Lemon Blueberry Hand Pies
- Level: Easy
- Yield: 12 mini hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 250
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 40
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 177
- Total: 1 hr 15 min (includes cooling time)
- Active: 25 min
Ingredients
Hand Pies:
2 premade pie crusts
2 cups fresh blueberries
1/4 cup granulated sugar
2 tablespoons tapioca
1/8 teaspoon kosher salt
1 lemon, zested and juiced
1 egg whisked with 1 tablespoon water
Demerara sugar, for topping
Lemon Glaze:
1 cup confectioners' sugar
Directions
- For the hand pies: Preheat the oven to 400 degrees F.
- Cut each pie crust in half through the middle, then in thirds in the other direction, creating 6 pieces (square off the edges to make rectangles or strips).
- Place the blueberries, granulated sugar, tapioca, salt and 1 tablespoon of the lemon juice (save the remaining lemon juice for the glaze) in a small saucepan over medium heat. Simmer and stir until the blueberries release their juices and burst, 4 to 5 minutes. Remove from the heat, add the lemon zest and allow the mixture to cool, about 10 minutes.
- Dollop 1 tablespoon cooled blueberry filling on each pie piece. Brush the egg wash along the edges and fold the pie crust; crimp with a fork to seal. Brush each pie with the egg wash and sprinkle with demerara sugar.
- Bake on a parchment-lined baking sheet until golden, 15 to 20 minutes. Set aside to cool.
- For the glaze: Whisk together the confectioners' sugar and 2 tablespoons of the lemon juice, 1 tablespoon at a time, until a pourable glaze forms. Keep at room temperature until ready to use.
- When serving, use a spoon to swizzle the top of each hand pie with the lemon glaze.