Blueberry Hand Pies | PCC Natural Markets

Blueberry Hand Pies

Yield: about 8 hand pies

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

There is something very special about little pies! Tuck one of these perfect blueberry pies into your lunchbox or enjoy at a picnic in the backyard!



Preheat oven to 400° F. Line a baking sheet with parchment paper.

In a small bowl, combine blueberries, sugar, cornstarch, lemon zest and juice; set aside. In a separate bowl, mix together cream cheese and maple syrup until smooth.

If necessary, roll out pie crust on a lightly floured surface until 1/8-inch-thick. Using a cookie cutter or bowl, cut out as many 5- to 6-inch rounds as you can. Re-roll dough scraps and cut out more rounds.

Place 1 teaspoon cream cheese in the center of each round. Top with a generous tablespoon of blueberry filling, making sure to leave a 1/2-inch boarder. Brush boarders with egg wash and fold dough over to enclose the filling. Press tightly shut with your fingers, then use a fork to crimp and seal the edges.

Transfer hand pies to the prepared baking sheet and brush tops with egg wash and sprinkle with coarse sugar. Using a sharp knife or scissors, cut a small vent in the top of each pie. Bake until crust is golden and filling is bubbling from the vent, about 20 minutes. Let cool for a few minutes before serving.

Each pie: 200 cal, 11g fat (3.5g sat), 30mg chol, 125mg sodium, 24g carb, 1g fiber, 3g protein

Recipe by Jackie Freeman, PCC Chef

More about: blueberries, pies


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