Lemon Blueberry Hand Pies

1. 1

   For the hand pies: Preheat the oven to 400 degrees F.

2. 2

   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).

3. 3

   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.

4. 4

   Simmer and stir until the blueberries release their juices and burst, 4 to 5 minutes.

5. 5

   Remove from the heat, add the lemon zest and allow the mixture to cool, about 10 minutes.

6. 6

   Dollop 1 tablespoon cooled blueberry filling on each pie piece.

7. 7

   Brush the egg wash along the edges and fold the pie crust; crimp with a fork to seal.

8. 8

   Brush each pie with the egg wash and sprinkle with demerara sugar.

9. 9

   Bake on a parchment-lined baking sheet until golden, 15 to 20 minutes.

10. 10

    Set aside to cool.

11. 11

    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.

12. 12

    Keep at room temperature until ready to use.

13. 13

    When serving, use a spoon to swizzle the top of each hand pie with the lemon glaze.

* Per serving · 4 servings · Values may vary.

No additional tips available.