Roll out the pie crusts (about 1/8 inch thick) on a lightly floured surface. With a pastry cutter or upside down glass (2.5 inches in diameter) cut out about 30 circles. Place a round pastry onto the baking sheet, and top it with a teaspoon of blueberry filling. Place another round pastry over top the filling and press down gently around the sides. Seal the edges by pressing down with a fork and slice a small indent in the middle, with a knife.
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Repeat until you have used all the hand pies, then gather together the scrap dough and re-roll it, repeating the process until you have used all the pie crust. Bake for 30 minutes or so, until golden. Makes 15 hand pies.
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