Homemade 'Hostess' Blueberry Cutie PiesBrooke McLay
I’ve had a crazy-mad craving for Hostess pies this month. Perhaps it’s a latent gene, leftover from a childhood lack of those crisply glazed, fruit-filled wonders. My mother almost never let us buy them. ‘Far too unhealthy’, she would absentmindedly say while checking over her grocery list. And really, who can blame her? Though the classic, store-bought version contain fillings flavors like apples, cherries, boysenberry, they’re far from healthy. A single Hostess pie offers up more saturated fat than I like to eat in a single week. But, oh! They taste good. And so it was last week, when I’d finally had it with the cravings. The kids and I whipped up a batch of flaky whole-wheat pie crust, stirred up a fresh blueberry mixture, and made us a stack full of cutie pies that were surprisingly quick to create and delicious enough to make me forget store bought Hostess altogether.
Homemade Blueberry Cutie Pies
1 batch of Perfect Whole Wheat Pie Crust (CLICK HERE for recipe)
1 pt. blueberries
½ c. sugar
1 Tbsp. lemon juice
2 Tbsp. cornstarch
2 c. powdered sugar
2-4 Tbsp. heavy whipping cream
1 tsp. pure vanilla
Preheat oven to 400 degrees. In a medium saucepan, combine all filling ingredients. Stir together over medium-high heat until thickened, about 5-7 minutes. Allow to cool. Roll pie crust to ¼” thick, cut into small circles that are approximately 4-5 inches in diameter. Place a small dollop of the blueberry mixture onto the center of each circle of crust. Pull the edges of the crust up—taco-style—gently pinching the two sides together. Lay the pie onto its side and use the tines of a fork to seal the edges. Place on a baking sheet. Bake for 12-15 minutes, or until the edges of the pie begin to brown slightly. Remove and cool until warm to the touch. Whisk together all glaze ingredients until smooth. Dip warm cutie pies in the glaze until fully coated. Transfer to a wire cooling rack and allow to cool completely before serving.