Our neighbors behind us have several full grown blueberry bushes and way more fruit than they can use, so when they offer us free rein to raid their shrubs, I enjoy taking them up on it. It really doesn’t take many of the small berries to make more pie filling than two people
can eat should eat.
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I had recently seen a recipe for Blueberry Hand Pies from Thistle Key Lane that I really wanted to try and now was the time! After picking about a gallon of berries I figured that I probably had enough for this recipe and also a cobbler.
The recipe is basically like any blueberry pie, but in a single serving size with the ability to pick it up and take it with you. I went ahead and doubled the filling recipe and cooked all my blueberries at once.
- Unroll Pillsbury pie crusts
- Cut into approximately 5″ diameter circles
- Fill with 1 tablespoon blueberry filling
- wet edges with egg wash
- fold in half
- crimp edges
Some people think it might be delicious to put an extra spoonful of filling on top of the pie and then a big ole dollop of whipped cream. Just sayin…
Somehow I did not manage to get a photo before we ate them. C’est la vie…
Blueberry hand pies are so easy to take with you for a running late breakfast on the go and I am sure they would be just as good made with any of your favorite fruits.
CLICK HERE for more very simple ways to use your garden produce!