Shelly Hospitality's Blueberry Turnover Hand Pies

Recipe View 5 mins Preheat your oven to 425 degrees F (220 degrees C). (5 minutes)

Recipe View 10 mins Gently unfold the pie crust pastries on a lightly floured surface. Use a 5-inch round cutter (or a sharp knife guided by a bowl) to cut out circles of dough. Aim for approximately 6-8 circles per crust, depending on the size of your pastries. (10 minutes)

Recipe View 2 mins In a small bowl, gently mix the frozen blueberries with the granulated sugar and ground cinnamon. This will help to distribute the sweetness and spice evenly. (2 minutes)

Recipe View 5 mins Spoon approximately 1 tablespoon of the blueberry mixture into the center of each dough circle. Avoid overfilling to prevent leakage during baking. (5 minutes)

Recipe View 2 mins Fold the dough over the filling to create a half-moon shape. Ensure the edges align neatly. (2 minutes)

Recipe View 5 mins Seal the edges of each hand pie by pressing firmly with the tines of a fork. This creates a decorative crimp and ensures a tight seal to prevent the filling from escaping. (5 minutes)

Recipe View 2 mins Arrange the hand pies on a baking sheet lined with parchment paper. This will prevent sticking and make cleanup easier. (2 minutes)

Recipe View 3 mins Brush the tops of the hand pies with the lightly beaten egg. This will give them a beautiful golden-brown color and a glossy finish. (3 minutes)

Recipe View 2 mins Sprinkle the tops of the egg-washed hand pies generously with turbinado sugar. The large crystals of turbinado sugar add a delightful crunch and a touch of caramel flavor. (2 minutes)

Recipe View 20 mins Bake in the preheated oven for 18 to 20 minutes, or until the hand pies are golden brown and the filling is bubbling slightly. (20 minutes)

Recipe View 10 mins Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This will prevent the bottoms from becoming soggy. (10 minutes)