Instructions:
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Roll the pie crusts onto a lightly floured surface.
Step 3
Cut the dough into 5-inch circles using a round cutter.
Step 4
Place one tablespoon of frozen blueberries into the center of each circle.
Step 5
Sprinkle a small amount of white sugar over the blueberries.
Step 6
Dust the filling lightly with ground cinnamon.
Step 7
Fold each pastry circle over the filling to form a half-moon shape.
Step 8
Press the edges firmly together with a fork to seal.
Step 9
Arrange the hand pies on a lined baking tray.
Step 10
Brush the tops evenly with the beaten egg.
Step 11
Sprinkle the turbinado sugar over each turnover.
Step 12
Bake for 18 to 20 minutes until the pastries are golden brown and crisp.
Step 13
Allow the turnovers to cool for several minutes before serving.
Tips and Variations:
Seal the Edges Well
Press the pastry edges firmly with a fork to prevent the blueberry filling from leaking while baking and to create an attractive decorative finish.
Experiment with Different Fruits
Replace the blueberries with strawberries, raspberries, blackberries, cherries, peaches, or mixed berries for delicious seasonal variations using the same simple method.
Add a Creamy Filling
Spread a small amount of cream cheese or sweetened mascarpone beneath the blueberries to create a rich and creamy bakery-style turnover.
Enhance the Flavor
A little lemon zest or a few drops of vanilla extract mixed into the filling will brighten the blueberry flavor and add extra depth without changing the recipe.
Serve Warm for the Best Texture
These hand pies are especially delicious when served slightly warm with powdered sugar, vanilla ice cream, whipped cream, or a drizzle of vanilla glaze.
Storage
Store Blueberry Turnover Hand Pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze for Later
Freeze the completely cooled hand pies in a freezer-safe container for up to 2 months, then reheat in the oven until warm and crisp before serving.
