Blueberry Lemon Hand Pies

Ingredients:

– 2 boxes refrigerated pie crust (14.1 oz each)

– 1 can blueberry pie filling (21 oz)

– 1 lemon (zested)

– 1 egg (separated)

– 2 1/2 cups powdered sugar

– 1/4 cup lemon juice

Instructions:

1. Preheat your oven to 425°F. Allow the pie crusts to reach room temperature while you prepare the filling

2. Pour the blueberry pie filling into a shallow bowl, add the lemon zest, and mix until blended. Set aside

3. Unroll the pie crusts and cut out six circles from each crust using a 4-inch biscuit cutter. Re-roll scraps if needed to get six circles from each crust

4. Scoop 1 tablespoon of the blueberry filling into the center of each circle. Brush the edges with egg yolk, fold the crust in half, and pinch the edges closed. Fold the edges over and use the tines of a fork to seal. Poke each hand pie once with a fork to prevent bursting

5. Beat the egg white in a small bowl until frothy and brush it over the tops of each pie

. Place the pies on a parchment-lined baking sheet, spaced 1 inch apart, and bake for about 15 minutes until golden brown

6. While the pies are baking, whisk together the powdered sugar and lemon juice until smooth to make the glaze

7. Once baked, carefully remove the pies from the sheet. While they’re still warm, dip each pie into the glaze, ensuring they’re fully coated. Use two forks to flip them and remove gently. Place on parchment paper to set for about 5 minutes

Enjoy these sweet and tangy treats!