I don’t know why I’ve never made hand pies until today. They rock my world and they’re perfectly portioned!
Of all the fruit pies, blueberry is my favorite. Hence, why I made them into hand pies.
I’d love to know what your favorite fruit pie is!
An added bonus of hand pies is that they’re great for traveling! Hello, breakfast on the go.
Speaking of traveling…
I will be attending Mixed Conference this weekend with McCormick! McCormick is hosting a session highlighting ways to use flavor and color in baking – from easy ideas for everyday to more elaborate ideas for special occasions and I couldn’t be more excited!
I’ve never been to Mixed Conference, but I have a feeling I’m going to love it, especially since Paula (bell’alimento) and Susan (Doughmesstic) organized the entire thing! It’s head at the lodge that the classic movie, Dirty Dancing, was filmed in Virginia. So cool!
And since tomorrow is my birthday and Friday is my husband and my anniversary, he and Liam are coming to the conference with me! We’re making it a family celebration weekend with McCormick and Mixed!
Are you going?
I hope you enjoy this mid-week Pie Week recipe and giveaway. Scroll down for more pie recipes and a super awesome giveaway!
Check Out Today’s Pie Week Recipes:
- Lattice-topped Cranberry Blueberry Pie– The Baker Chick
- Amish Peanut Butter Pie– Nutmeg Nanny
- Chocolate Cream Pie with Meringue Crust (gluten free)- Dessert for Two
- Bourbon Maple Pumpkin Pie– Eats Well with Others
- Apple Pear Butter Pie with Gingersnap Crust– Bake or Break
- Frosted Slab Apple Pie– Tracey’s Culinary Adventures
- Dulce de Leche Apple Hand Pies– Dinners Dishes and Desserts
- Chipotle Southwest Mini Turkey Pot-Pies– Country Cleaver
- Biscoff Ice Cream Pie– Carla’s Confections
- Apple Pie with Apple Pie Moonshine– Foodie with Family
Whole Wheat Blueberry Hand Pies
adapted from Vegan Yum Yum
- 8 ounces frozen blueberries
- 2 tablespoons sugar
- 2 tablespoons corn starch
- 1 whole wheat pie crust
- 1 egg
- 1 teaspoon water
- 3 tablespoons turbinado sugar
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, stir the frozen blueberries, sugar and corn starch together.
- Roll out the chilled pie crust on a floured surface until it’s about 1/8″ thick. Cut 3 1/4 inch circles out.
- In a small bowl, beat the egg and water together to make an egg wash. Brush the egg wash lightly over half of the circles.
- Scoop a heaping tablespoon of blueberries into the center the egg washed circles.
- Gently and slightly stretch out the other circles. Using a fork, poke a few holes in the circle and place them on top of the blueberry topped circles. Press down the sides. Place them on the baking sheet.
- Brush the pies with egg wash and sprinkle with turbinado sugar.
- Bake for about 14-18 minutes or until golden brown.
- Serve warm.