Yield: 24 hand pies

Blueberry Lemon Hand Pies

Blueberry Lemon Hand Pies

All it takes is 30 minutes to prepare these Blueberry Lemon Hand Pies with their flaky crust and citrus glaze!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 boxes (14.1 oz each) refrigerated pie crust
  • 1 can (21 oz) blueberry pie filling
  • 1 lemon, zested
  • 1 egg white, beaten
  • 2 1/2 cups powdered sugar
  • 1/4 cup lemon juice

Instructions

  1. Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
  2. Dump pie filling in a shallow bowl and add lemon zest. Mix until blended. Set aside.
  3. Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
  4. Using a 1 tbsp cookie scoop, drop blueberry pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
  5. Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
  6. While pies are baking, whisk together the powdered sugar and lemon juice until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes). ENJOY!

Nutrition Information:

Yield:

24

Serving Size:

1 hand pie

Amount Per Serving: Calories: 67 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 20mg Carbohydrates: 14g Fiber: 0g Sugar: 11g Protein: 0g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.