Old Fashioned Blueberry Hand Pies

Summer has sprung and so has an abundance of fresh fruits and veggies, and berries!  A delicate and delicious blueberry is a great choice for a handheld pastry, individually portioned for on the go home made treats.
Blueberries are packed with essential vitamins, minerals and antioxidants.  Anthocyanins are the antioxidants that give blueberries their brilliant color.  These vital superpowers help to thwart damage done to DNA by free radicals.  Also, other beneficial  properties include but are not limited to a good source of calcium, manganese, iron, zinc, magnesium and more, supporting healthy bones, regulating blood pressure and lower LDLs.  LDLs are low density  lipoproteins and also the undesirable one, the favorable one being HDL  or high density lipoproteins.  Blueberries are good to and for you and in season.  Have some fun with it.
These hand pies were a real hit with the whole family.  My neighbor gifted me a huge 2 lb. bag of these tasty little morsels.  I also made a pie, smoothies, blueberry pancakes and more.  My girls snacked on blueberries by the bowlful.  The finished pies may be frozen too, so don't be afraid to make extras.


Recipes:

1 lb. fresh or frozen blueberries, (I used frozen Maine blueberries, small and sweet)
1/4 to 1/3 c. pure cane sugar or to taste
1 c. unsweetened apple juice
2 tbsp. cornstarch, mixed with a little water to make a slurry
4 tbsp. butter
1 tsp. pure vanilla extract
pinch of salt
4-9 inch roll out pie crusts
zest of whole and juice of 1/2 lemon
parchment paper for baking
egg wash for brushing tops, if desired
Instructions:
Place blueberries in a medium sauce pan along with all other ingredients except  the butter,vanilla, lemon juice and cornstarch.
Bring up to a boil over medium high heat and let cook for about 10 minutes, allowing to reduce as it cooks.
Once liquid has reduced by about 1/3, remove from heat and stir in cornstarch.
Allow berries to return to a boil, stirring often and thickening.
Stir in vanilla and lemon juice.
After about 2 minutes, remove from heat and stir in butter.
Allow to cool before making the individual hand pies.
Use a pastry cutout of desired shape.  You will need two cutouts per hand pie.  You will be baking them in a 350*F oven.

Place small portions in center of bottom crust, as too much will overflow excessively.
Press around edges of pies to seal in filling, using a fork or device, dipping the fork in flour to aid in sticking.
Vent top crust with knife or using cutout gadget..
Brush with egg wash if desired.
Space out evenly on baking pan lined with parchment paper and bake until golden  and filling is bubbly, about 25 to 30 minutes.
Yield depends on size of cutouts.