Blueberry Lavender Hand Pies

Blueberry Lavender Hand Pies

Time 1 hr 30 min | Makes 10 hand pies

Ingredients

2 cups blueberries
2 tablespoon cornstarch
⅓ cup sugar
¼ teaspoon salt
1 tablespoon lemon juice
1 teaspoon lavender, finely ground
Homemade or store-bought pie dough
1 large egg, beaten with 1 teaspoon of water

Icing
½ cup powdered sugar
2 teaspoons wate

How to Make It

Rinse and drain the blueberries and place in a medium saucepan. Whisk the cornstarch with the sugar, salt and lavender, pour over the berries. Add the lemon juice and stir to combine.

Place the saucepan on a burner set to medium heat and cook, stirring frequently, until the mixture starts to thicken, about 6 minutes. Remove from heat and stir in the lemon zest. Transfer cooked berries to a bowl and let cool to room temperature. Filling can be made ahead of time and refrigerated until you're ready to assemble pies.

Assemble Pies
Roll the dough into ¼ of an inch. Using a 3” circle cutter. Cut out 20 circles. Rerolling the dough as necessary.

Add a heaping tablespoon of filling to half of the circles. Brush the edges of the circle with egg wash and top with a second circle of dough. Crimp the edges with a fork.

Use a knife to cut vents into each hand pie. Brush the top of each pie with the egg wash. Transfer the pies to a parchment-lined baking sheet.

Air Fry at 425°F for 15 minutes on middle rack, until they're a light golden brown.

Or, preheat the oven to 425°F, and bake pies for 18 to 20 minutes, until they're a light golden brown.

Remove pies from the oven and let cool on a wire rack for 20 minutes before icing.

To make icing, combine powdered sugar with water. Drizzle over the cooled pies.

Pies will keep for several days, in an air-tight container, at room temperature or can be frozen for up to 3 months.