Easy Mini Blueberry Pies

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Jar Blueberry jam

• Baking & Spices

  • 1/2 cup Icing sugar, heaping

• Bread & Baked Goods

  • 18 Pie crusts, Frozen

• Dairy

  • 2 tbsp Milk

Found on onelittleproject.com

Description

Ingredients

• Two 9 Frozen Pie Crusts, defrosted
• 1 Jar of Blueberry Jam
• 1 Egg
• ½ Cup Icing Sugar (heaping)
• 2 Tablespoons Milk

Directions

• Preheat the oven to 350F.
• Remove the defrosted pie crusts from the tin and carefully place on the counter.
• Use a rolling pin to gently flatten them out (but dont roll them thinner).
• Using a heart shaped cookie cutter, cut 10 hearts out of each pie crust.
• Place half the hearts on a silicon baking mat. Set the other half aside.
• Add a generous spoonful of blueberry jam to the middle of each heart.
• Beat the egg and add a small splash of water to it.
• Using your finger (or a small brush), spread the egg on the heart so that it completely covers all of the exposed crust around the jam.
• Place another heart over top of the jam and gently press down with your fingers to line it up and start sealing it.
• Press down around the edges with a fork to seal it all in.
• Brush the egg mixture on top of each of the hearts.
• Bake at 350F for 20 to 30 minutes. Keep watching. Mine were done at about 23 minutes.
• For the glaze, add the icing sugar to a bowl, and slowly stir in the milk until its a smooth, slightly runny consistency. Drizzle over the hearts while they are still warm.