Photo of Blueberry hand pies by WW

Blueberry hand pies

7
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Easy
Here’s a wonderful way to sweeten up summer parties. Portion-control is a snap since everyone gets their own mini pie.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Ready Rolled Shortcrust Pastry Sheets

1 sheet(s)

Blueberries

300 g

Demerara Sugar

2 tablespoon(s), level

Lemon

1 zest(s) of 1

Lemon Juice, Fresh

1 tablespoon(s)

Cornflour

1 tablespoon(s), level

Instructions

  1. Preheat oven to 425°F (218°C). Mist a large-size muffin tin with cooking spray
  2. Using a 10cm cookie cutter cut 8 circles out of pastry (re-roll scraps with a rolling pin as needed). Place the pastry circles in the bottom of the prepared muffin holes, press down on the base and slightly up the sides.
  3. In a medium bow, toss together the blueberries, sugar, lemon zest and juice and the cornflour, then spoon evenly into the pastry cases.
  4. Bake for 20 minutes, until the pastry is browned and the top is bubbly. Let cool completely before removing from the pan.