Welsh Family Kitchen
Blueberry Lemon Hand Pies
Vicky Martin brought these for Easter Dinner and shared the recipe.
2 boxes refrigerated pie crust 14.1 oz each
1 can blueberry pie filling 21 oz
1 lemon zested
1 egg separated
2.5 cups powdered sugar
1/4 cup lemon juice
Preheat oven to 425F. 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 Tablespoon scoop, drop blueberry pie filling into center of each pie crust circle. Brush edges with egg yolk. 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.
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.
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!
2024-04-01: Added to our cookbook from Vicky's.
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