Lemon Blueberry Handpies

Summer isn't summer without some blueberry deliciousness! And who doesn't love a cutie patootie hand pie!  Hopefully you're able to find your blueberry farmer at your local farmers' market and get away with a sweet basket full of goodness.  I always buy a couple of gallons and freeze them.  Just place in single layer on parchment covered  baking sheets - place in freezer for about an hour.  Pour into freezer bags, label and they pour out easily when you're ready to use them for hand pies, tarts, muffins, pancakes, and smoothies! 

These handpies are so easy to make and fun to eat! Drizzle with Lemon Icing, or just dust with confectioner's sugar....both are yummy!


Ingredients for handpies:

Pie dough for double crust pie (divided into two sections)

2 cups fresh or frozen blueberries (don't thaw if using frozen)

1/3 cup cane sugar

1 Tbsp. fresh lemon juice
 
1 Tbsp. flour
 
1/2 tsp. salt
 
Egg Wash: Whisk together 1 egg & 1 tsp. water 
 
Ingredients for Lemon Icing:
1 1/2 cups confectioner sugar
 
4  Tbsp. fresh lemon juice
 
Directions:
In mixing bowl, toss blueberries with sugar, flour, lemon juice and salt. 
Working with one dough round at a time, roll out pie dough on a floured surface. Using a 4" circle cookie cutter cut into circles. ( Usually makes about 9-10 for each section of crust).  Fill each circle with 1 Tbsp. blueberry filling (about 10 blueberries), fold over and crimp the edge with a fork.  Place on parchment covered baking sheet. Repeat until all the dough and filling are used. Place in refrigerator for about 30 min. to chill.  Preheat oven to 400*. Prick top with fork.  Brush with egg wash and bake for about 15 min. until golden brown.  Cool on wire rack.  Drizzle with lemon icing. 
Lemon Icing:  Whisk together confectioner's sugar and lemon juice until smooth.  Place in small ziptop bag and seal tightly.  Cut tiny tip from bottom corner and drizzle over handpies.  Eat one immediately and hide (oops, I mean) serve the rest! 
 
from my table to yours, 
 
helen