I’ve always loved Vincent van Gogh’s The Starry Night. We have some reproductions of his work hanging around our house. Nate loves art work, so it’s everywhere. A few years ago we found an original watercolor by a painter named Brother Cletus at a thrift store. It’s a huge watercolor of Bruges, Belgium.
My favorite though is Starry Night. I love the swirls, and there is just so much to look at throughout the whole painting. It keeps your eyes busy, but it’s calming at the same time. The swirls around the stars and the moon always make me think of little pies. Like the heat radiating after you pull a pie out of the oven. Silly, I know.
The other day I could not pass up the blueberries at the grocery store. I had this delicious idea for some blueberry hand pies with star cut outs – something a witch might make on a starry night in many of the books I like to read. I have a thing for books about witches.
If you’re a crust person then you’ll love these pies. Lots of crust and just the right amount of berries. I just love the way the blueberries bubble over and leave that perfectly purple juice.
These are pretty straight forward to make. If you really want some quick hand pies just pick up some refrigerated pie crust you can roll out. I had a package of dough that I had frozen, so instead of making up a fresh batch, I cheated and used that instead. I found I can get 6-7 hand pies from two regular-sized pie crusts.
You can see how easy they are to make below. And, they are so delicious, especially with a tall glass of cold milk! I love to sit down with one of these, curled up with a good book, and a glass of milk to wash it all down.
One thing I found I liked is using heavy whipping cream brushed over the tops versus an egg. I always see an egg recommended, but when I compared to the two, I much prefer the look of the brushed cream over a pie.
The recipe below does not have to be exact. This is one of those recipes you can just toss the ingredients in, and they will come out wonderful every time. When I make these pies, I just throw in everything without measuring, and they always come out heavenly.Print
- 2 pie crusts
- 1 pint of blueberries, washed
- 2/3 cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon corn starch
- 1 egg (or heavy cream)
- Preheat oven to 425.
- Mix together blueberries, sugar, cinnamon, and corn starch. Then, set aside.
- Lay out each pie crust and cut 4-inch diameter circles (I usually get 5 and then roll out the scraps for 1-2 more).
- Cut a small slit or small shape in the center of the “top” crusts.
- Line a cookie sheet with parchment paper and lay out half the circles for the “bottom” crusts.
- Beat the egg. Then, using a brush, brush around the edges of each crust.
- Add 1-2 tablespoons of blueberries to the center of each crust.
- Lay the “top” crusts on the tops of each pie.
- Use a tool to pinch the edges of each pie crust closed. (I found the end of a toddler fork works wonderfully)
- Brush the tops with either an egg or heavy cream.
- Bake for 14-15 minutes until golden.
- Let sit for a few minutes before serving.
- Serving Size: 1 pie
Have you ever made hand pies? What’s your favorite kind?