Blueberry Hand Pies
refrigerated pie crusts
Preheat oven to 350º
In medium sauce pan, heat blueberry filling, cinnamon and sugar until well combined.
Roll out refrigerated pie crusts and use biscuit cutter or the top of a quart size mason jar to cut out circles.
Place a spoonful of filling in half of the cut out dough.
Cut slits in the remaining circles and place on top of filling.
Using a fork, seal edges around each mini pie.
Brush tops with egg white and bake for approximately 20 minutes (until tops are golden brown).
Remove from oven and set aside.
Mix together powdered sugar, milk, and vanilla until creamy.
Drizzle on top of each mini pie and let cool.
Store in airtight container. Enjoy!
Blueberry Hand Pies https://www.themamaneedscake.com/blueberry-hand-pies/