Recipe Details
Ingredients
-
2pie crust pastries
-
1cupfrozen blueberries
-
½cupwhite sugar
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1teaspoonground cinnamon
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1egg, beaten
-
¼cupturbinado sugar (such as Sugar in the Raw®)
Cooking Directions
-
Preheat oven to 425 degrees F (220 degrees C).
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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.
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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.
Cook’s Notes:
I used a gadget like a stainless steel ravioli/pierogi/dumpling maker on one batch and they were a snap.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories255 | |
| % Daily Value * | |
| Total Fat 13g |
16% |
| Saturated Fat 3g |
16% |
| Cholesterol 19mg |
6% |
| Sodium 196mg |
9% |
| Total Carbohydrate 34g |
12% |
| Dietary Fiber 2g |
6% |
| Total Sugars 16g |
|
| Protein 3g |
6% |
| Vitamin C 1mg |
2% |
| Calcium 14mg |
1% |
| Iron 1mg |
7% |
| Potassium 59mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
