Easy Blueberry Pineapple Hand Pies are a snap to put together for anyone and great for breakfast, snack or a dessert
This post is sponsored by Baker’s. This recipe and opinions are 100% my own.
When I walked into our local Baker’s Supermarket earlier this week, I just said to myself, winter is over.
The produce looked amazing, and like I always do, I overbought. I just love the berries this time of year. I grabbed a large container of fresh blueberries, and before I knew it, I had an idea formulating in my little brain, and the ingredients in my basket, for homemade Easy Blueberry Pineapple Hand Pies.
When I was young(er) I used to ride along with my grandmother to a town about 20 miles away to visit her mother, my great-grandmother.
On our way back home we often stopped by a bakery and bought day-old bread and pastries. My favorite was the hand pies.
I would get a couple of different flavors, and the hardest decision was which one to eat first. They were usually reserved for breakfast. I don’t know why because I could eat them all day long.
When I told John about my idea, he said he wasn’t sure about the pineapple part. I didn’t say a word because I was certain he would love them.
You could make your own piecrust, but I took a quicker route so these are “semi-homemade”.
Unroll and Bake Kroger pie crusts worked great and a can of Kroger crushed pineapple made an easy filling. Their pie crusts are flaky and buttery.
When making the filling, I left some berries whole so you could see what you were eating. Also, if you over-fill them, they will break open while baking. They will still be delicious so don’t let any go to waste! Eat them I say!
To close the little pies, I wet one edge of the crust with a little water before folding them in half. I then turned up the edge and crimped it with my fingers to seal. You could use a fork. I liked rustic but go ahead and be fancy if that’s what you like. Just make them…you’ll love them…just like John did (wink wink).
Easy Blueberry Pineapple Hand Pies
- 1/2 cup pineapple Kroger crushed drained and juice retained
- 2 cups blueberries
- 1/4 cup white granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tbsp unsalted butter
- 1/8 tsp salt pinch
- 2 tbsp all-purpose flour
- 1 egg or egg white
- 1 pie crusts Kroger Unroll and Bake
- 1 cup powdered sugar
- Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
- In a sauce pan, combine blueberries, pineapple, sugar, cinnamon, nutmeg, salt and butter. Cook over medium low heat until berries soften (5 minutes). Stir in flour and cook until thickened (about 2 minutes). Remove from heat and set aside to cool.
- Lightly flour a work surface. Unroll pie crusts. Using a 4 inch round biscuit or cookie cutter stamp out 7 circles from each crust.
- Using a cookie scoop or spoon drop 1 tablespoon of cooled filling onto the center of each pie crust circle. Don’t overfill or they will break open during baking.
- Lightly wet the outside edge of 1/2 pie crust circle. Fold in half. Fold and pinch edge to close. You can use a fork to do this but I liked the rustic look of the fold.
- Mix egg (or egg white) with a small amount of water. Whip with a fork until foamy. Brush the top of each hand pie with egg mixture. Prick with a knife or fork to vent.
- Place on the parchment paper lined baking sheet and bake 15 to 20 minutes or until golden brown. Allow to cool completely on the baking sheet.
- Mix powdered sugar and a small amount of the reserved pineapple juice together to form a glaze. Drizzle over cooled hand pies. Allow to set briefly.
- Store in an airtight container.