Blueberry Lemon Hand Pies: a flaky crust and a citrus glaze

published on 2 April, 2019 at 13:21
Ingredients:
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 sugar
1/4 cup lemon juice
 
Directions:
Dump pie filling in a bowl and add lemon zest. Mix until blended. Set aside. Unroll pie crusts and cut 6 circles from each crust using a biscuit cutter. 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. Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake for about 15 minutes. Whisk together the powdered sugar and lemon juice until smooth. Remove cooked pies from baking sheet and drop into glaze, coating it completely.
 
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