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).