- 1 (14 ounce) package refrigerated pie dough
- 1 1/ 2 cups fresh blueberries
- 1 lemon, zested (1 teaspoon) and juiced (1 1/2 teaspoons)
- 1/ 4 cup packed brown sugar
- 2 teaspoons cornstarch
- 1/ 4 teaspoon cinnamon
- 1 pinch salt
- 4 tablespoons turbinado sugar
- 1 large egg
- 1/ 4 cup milk, divided
- 1 1/ 2 cups confectioners sugar
- 2 teaspoons vanilla extract
Preheat oven to 450ºF and line one cookie sheet with parchment paper. Rinse and dry blueberries, removing any stems.
In a small bowl, prepare your egg wash by whisking egg and 2 tablespoons milk together. Set aside.
In a medium bowl, mix blueberries, lemon juice, lemon zest, brown sugar, cornstarch, cinnamon, and salt. Set aside.
Remove pie dough from refrigerator and microwave for 10 seconds (if you try to unroll the dough when it is too cold, it will break). Lightly flour a cool work surface and unroll one piece of dough on top. Using a rolling pin, gently roll-out pie dough so it’s a little thinner (3-4 strokes in each direction is sufficient). Thinning the dough helps create a better pie crust-to-filling ratio.
Using a 3 1/2-inch cookie cutter or cup, cut out dough circles. Repeat with second piece of dough, re-rolling scraps as needed to cut additional circles. Ensure you have an even number of dough circles.
Spoon 1 heaping tablespoon of blueberry filling (ensure you get some of the brown sugar sitting at the bottom of the bowl) into the center of half of your dough circles. Apply a light layer of egg wash around the edges of the circle using a pastry brush or your finger. Place a dough circle on top of the blueberry filling, using your fingers to gently press the edges of the two sides together. Seal edges further using a fork. Repeat until all hand pies are sealed.
Brush the top of each hand pie with egg wash and sprinkle with turbinado sugar. Cut 2 small slits to allow steam to escape when baking, then place on lined baking sheet. Bake for 15-17 minutes, or until hand pies are golden brown and the filling is bubbling.
While pies are baking, create your vanilla glaze by whisking together confectioners sugar, 2 tablespoons milk, and vanilla. If the glaze is too thin, add more confectioners sugar. If the glaze is too thick, add more milk.
Allow pies to cool for 10-15 minutes, then drizzle with vanilla glaze.