2-3tbspsugar, depending on the sweetness of the berries
½tbspcornstarch
Juice from ½ a lemon
1boxof pre-made pie crusts (two crusts total)
1smallegg, well beaten
Turbinado sugar, to taste
Lemon Glaze:
½cuppowdered sugar
1-2tbspfresh lemon juice
Zest from ½ lemon
Instructions
Roll out both of the pie crusts on a lightly floured surface. Cut out 24 rounds with a cookie cutter (a glass jar or anything round will work too). You’ll need to re-roll the dough to get all 24 rounds.
Combine the blueberries, sugar, cornstarch, and lemon juice together in a small saucepan over medium heat; cook for 8-10 minutes or until the berries start to burst and the sauce has thickened. Set aside to cool and thicken.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Place a small spoonful of the cooled & thickened blueberries in the center of 12 rounds. Top each round with another pie round and press the edges together very firmly. Crimp all edges with a fork.
Brush some egg wash on the top of each hand pie then cut a few slits in the top of the crust for venting. Sprinkle each hand pie with some turbinado sugar.
Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool.
Make the lemon glaze by combining the powdered sugar, lemon juice, and lemon extract until smooth.
Place the cooled hand pies on a baking rack over parchment paper. Drizzle the lemon glaze on top of each pie. Serve and enjoy.