Summer desserts should be all about fresh, seasonal produce and ease of preparation. These blueberry hand pies use a store-bought pie crust to save on time (though you can certainly make your own if you prefer). And, they’re small handheld pies so you won’t have any plates or forks to clean up afterwards. Loaded with fresh summer blueberries and shaved coconut, these hand pies are a perfect summertime treat.
Take the pie crust out of the package and unroll it. Using a rolling pin, roll it until it is slightly thinner. Then, use a biscuit cutter to make as many 3- to 4-inch circles as possible. Re-roll the scraps and cut more circles until you have about 16 total (if you don’t have a biscuit cutter, you can use the rim of a glass to cut the circles instead). Place the circles on parchment-lined sheet pans, cover them with plastic wrap, and refrigerate until ready to use.
Combine the cornstarch and water in a small bowl and set aside.
Place the blueberries, sugar, lemon zest, and lemon juice in a medium saucepot. Place the sauce pot over medium-high heat and dissolve the sugar. As soon as the mixture starts to simmer, stir in the cornstarch. Once the mixture has thickened slightly (this will only take a minute or two) remove the pot from the heat and allow the blueberry compote to cool completely. Once it has cooled, stir in the shaved coconut.
Preheat the oven to 350 degrees F.
Remove the pie crust circles from the refrigerator and place small amount of cooled blueberry-coconut compote in the center of each one. Fold each circle in half and seal the edges with a fork. Brush each pie with egg yolk, sprinkle with turbinado, and cut three small slits in the top with a paring knife.
Bake the pies until the crust is golden brown, about 14 to 16 minutes depending on their size.