What better way to celebrate National Blueberry Month than with Glazed Blueberry Hand Pies? The versatile hand pie can be your dessert, your breakfast or your snack! Legend has it that Native Americans shared their blueberries with the Pilgrims. This powerful little blue fruit has been around for about 10,000 years. From April through October the blueberries we enjoy are grown in North America. The peak of the season is in July, the month proclaimed National Blueberry Month! The blueberries available in stores during the winter months are grown in South America and shipped here so we can enjoy fresh blueberries all year long! So keep this recipe in a safe place because you can have Glazed Blueberry Hand Pies all year long!
Glazed Blueberry Hand Pies
1 pint fresh blueberries, 2 cups
1/4 cup blueberry preserves
1 Tbs. flour
1 Tbs. lemon juice
1 tsp. lemon zest
1/2 tsp. ground cinnamon
1 tube (16.3 oz.) refrigerated jumbo buttermilk biscuits, such as Grands
1 cup confectioners’ sugar
3-4 tsp. water
1. Preheat oven to 375F. Coat baking sheet with cooking spray.
2. In bowl combine blueberries, blueberry preserves, flour, lemon juice, lemon zest and cinnamon. Stir until evenly coated; reserve.
3. On lightly floured surface, roll each biscuit dough into a 5 1/2″ diameter circle.
5. Fold dough over filling to make “hand pie”. Seal edges with fork.
6. Arrange hand pies on prepared baking sheet. Spray tops of hand pies with cooking spray.
7. Bake 15-18 minutes or until golden and baked through.
8. Transfer to wire rack. Let cool about 20 minutes.
9. For glaze, in small bowl combine confectioners’ sugar and 3 tsp. water, stirring until smooth and adding additional 1 tsp. water if needed to make thick glaze.
10. Drizzle over hand pies and serve!
Makes 8 hand pies.