Blueberry Hand Pies

Step 1

In a medium saucepan, combine 1/2-3/4 of the blueberries with the sugar, cornstarch, lemon zest, and juice. Turn the heat to medium and cook, stirring frequently, until thickened, about 5 minutes.

Step 2

Add the remaining blueberries, stir well, then pour the cooked filling into a shallow, heatproof dish to cool.

Step 3

Unroll the refrigerated pie crusts on a lightly floured surface. Use a 3-inch round cookie cutter to cut out as many circles as possible from the pie crusts. Re-roll scraps to cut additional circles. You should get around 18-20.

Step 4

Lay the circles on a parchment-lined baking sheet (overlapping is okay) and refrigerate them while the blueberry filling cools.

Step 5

Preheat the oven to 400 degrees Fahrenheit (205°C), and line a second baking sheet with parchment paper.

Step 6

Lay the chilled pastry circles on a lightly floured surface. Place about 1 tablespoon of the blueberry mixture in the center of each. Leave a border around the edges.

Step 7

In a small bowl, beat the eggs and milk until smooth. Brush a small amount on the border of each pastry circle, then carefully fold the dough over to create a half-moon shape. Press the edges with a fork to seal.

Step 8

Arrange the hand pies on the baking sheets, leaving 2 inches between each. Brush the egg wash over the top and sprinkle with coarse sugar for texture, if desired. Cut small slits on top of each pie to allow steam to escape.

Step 9

Bake for 15-20 minutes or until the crust is golden brown and the filling is bubbling.

Step 10

Cool the pies on the trays for 5-10 minutes before moving to a wire rack to cool. Serve warm or at room temperature. Enjoy!

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