Ingredients
Scale
- 2 cups fresh blueberries
- 3 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- Pinch of salt
- 2 teaspoons fresh lemon juice
- 1 package of pie crust (2 in a pack)
- For topping: 1 egg, 1 tablespoon water
- For drizzle: 3/4 cup powdered sugar, 1-2 tablespoons milk
Instructions
- Prepare the blueberry filling by cooking fresh blueberries in a medium saucepan over medium heat until soft and juices are released (about 9 minutes). Combine sugar, cornstarch, and salt in a bowl, then stir into the blueberries until thickened (2-3 minutes). Remove from heat and add lemon juice. Allow to cool slightly.
- Preheat your oven to 425°F (220°C) while rolling out the pie crusts and cutting out circles (3 1/2 inches).
- Assemble the hand pies by placing half of the circles on parchment-lined baking sheets. Add 1 tablespoon of blueberry filling to each circle, cover with remaining circles, crimp edges with a fork, and make slits on top.
- Brush tops with an egg wash (egg + water), then bake for about 20 minutes until golden brown.
- Drizzle with icing made from powdered sugar and milk after cooling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg