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1
Preheat oven to 350 degrees F. Prepare a baking sheet with foil on it, be sure to spray the foil with baking spray.
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2
Mix blueberries together with sugar in a small or medium sized bowl. Set aside.
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3
Whether the pie dough is leftover or packaged pie crust, mold the dough into a square shape and roll out to about 1/8 inch thick.
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4
Cut the square of dough into 4 or 5 inch squares. Add a little bit of the blueberry sugar mixture into the middle of the squares. Be careful not to overfill them!
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5
If you choose, add a little of the beaten egg to the edges of two adjacent sides. Then, take one corner of the square and fold over to meet the other corner, creating a triangle shape. Using the tines of a fork, push down on the edges to create a crease. Using the fork, prick holes on top of the hand pie, twice. Brush egg wash over it and sprinkle sugar on top.
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6
Reroll leftover dough until you have used up your dough and blueberries and repeat the above steps for each pie. Place the assembled pies onto the prepared baking sheet.
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7
Bake for 15-18 minutes or until golden brown.
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8
Cook's Note:
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9
I found that if you aren't using re-rolled pie dough, roll out the fresh dough a few times before using it to make your hand pies, otherwise the pies will be translucent.
