Blueberry Lemon Hand Pies

For the Glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons lemon juice

Instructions:

1. To make the pie dough, mix together the flour, salt, and sugar in a large bowl.
2. Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse sand.
3. Pour the cold water into the bowl and stir with a fork until the dough comes together in a rough ball.
4. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together in a smooth ball.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
6. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. To make the filling, mix together the blueberries, sugar, lemon juice, cornstarch, and lemon zest in a medium saucepan.
8. Cook the mixture over medium heat until the blueberries start to burst and the mixture thickens, stirring frequently.
9. On a lightly floured surface, roll out the pie dough to about 1/4 inch thickness.
10. Using a biscuit cutter or the rim of a glass, cut out the dough into circles. You should get about 8-12 circles, depending on the size of your cutter.
11. Place a spoonful of the blueberry filling onto the center of each dough circle.
12. Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal the pies.
13. Place the hand pies on the prepared baking sheet.
14. Bake the hand pies in the preheated oven for 20-25 minutes, or until they are golden brown.
15. To make the glaze, whisk together the confectioners’ sugar and lemon juice in a small bowl until smooth.
16. Brush the glaze over the warm hand pies.
17. Serve the hand pies warm, with a scoop of vanilla ice cream or whipped cream, if desired.

I hope you enjoy these Blueberry Lemon Hand Pies! These sweet and tangy pies are the perfect treat for any occasion. Whether you’re serving them as a dessert at a summer