Featured Recipe
Hand Pies - Blueberry Lemon
Ingredients
1662600 PILLSBURY PIE CRUST 63/4 INCH- 10 EACH
0644534 BLUEBERRY PIE FILLING - 21 OZ CAN
2005304 LEMON ZESTED -1 EACH
1520006 RAW EGG -1 EACH
0632117 POWDERED SUGAR- 2 1/2 CUPS
0523217 LEMON JUICE- 1/4 CUP
0630483 VANILLA EXTRACT - 1 TSP
Instructions
PREHEAT OVEN TO 375 LOW FAN .
REMOVE PIE CRUST FROM FREEZER AND PLACE ON A LIGHTLY FLOURED SURFACE TO THAW FOR
APPROX. 20 MIN OR UNTIL THE CRUST WILL FOLD OVER AND NOT CRACK. DO NOT OVER-THAW.
IN A MIXING BOWL ADD BLUEBERRY FILLING AND LEMON ZEST TOGETHER. MIX AND SET ASIDE.
IN A BOWL CRACK EGG AND ADD WATER. MIX WELL. SET ASIDE.
WHEN CRUSTS ARE READY ADD 3OZ OF BLUEBERRY MIX TO CENTER OF CRUST.
FOLD CRUST IN HALF AND PINCH THE EDGES TOGETHER.
USE A FORK TO THE EDGES TO SEAL PIE. CUT A SLIT ON TOP TO VENT.
BRUSH WITH EGG MIXTURE MAKING SURE TO COVER ENTIRE SURFACE.
PLACE ON A BAKING SHEET WITH PARCHMENT PAPER AND BAKE FOR APPROX 15 MIN OR
UNTIL PIE IS GOLDEN BROWN.
PREPARED GLAZE BY ADDING POWDERED SUGAR LEMON JUICE AND VANILLA. MIX WELL.
WHEN PIES ARE DONE ALLOW TO COOL FOR 5 MIN AND SPOON GLAZE ON TO TOP OF PIES. SERVE.