Updated: Mar 23
These sweet and fruit-full pastries can be served anytime and anywhere, thanks to their convenient portability.
Use pie crust & pie filling recipe above. If you don’t have either available, use store bought pie crust and blueberry pie filling…because let’s face it, everyone’s life is busy!
To assemble the pies:
Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares. Or thaw out store bought crust and cut squares.
Divide the filling among eight of the squares, using about a heaping tablespoon for each, a slightly heaped works well here. Brush some of the beaten egg along the edges of each filled square.
Use a knife to cut a vent into each of the remaining eight squares; and press along the edges with the tines of a fork to seal.
Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar or to jazz it up a bit make powdered sugar frosting with a touch of almond flavoring and add the cutest sprinkles when the pies have cooled.
Transfer the pies to the prepared baking sheet. Note: If at any time during this process the pies become sticky and hard to work with, simply refrigerate them for about 20 minutes, until firm.
Bake the pies for 18 to 20 minutes, until they're a light golden brown. Remove them from the oven and let cool for 20 minutes before serving.
Store pies, lightly wrapped, at room temperature for a couple of days; freeze for longer storage. I bet they don’t last longggg!