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Blueberry-Mango Hand Pies
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Prep Time:
1 hour
Total Time:
2 hours 30 minutes
Easy-to-eat hand pies bursting with the perfect combination of mango and blueberries. Prepare ahead and freeze for convenience!
Ingredients:
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 cups fresh or frozen (thawed) blueberries
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 3/4 teaspoon ground ginger
  • 1 mango, seed removed, peeled and thinly sliced or 1 1/2 cups well-drained mango slices (from 20-oz jar)
  • 2 tablespoons whipping cream or milk
  • 2 to 4 teaspoons water
  • 1 teaspoon almond extract
Instructions:
  • Preheat oven to 375°F and line a large cookie sheet with parchment paper. Roll out 1 pie crust on a floured surface to a 15 x 10-inch rectangle, about 1/8 inch thick. Cut into 5 rows by 2 rows. Repeat with the second pie crust.
  • In a medium bowl, gently mash 1/2 cup of blueberries with a fork. Mix in granulated sugar, cornstarch, lemon peel, lemon juice, and ginger until well combined. Then, fold in the remaining 1 1/2 cups of blueberries.
  • Halve mango slices and place them evenly on 10 pastry rectangles. Generously spoon blueberry mixture on each mango-topped rectangle, leaving a 1-inch border. Seal the pies by placing the remaining 10 pastry rectangles on top and pressing the edges with a fork. Create slits on the top crust. Place the pies on a cookie sheet and brush them with a mixture of beaten egg and whipping cream.
  • Bake until golden brown, then transfer to a cooling rack. Allow to cool for at least 1 hour before serving.
  • Combine powdered sugar with just the right amount of water to create a delicate glaze in a small bowl. Mix in almond extract and drizzle the glaze over the pies.

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