, lightly flour a rolling pin and roll the pie dough out until about 1/2 inch thick.
3. Then, using a Biscuit Cutter, cut the dough into a medium-sized disc shape. Likewise, you could cut these in rectangles like a Pop-Tart.
4. Next, slightly roll out each disc or rectangle, and place them on a plate.
5. Finally, let the discs of pie dough rest in the refrigerator for 10 minutes.

Assembling the Blueberry Hand Pies

1. First, take one disc of Sourdough Discard Pie Crust dough, and place 2 tbsp. of Blueberry filling into the center.
2. Next, dip your pointer finger into 3 tbsp. of melted butter (or water) and run your “buttered finger” around the edge of the disc. (You will seal the dough this way).
3. Then, place another disc of dough on top of the filled disc, and seal it with melted butter (Note: If you do not have an egg allergy, you can seal it with an egg wash).
4. Next, you can crimp the dough with your fingers like a Gallete or with a fork.
5. Then, place the raw Blueberry Hand Pies onto a Nonstick or silicone-lined Baking Sheet. (Note: Repeat steps 1-5 until you’ve used all of your Sourdough Discard Pie Crust dough).
6. Finally, place the unbaked Blueberry Hand Pies in the refrigerator while the oven preheats (this will let the butter get cold again which leads to a flakier and more tender pie crust).

Place the Blueberry Filling into the Center

Moisten the Edges of the Dough with Water or Melted Butter

Place Another Disc on Top and Press to Seal

Place the Sealed Hand Pies Onto a Nonstick Baking Sheet

Baking and Serving the Blueberry Hand Pies

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, once the oven is preheated, place the Nonstick Baking Sheet with the unbaked Blueberry Hand Pies into the oven.
3. Then, bake for 15-20 minutes or until golden brown.
4. Finally, once the Blueberry Hand Pies are baked, allow them to cool slightly on a wire, cooling rack, and then serve immediately! Enjoy!

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Blueberry Hand Pies

Yield: 6 Hand Pies

Prep Time: 30 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 1 hour

Blueberry Hand Pies are sweet, tart, and flaky! Furthermore, these delicious hand pies are made with Sourdough Discard Pie Crust and filled with a slightly-sweetened and tart homemade Blueberry filling. Finally, the pies are baked until golden brown, served warm, and are a scrumptious treat for any outdoor BBQ!

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Ingredients

• 1 Batch of Sourdough Discard Pie Crust
• 3 tbsp. Unsalted Butter, Melted
• 1 c. of Blueberry Filling

Instructions

Preparing the Pie Crust

1. First, unwrap one batch of the Sourdough Discard Pie Crust, and place it on a lightly floured surface.
2. Next, lightly flour a rolling pin and roll the pie dough out until about 1/2 inch thick.
3. Then, using a Biscuit Cutter, cut the dough into a medium-sized disc shape. Likewise, you could cut these in rectangles like a Pop-Tart.
4. Next, slightly roll out each disc or rectangle, and place them on a plate.
5. Finally, let the discs of pie dough rest in the refrigerator for 10 minutes.

Assembling the Blueberry Hand Pies

1. First, take one disc of Sourdough Discard Pie Crust dough, and place 2 tbsp. of Blueberry filling into the center.
2. Next, dip your pointer finger into 3 tbsp. of melted butter and run your "buttered finger" around the edge of the disc. (You will seal the dough this way).
3. Then, place another disc of dough on top of the filled disc, and seal it with melted butter (Note: If you do not have an egg allergy, you can seal it with an egg wash).
4. Next, you can crimp the dough with your fingers like a Gallete or with a fork.
5. Then, place the raw Blueberry Hand Pies onto a Nonstick or silicone-lined Baking Sheet. (Note: Repeat steps 1-5 until you've used all of your Sourdough Discard Pie Crust dough).
6. Finally, place the unbaked Blueberry Hand Pies in the refrigerator while the oven preheats (this will let the butter get cold again which leads to a flakier and more tender pie crust).

Baking and Serving the Hand Pies

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, once the oven is preheated, place the Nonstick Baking Sheet with the unbaked Blueberry Hand Pies into the oven.
3. Then, bake for 15-20 minutes or until golden brown.
4. Finally, once the Blueberry Hand Pies are baked, allow them to cool slightly on a wire, cooling rack, and then serve immediately! Enjoy!

Notes

These Blueberry Hand Pies are BEST baked fresh! Although the Blueberry Filling can be made ahead, I would not recommend the pie crust to be made ahead any more than 1 day in advance.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 15mgSodium: 185mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 3g