Ingredients
Scale
- 2 cups fresh blueberries
- 3 tablespoons sugar
- 1 1/2 tablespoons corn starch
- Pinch of salt
- 2 teaspoons fresh lemon juice
- 1 package pre-made pie crust (two crusts)
- 1 egg (for egg wash)
- 1 tablespoon water
- 3/4 cup powdered sugar (for drizzle)
- 1–2 tablespoons milk (for drizzle)
Instructions
- Cook the blueberries in a medium saucepan over medium heat until soft and juicy, about 9 minutes.
- In a separate bowl, mix sugar, cornstarch, and salt, then add to cooked blueberries and stir for 2-3 minutes until thickened. Remove from heat and stir in lemon juice; let cool.
- Preheat oven to 425°F and line baking sheets with parchment paper.
- Roll out the pie crust on a floured surface and cut into 16 circles (3.5 inches in diameter).
- Place half of the circles on the baking sheets, add about 1 tablespoon of blueberry filling to each, top with remaining circles, crimp edges with a fork, and make slits on top.
- Mix egg and water; brush over pies. Bake for about 20 minutes until golden brown.
- For drizzle, mix powdered sugar with milk and drizzle over cooled hand pies before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie (70g)
- Calories: 210
- Sugar: 11g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg