How do you make Martha Stewart hand pies?

Conventional Oven Cooking Directions

  1. PREHEAT oven to 350°F with rack in the center of oven.
  2. REMOVE hand pie from wrapping. Place on baking sheet.
  3. BAKE for 20-23 minutes or until center is warm.
  4. COOL COMPLETELY before serving.

How do I make my blueberry pie less runny?

To avoid a runny blueberry pie, use smaller berries, use tapioca flour, and allow the baked pie to cool as instructed in the recipe! If your pie still has some excess liquid after cutting it, just spoon it out or soak it up with paper towel.

How do you vent a blueberry pie?

Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired. Using a paring knife, cut several vents in top of dough to allow steam to escape.

How many pints of blueberries do you need for a pie?

3 pints
You’ll need about 3 pints of blueberries, which is equal to 6 cups. I love to use fresh blueberries when they’re in season, but when they’re not, frozen berries work just as well. You don’t even need to thaw them first! Toss about half the berries together in a pot with sugar, cornstarch, and a pinch of salt.

How long do you cook hand pies in the oven?

Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.

Can I freeze hand pies before baking?

Wrap each hand pie in plastic wrap and place them in a freezer bag until you are ready to bake them. To bake from frozen, preheat the oven to 350 degrees. Place the frozen hand pies on a baking sheet lined with parchment paper and bake them for 40-45 minutes, or until they turn golden on top.

What is the best thickener for blueberry pie?

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Why is my blueberry pie always runny?

Pay attention to bake times: one reason you’ll often end up with a runny fruit pie is simply that it hasn’t been baked long enough. Any thickener you use needs a little time to set up, and people often see their crust turning light brown and think the pie is done when it’s really not.

Why is my blueberry pie so watery?

Why is my blueberry pie filling runny?

Pay attention to bake times: one reason you’ll often end up with a runny fruit pie is simply that it hasn’t been baked long enough. Any thickener you use needs a little time to set up, and people often see their crust turning light brown and think the pie is done when it’s really not. 3.

How do you keep hand pies from getting soggy?

Chill or freeze the pies for at least 20 minutes before baking. To prevent leaks, always, always bake them in a very hot oven, either 375 to 400 degrees on convection setting, or 400 to 425 degrees regular bake, Richardson says.

Why are my hand pies exploding?

Vent – Don’t forget to give your pies some vents for steam to escape during baking, otherwise, the pressure can build up and cause your hand pie to leak everywhere. Cracking – Cracks can also cause your pies to burst while baking. Smooth them out to prevent your filling from seeping out.