Shelly Hospitality's Blueberry Turnover Hand Pies Recipe -
Shelly Hospitality's Blueberry Turnover Hand Pies Recipe
  • READY IN 30 mins

Shelly Hospitality's Blueberry Turnover Hand Pies

Recipe by  

"Portion control and flavor without a whole pie! Enjoy."

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Ingredients Edit and Save

Original recipe makes 10 hand pies Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.
  3. Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.
  4. Bake in preheated oven until browned, 18 to 20 minutes.
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  • Cook's Notes:
  • I used a gadget like a stainless steel ravioli/pierogi/dumpling maker on one batch and they were a snap.

Reviews More Reviews

Mar 14, 2015

Used Sweet Almond Flaky Pie Crust for the base, which worked well. The crust was slightly sweet so the fact I didn't have turbinado sugar didn't mar the end product and almonds + cinnamon + blueberries? Of course! This recipe also came together really quickly. Changes: I would be more generous with the cinnamon next time, which is on me. Additionally, I had thawed my blueberries because I thought the frozen fruit would have too much water. Finally, the cook time has to be reduced. By 14 minutes my pies were starting to burn so I scooted them out of the oven way early.


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  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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