But I hate making pie. The whole process feels like a high-stakes baking challenge. The dough has to be chilled, rolled just right, transferred to a pan without tearing and sometimes blind baked. And that’s before you even think about the filling. So most of the time, I admire pies from afar or just buy a pre-made one at the store.
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Start with canned biscuits and press each one out a little flatter so it’s wide enough to hold a bit of filling. Drop a spoonful of blueberry jam in the center, and top it with three fresh blueberries for a little juicy pop. Then fold the dough over, sealing the edges with your fingers so it resembles a hand pie.
Let them cool slightly, then dust them with powdered sugar. That’s it!
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How to Customize This Recipe
But the base of this recipe is endlessly flexible. It’s just dough, jam and butter, so why stop at blueberries? Use cherry jam and some fresh halved cherries or peach preserves with fresh peach slices, and sprinkle the pies with cinnamon sugar before baking. Strawberry jam and chopped strawberries inside the dough give you a strawberry pie. After baking, serve with a dollop of whipped cream for strawberry shortcake vibes. Like apple pie (my favorite)? A spoonful of apple butter plus tiny diced apples sautéed with cinnamon would be great. Glaze with a powdered sugar icing instead of dusting.
I love that I can finally enjoy the flavor of pie without the pressure of rolling dough or mastering crimped edges. This idea is quick, clever and absolutely delicious.
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