Shelly Hospitality’s Blueberry Turnover Hand Pies

Ingredients

• 2 pie crust pastries
• 1 cup frozen blueberries
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1 egg, beaten
• 1/4 cup turbinado sugar (such as Sugar in the Raw)

Directions

Preheat oven to 425 degrees F (220 degrees C).

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.

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.

Bake in preheated oven until browned, 18 to 20 minutes.