Ingredients:
- ● ½ – ⅓ jar Bonne Maman Blueberry Pie Filling
- ● 1 package of pre-made Pie Dough (2 pie crusts)*
- *May be substituted with your favorite homemade pie crust
- ● 1 tsp Vanilla
- ● 1 tsp Lemon Zest (optional)
- ● 1 Egg Beaten plus 1 Tbsp Water or Milk - for Egg Wash
- ● Coarse Sugar for decorating
Prep time: 20 min | Bake time: 11–13 min | Yield: 10–12 hand pies
Directions:
Preheat the oven to 375ºF. Line two baking sheets with parchment paper.
Roll out defrosted pie dough on a lightly floured surface. Use a circular cutting tool to cut pie dough into (20) 3″ circles.
Take 10 of the dough circles and cut slits in them to create air vents. Place the other 10 pie dough circles on lined baking sheets. Dampen a pastry brush with water, and brush the outside edges of the circles. Mix 1 tsp of *optional lemon zest with ½ or ⅓ jar of Bonne Maman Blueberry Pie Filling. Add 1–1.5 Tbsp of the filling to the center of each circle.
Place the vented circles on top of the blueberry-filled circles. Using a fork, crimp and seal the disks together to enclose the blueberry filling in the center. Brush the tops with egg wash and sprinkle with coarse sugar.
Bake at 375ºF for 11–13 min, rotating baking sheets halfway through. Allow pies to cool on baking sheets before enjoying.
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