If using my all-butter homemade crust, roll the dough then chill for 15 minutes. If using store bought refrigerator crust, allow the crust to warm up on the counter until you can unroll it without it cracking.

Use a 3-inch round cookie cutter to cut circles of dough, re-rolling the dough as needed to use it all. You’ll get about 16 rounds (to make 8 pies).

Lay half the circles on a cookie sheet that’s been covered with parchment or a silpat baking mat.

Spoon about 1 tablespoon blueberry pie filling onto the center of each round. Top with remaining rounds. Use a fork to press the edges to seal. Use a knife to cut at least one or two slits in the top to allow steam to escape while baking. Chill assembled pies at least 20 minutes (while oven is preheating).

Preheat oven to 400°F. Brush cold hand pies with a bit of beaten egg. Bake 20-30 minutes, or until the pies are a light golden on top. Cool before handling.

Store in an airtight container in the refrigerator for up to 3 days or freeze in a single layer for up to 2 months.