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Raspberry and Blueberry Fruit Pies
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Raspberry and Blueberry Fruit Pies

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 hand pies
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet

Ingredients

  • 1 tin of 10 biscuits
  • 5 tsp raspberry jelly more if needed
  • ¼ cup fresh blueberries
  • Turbinado raw cane sugar
  • Cooking spray

Instructions

  • Preheat the oven to 375 degrees. Line a baking sheet with a Silpat mat.
  • Remove the biscuits from the tin and flatten each one out with the palm of your hand.
  • Using your fingers, create a little well in the center of 5 of the biscuits.
  • Spoon some raspberry jam into the center of each well.
  • Add 5 blueberries to the top of the jam.
  • Carefully, place another flattened biscuit on top of the fruit-filled one.
  • Use a fork to crimp the edges, making sure to seal them; poke a hole in the top of the sealed pie with the fork.
  • Place in the oven and bake for 10-11 minutes or until golden brown.
  • Cool on a wire cooling rack for a few minutes, then serve. Enjoy.