No fork is required to eat these delicious hand pies that marry mango and blueberries. Bonus: You can make them ahead and freeze for later!
Blueberry-Mango Hand Pies
- Prep Time 60 min
- Total 2 hr 30 min
- Servings 10
- Ingredients 13
Ingredients
Crust
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
- 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)
- 1 egg
- 2 tablespoons whipping cream or milk
Glaze
- 1 cup powdered sugar
- 2 to 4 teaspoons water
- 1 teaspoon almond extract
Instructions
-
Step1Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. On well-floured surface, roll 1 pie crust to 15 x 10-inch rectangle about 1/8 inch thick. Cut into 5 rows by 2 rows. Repeat with second pie crust.
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Step2In medium bowl, crush 1/2 cup of the blueberries with fork. Add granulated sugar, cornstarch, lemon peel, lemon juice and ginger; stir to combine. Stir in remaining 1 1/2 cups blueberries.
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Step3Cut mango slices in half; evenly arrange slices on 10 of the pastry rectangles. Top each with heaping tablespoon of blueberry mixture, leaving 1-inch border around edges. Place remaining 10 pastry rectangles on fruit-topped rectangles; press edges firmly with fork to seal. Cut slits in top crust. Place pies on cookie sheet. In small bowl, beat egg and whipping cream. Brush over pies.
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Step4Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool at least 1 hour before serving.
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Step5In small bowl, mix powdered sugar with enough water to make thin glaze. Stir in almond extract. Drizzle glaze over pies.
Nutrition
300
Calories
11g
Total Fat
2g
Protein
47g
Total Carbohydrate
25g
Sugars
Nutrition Facts
Serving Size: 1 Pie
- Calories
- 300
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 5g
- 24%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 9%
- Sodium
- 220mg
- 9%
- Potassium
- 95mg
- 3%
- Total Carbohydrate
- 47g
- 16%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 25g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 15%
- 15%
- Calcium
- 0%
- 0%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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