Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups blueberries (* can use frozen)
  • 1/4 cup granulated sugar
  • 1 tablespoon corn starch
  • 1/2 lemon (* zested and juiced)
  • 1/4 teaspoon vanilla extract
  • 2 pie crusts (* can use store bought)
  • 1 egg (* lightly beaten)

Instruction

  • Preheat your oven to 400°F. Line a tray with a Silpat mat (highly recommended) or parchment paper.
  • Add the blueberries, sugar, corn starch, lemon zest and juice, and vanilla extract to a medium bowl. Gently toss until well combined.
  • Cut the pie crusts into 15 equally sized, circular mini pie crusts. You will have to re-roll the remaining pie crusts after cutting out the initial circles to get 15. (see notes below)
  • Divide the blueberry mixture evenly onto one half of each piece of crust, leaving 1/4" space along the edge.
  • Lightly brush water along the edges of the crust and fold the crust over the top. Using the tines of a fork, seal the edges well. Cut two slits into each hand pie.
  • Brush the tops of the hand pies with the egg wash.
  • Place on a baking sheet and bake for 12-15 minutes, until golden brown. The blueberry juice will likely leak out some.
  • Let cool before removing from the tray.