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! #handpies #blueberry #lemon #pie


 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 suga
 1/4 cup lemon juice


Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.

Dump pie filling in a shallow bowl and add lemon zest. Mix until blended. Set aside.

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.

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.

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