Get ready to fall in love with this easy blueberry hand piesin which the stuffing of a tangled blueberry is wrapped in a perfectly fragile oil crust. Everyone became clear due to the storey store bought.
These hand pies filled with blueberries smile when we make them. My family loves blueberry pieAnd and the fact that this recipe turns it into a hand experience is serious. I keep this super easily store purchased pastrymaking them a little lightweight and balloon than if you change for it The traditional pie crust (which is an option by the way).
I love fresh blueberries in these pies, but I shared my advice to change them in frozen blueberries, blueberries, cherry and strawberries. For more pie inspected recipes Try our Apple pie cupcakesMade by cinnamon’s rolling base (I know!). Or, with another blueberry recipe, see this Easy blueberry fragileAuthority
The main components
- Shop-purchased bouquet pastries. Puff pastry is the secret of these easy individual hand pies. It is made with multiple layers of oil separated by oil. When you baked it, butter fragile and eliminate the layers of dough on it. That’s why ground pastry becomes so fragile. In the photos I used a pepper farm but use what you had. You can also replace it homemade pie crust (No changes are needed).
- Blueberries. I love fresh blueberries (especially in summer, when they are in season). You can also use frozen berries with our recipe (tips for it). Or replace other berries or cherries.
- Sugar. I don’t like filling too sweet but I’m adding a little sugar to help make that jamiss tissue. Special sugar or coconut sugar is perfect. If you have some, spray the coarse sugar on the dough before baking (or use more granular sugar).
- Cornstarch. This makes it good to fill in. For fresh fruit use 2 tablespoons 2 cups of fruit. If you are frozen, add 1/2 tablespoon.
- Lemon juice, salt and almond extract. These make our stuffing incredibly. I love almond extract (and also called in me Homemade blueberry pie), but you can leave it if you don’t have a hand.
- Egg washing. I love these hand pies with a glossy, golden appearance, so I wash a little egg with egg yolk and grease cream on them.
Great blueberries hand pies
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Preparation
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Boil
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Generic
This blueberry hand pies are perfect when you want a pie but don’t have time to make the whole pie. For them, we use a store giving pastry dough, which makes them easy. Before making them, make sure your fragile pastry melts according to package instructions. I usually take them out of the refrigerator and put them in the fridge overnight.
Makes 8
You will need
1 (17.3oz) Package pastry plates, melted, 2 sheets of pastry pastries
2 cups fresh blueberries
1/4 cup (50 g) granulated sugar
2 tablespoons (14 g) corn
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon almond extract, optional
1 egg yolk
1 tablespoon cream
Coarse sugar or extra granular sugar on top of pies
Directions:
1Pre Boil the oven 400 ° F (204 ° C). Draw two baking sheets with parchment paper or aluminum foil.
2Prepare the blueberry stuffing. Combine blueberries, 1/4 cup sugar, 2 tablespoons of corn, 1 tablespoon of lemon juice, 1/8 teaspoon of salt, and an arbitrary 1/8 teaspoon of almond extract in a saucepan.
BookletCook, often stirring until the bottom liquid reaches a cook. Reduce heat to be less than average and cook for 3 to 5 minutes or until it thicken. Move a bowl and let cool in room temperature (to speed it up sometimes to mix and place refrigerator).
ThreeMake egg wash. Egg yolk and 1 tablespoon cream in a small bowl. Put aside.
5Prepare pie crosswalks. When the supplement mainly cools. Discover that one of the melted skimmed pastries on a slightly fragile work surface. Roll the pastry sheet with a 12-inch square. Cut four 6 inch squares. Repeat with other pastries. Transfer pastry squares to baking sheets.
6 years oldCollect hand pies. Divide the stuffing between pastry squares, placing it in one half of each pastry square. Spoon any liquid that is accumulated at the bottom of the cup on the blueberry.
HaBrush ends with a brush with egg wash, fold half of the pastry without filling the blueberry, then use a fork, press edges and seals. Brush the brushes with more egg wash and sprinkle them with sugar. Cut two 1 inch pieces on top of each pie.
HaBake pies. Bake 15 to 20 minutes until golden brown and stuffing blows from the cracks above. (Don’t worry. There are lots of stuffing inside).
Adam and Junny tips
- Storage: After cooling several times, keep hand pies in a room temperature to room temperature to 2 days, up to 2 days or refrigerator up to 1 month.
- Using frozen blueberries. You can use frozen blueberries in this recipe. Add them frozen but add corn 1/2 tablespoon (so use 2 ½ tablespoons total).
- Using cherries, strawberries or blueberries. Use 2 cups of fresh blackberry, fragile and half-cherries, or chopped fresh strawberries. It is possible that the Sugar 1 tablespoons add lily until they are very mature and sweet.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1 hand pie
Compound
Scintend
396
Compound
Total fat
24 g
Compound
Saturated fat
6.2 g
Compound
Cholesterol
24.1 mg
Compound
Sodium
188.5 mg
Compound
Carbohydrate
40.9 g
Compound
Dietary fiber
1.8 g
Compound
General sugar
10.5 g
Compound
Protein
5.1 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
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