Lemon Blueberry Hand Pies HERO IMAGE
Print

Easy Vegan Lemon Blueberry Hand Pies

Easy Vegan Lemon Blueberry Hand Pies
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Veg Life Staff

Ingredients

  • 1 Pre-made Pie Crust found in the refrigerated section of your grocery store...usually near the butter
  • 1 c Blueberries fresh or thawed (if frozen)
  • 1/4 c Sugar if your blueberries are not very sweet, you may consider adding a bit more than the 1/4 cup
  • 1 tbsp Cornstarch, Arrowroot Powder or Tapioca Flour
  • pinch Salt
  • 1 1/2 tsp Lemon Juice

JUST BEFORE BAKING:

  • 1/4 c Non-Dairy Milk for brushing and sealing the pastries
  • Sugar for sprinkling

FOR THE OPTIONAL GLAZE MENTIONED IN THE POST (not shown)

  • 1/2 c Powdered Sugar
  • 1 tbsp Lemon Juice or more if needed to get a drizzling consistency

Instructions

TO MAKE THE BLUEBERRY FILLING:

  • Add blueberries, sugar, cornstarch, salt and lemon juice to a small saucepan over medium to medium high heat. Cook until the blueberries burst and release their juices. The sauce should be thickened at this point. Allow to cool completely.
  • Preheat the oven to 400 degrees and line a baking sheet with parchment or a silicone mat.
  • Unroll the refrigerated pie dough and cut as indicated in the post to give you six rectangles.
  • Place about 1 tablespoon into the center of each rectangle and brush the edges with almond milk. Fold in half.
  • With a fork, crimp the edges to seal.
  • Brush with almond milk and sprinkle with sugar.
  • Bake for 15 to 20 minutes or until golden and crisp. There will be some leakage. This is normal.
  • Allow to cool.

OPTIONAL GLAZE:

  • Stir together powdered sugar and lemon juice to create a glaze that can be drizzled. Add more juice if it's too thick, or more powdered sugar if it's too thin. Drizzle over cooled pastries and enjoy :)