I can't begin to tell you how much I enjoy Homemade Blueberry Hand Pies and Peach Pies! I'm also familar with the pies being fried so I'm definitely going to try Chef John Barricelli's healthier baked version. Always Enjoy!
Ingredients & Directions
Preheat oven to 425-degrees.
Unfold puff pastry sheets and sprinkle a bit of flour on your surface.
Using a rolling pin, roll pastry sheets and divide into 4 even squares.
2 cups blueberries
2 T granulated sugar
1 T cornstarch
pinch of salt
2 tsp fresh lemon juice
sanding sugar (in the baking aisle)
Toss your ingredients which includes smashing some of the blueberries to give a bit more liquid.
Place about 1 T of blueberry mixture in the center of each puff pastry square.
Beat 1 egg and brush pastry on 2 edges (1 side down and one side over).
Fold unbrushed side together with brushed side and seal with your fingers or a fork.
Brush egg wash over the entire top of the pastries and sprinkle the sanding sugar over them.
Using kitchen shears, snip a vent in each pie.
Bake for 20-25 minutes until golden brown.