Mini Blueberry Hand Pie Hearts

Mini Blueberry Hand Pie Hearts

Ingredients<br>

  • For the crust:
    1 recipe of my double pie crust
  • 1 3.5 inch heart cookie cutter

  • 1 mini heart cutter

  • some course sugar sprinkles

  • 1 egg mixed with 1 tbsp of milk or water

  • For the blueberry filling:
  • 2 cups frozen blueberries

  • 1 tbsp cornstarch

  • 2 tsp lemon juice

  • 4 tbsp sugar

  • 1/4 tsp vanilla extract

  • 1/8 tsp cinnamon

  • zest of one small lemon

Directions

  • In a small saucepan, mix the blueberries, cornstarch, lemon juice and sugar on medium-low heat.
  • Simmer for about 5 minutes, or until thickened. Turn heat off.
  • Add the vanilla and lemon zest. Set aside to cool.
  • Roll out one pie crust, and cut out 6 3.5 inch hearts. Roll out the other pie crust, and cut out another 6
  • Use a mini heart cutter to make the hole in the middle of 6 of the hearts. These will go on top of the filling.
  • Take the first batch of hearts and put about 1 tbsp of filling in the middle. Brush edges with egg wash. Place the heart with the hole in the middle on top, and seal edges with fork.
  • Brush top with egg wash, and stick the tiny hearts that were cut out onto the pie to decorate.
  • Sprinkle with the coarse sugar sprinkles. Bake at 400 degrees for around 18 min, or until the crust is golden brown and filling is bubbly. Enjoy!

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