Easy Blueberry Hand Pies

• Vegetarian

• Produce

  • 2 1/2 cups Blueberries, fresh
  • 1 tsp Lemon, zest

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 3 tbsp Cornstarch
  • 1 pinch Salt
  • 1/2 cup Sugar
  • 1 Sugar

• Bread & Baked Goods

  • 15 Crusts, store-bought flaky mini tart

• Liquids

  • 2 tbsp Water

Found on dishbydish.net

Description

Ingredients

• 15 store-bought flaky mini tart crusts
• ½ cup sugar
• 3 tablespoons cornstarch
• ½ teaspoon ground cinnamon
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2½ cups fresh blueberries
• a pinch of salt
• 1 egg yolk
• 2 tablespoons of water
• Sugar, for sprinkling

Directions

• In a small bowl, mix together the sugar, cornstarch, cinnamon, ground cinnamon and lemon zest.
• In a large bowl, mix blueberries with lemon juice until blueberries are coated with lemon juice
• Sprinkle the sugar mixture over the blueberries and mix well until blueberries are completely coated
• Combine egg yolk and water to create eggwash
• Fill the centre of the tart crusts with 1 tablespoon of blueberry mixture, and brush the edges with egg wash, then fold the crust into half and seal the edges by pressing the back of a fork down on the top edge of dough
• Chill hand pies for half an hour in the refridgerator before baking
• Pre-heat oven to 375 deg Fahrenheit (190 deg Cel)
• Remove hand pies from the refridgerator and brush the top sides with remaining egg wash
• Sprinkle tops of handpies with sugar, then cut a small slit on the top of the hand pies for the steam to escape during baking
• Bake for around 20 minutes or until hand pies have turned golden brown and are flaky
• Let pies cool for 5 minutes before serving. (Best eaten when pies are still flaky and crispy).