Blueberry Hand Pies
Servings: 9 hand pies
Calories: 227.01cal
Ingredients
- ¾ cup blueberry pie filling
- 2 refrigerated pie crusts
- 4 tablespoons powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 375 F and line an insulated baking sheet with parchment paper.
- Use drinking glass placed over pie dough sheet to cut out circles with a paring knife. Or use a biscuit cutter.
- Add 1 1/2 tablespoons of blueberry pie filling to the center of a circle.
- Place a second crust circle over the first and crimp the edges together with a fork.
- Cut a two small slits in the top of the pie. Repeat these steps for all remaining pies, using a separate cooking sheet if needed.
- Bake in preheated oven for 20-25 minutes, or until light golden brown.
- Remove from oven and allow to cool for five minutes. Transfer to a cooling rack to cool completely.
- Combine powdered sugar with half of the milk. Continue mixing and dribbling in small amounts of milk until mixture is a thick drizzling consistency.
- Place waxed paper under cooling rack and brush glaze over the pies. Allow glaze to set and serve.
Video
Notes
If you have a biscuit cutter it may vary in size, get as close to 3 3/4 as you can to get the same number of pies as the recipe states. Using a 3 3/4 inch drinking glass, we got 18 circles for 9 hand pies. We got 7 circles from each crust, then rolled out the scraps to get the rest.
Nutrition
Serving: 1hand pie | Calories: 227.01cal | Carbohydrates: 31.69g | Protein: 2.47g | Fat: 9.95g | Saturated Fat: 3.11g | Cholesterol: 0.17mg | Sodium: 157.92mg | Potassium: 61.75mg | Fiber: 1.51g | Sugar: 11.8g | Vitamin C: 0.15mg | Calcium: 14.96mg | Iron: 1.16mg
