Shelly Hospitality's Blueberry Turnover Hand Pies


Portion control and flavor without a whole pie! Enjoy.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
10 hand pies


  • 2 pie crust pastries

  • 1 cup frozen blueberries

  • ½ cup white sugar

  • 1 teaspoon ground cinnamon

  • 1 egg, beaten

  • ¼ cup turbinado sugar (such as Sugar in the Raw®)


  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.

Cook's Notes:

I used a gadget like a stainless steel ravioli/pierogi/dumpling maker on one batch and they were a snap.

Nutrition Facts (per serving)

255 Calories
13g Fat
34g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 255
% Daily Value *
Total Fat 13g 16%
Saturated Fat 3g 16%
Cholesterol 19mg 6%
Sodium 196mg 9%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 6%
Total Sugars 16g
Protein 3g
Vitamin C 1mg 7%
Calcium 14mg 1%
Iron 1mg 7%
Potassium 59mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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