Blueberry Mango Hand Pies Recipes

BLUEBERRY HAND PIES

Steps:

• Preheat the oven to 450°F.
• Prepare pie crusts by removing pie crust from the packaging. Unroll one crust on a lightly floured surface. It is important to keep the crusts thick enough to hold the pie filling, so I did not roll the crusts out any thinner than they came in the package.
• Use a bowl (6-inch diameter used here), placed upside down, to cut out two circles from the dough. Gently gather together the scraps, roll out just enough to cut two additional circles (you may even need to do one at a time).
• Place three crust circles onto a baking sheet sprayed with non-stick cooking spray.
• Place a scoop of the blueberry pie filling into the center of the circle.
• If desired, place a small piece of butter over the pie filling (this isn't necessary, it adds a little creaminess to the hand pie).
• Use a fork to beat the egg lightly. Then, brush a bit of the egg wash around the edge of the circle to help the sides seal.
• Fold the pie crust in half to form a crescent shape. Press down (work from the outer edge in) and then crimp with your fingers or a fork to seal the edges.
• Brush the exposed sides of the hand pie with the egg wash. Sprinkle the desired amount of coarse sugar over the egg wash.
• Bake for 10 to 12 minutes or until the pies are golden brown and the crust is crispy. (The filling does not need to be cooked so we're really just cooking the crust here.)

BLUEBERRY HAND PIES

Steps:

• If using fresh blueberries you may need to add a little water to the pan so they don't burn.
• If using frozen blueberries; no need to thaw the berries and they will create their own moisture from being frozen.
• Add the blueberries into a large cast iron skillet or pot and cook over medium heat. Add the butter, sugar and lemon juice. Cook until soft, stirring with a wooden spoon occasionally.
• Dissolve the cornstarch into cold water, stir with a tablespoon.
• Stir the cornstarch mixture into the blueberry mixture. Cook over medium to high heat to thicken. Let the mixture simmer and stir constantly with a wooden spoon as it thickens.
• Let pie filling cool completely before putting into the pie shell.
• Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about ⅛-1/4-inch thick.
• Scoop about 1 tablespoon or so of the cooled pie filling in the center of each round. Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed)
• Trim the edges of pie crust with pastry cutter or small pizza cutter. Crimp the edges of the dough with a floured fork.
• Place uncooked pies on a half-sheet pan which is lined with parchment paper. Place the entire tray into the refrigerator while the oil heats.
• Or cover the sheet pan loosely with plastic wrap and place into the freezer for later use.
• Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot (about 370 to 375 degrees F).
• Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes.
• Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.
• Or drizzle each hand pie with a simple glaze. Let dry slightly before handling.
• These are best served warm.

BLUEBERRY-MANGO HAND PIES

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. On well-floured surface, roll 1 pie crust to 15 x 10-inch rectangle about 1/8 inch thick. Cut into 5 rows by 2 rows. Repeat with second pie crust.
• In medium bowl, crush 1/2 cup of the blueberries with fork. Add granulated sugar, cornstarch, lemon peel, lemon juice and ginger; stir to combine. Stir in remaining 1 1/2 cups blueberries.
• Cut mango slices in half; evenly arrange slices on 10 of the pastry rectangles. Top each with heaping tablespoon of blueberry mixture, leaving 1-inch border around edges. Place remaining 10 pastry rectangles on fruit-topped rectangles; press edges firmly with fork to seal. Cut slits in top crust. Place pies on cookie sheet. In small bowl, beat egg and whipping cream. Brush over pies.
• Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool at least 1 hour before serving.
• In small bowl, mix powdered sugar with enough water to make thin glaze. Stir in almond extract. Drizzle glaze over pies.