Duo Crisp + Air Fryer - Mini Berry Hand Pies


  • all-purpose flour
  • 2 store-bought refrigerated pie dough rounds
  • 1/2 cups fresh or thawed frozen blueberries
  • 3 tbsp sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1/2 tsp ground cinnamon
  • Pinch of kosher salt
  • 1 large egg beaten
  • Line a rimmed baking sheet with parchment paper. Dust a work surface with flour. Place 1 pie dough round on the work surface and use a 4 1/2-inch (11.5-cm) round cutter to cut 4 circles out of the dough. (Alternatively, use a small, sharp knife to trace around the top of a glass and cut circles out of the dough.) Transfer the circles to the prepared baking sheet. Gather up the scraps and roll out the dough twice more, to cut out 2 more circles. Transfer to the baking sheet. Repeat to cut out circles from the remaining dough round.
  • In a medium bowl, stir together the blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt.
  • Place 1 tbsp of the berry mixture on the top half of each circle, leaving a 1/2-inch (12-mm) border at the top. Brush the top edge of the dough with some of the egg mixture. Gently fold the bottom half of the dough over the berries, tucking them inside. Press the top edge gently with your fingers to seal the dough into a half-moon shape. Use the tines of a fork to crimp (or seal) the edge closed. Repeat to fill the remaining circles. Refrigerate until the dough is cold and firm, 15–20 minutes.
  • Coat the Instant Pot air fryer basket with canola oil spray. Working in batches, brush the hand pies on both sides with the egg mixture and sprinkle with sugar. Arrange a single layer of hand pies in the basket, making sure they don’t touch. Insert the basket into the pot and attach the air fryer lid. Press the Air Fry button and set the cook time for 15 minutes at 350°F (180°C), then press Start. Bake undisturbed.
  • When the cooking time is up, use tongs to transfer the hand pies to a plate. Repeat to bake the remaining batches.
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