filling pie dough circles with blueberry pie filling

Use egg wash and a fork to simply seal the hand pies and ensures they won’t burst open in the oven! Here’s how:

  1. Place filling on one-half of the cut-out pastry, leaving a half-inch edge.
  2. Dip a fingertip or small pastry brush into the egg wash (1 egg beaten with 1 tablespoon water) and coat the edges of the pastry.
  3. Top with the remaining cut-out pastry and press the edges to seal with your fingers.
  4. Use the back of a fork to create a decorative edge, pressing to make sure edges are well-sealed.